1. Make the bottom of the cake first: mix water and salad oil, sprinkle in a little low-gluten flour, stir well and set aside.
2. Mix the eggs and caster sugar, add vanilla extract, beat at a high speed with an electric whisk, until the batter marks will not disappear immediately.
3. Sift in low-gluten flour and stir until there is no dry flour.
4. Pour the oil and water mixture in step 1 into the cake batter twice, and mix evenly.
5. Cover the cake mold with greased paper, pour the cake batter into it, shake it lightly, and shake out the bubbles in the batter.
6. Preheat the oven, 180 degrees, upper and lower fire, middle level, bake for about 15 minutes. After taking it out, tear off the greased paper while it is hot, and cool it for later use.
7. Next, make the mousse filling: Soak the gelatine slices in ice water to soften.
8. Boil blueberry, strawberry and raspberry jam with sugar to about 60 degrees. (Hot to the touch)
9. Use a spoon or other tool to crush blueberries and strawberries.
10. When the boiled berries are cooled until they are not hot to the touch, add the soaked gelatine slices and stir evenly.
11. Whisk 400 grams of whipped cream with ice water until there are obvious lines, and small sharp corners will appear when you pick up the whisk.
12. Take 200 grams of whipped cream, add it to the berries, and mix well. (The cream is whipped, the berries have no temperature).
13. Put the chocolate in a small bowl, heat it over water to melt, add to the remaining whipped cream, and stir evenly with a spatula. (When adding chocolate, you need to take the cream bowl out of the ice water. I didn't take it out, so the chocolate and cream are not mixed evenly).
14. Put the two kinds of mousse stuffing into the piping bag respectively.
15. First squeeze some berry filling into the mold.
16. Then squeeze some chocolate filling, and finally squeeze some berry filling to cover the chocolate filling.
17. The cold cake bottom is carved out with a tool of the same size as the mold and covered on the mousse filling.
18. Put it in the refrigerator and freeze for about 2 hours. When eating, put the mold in the warm water of 50-60 degrees and soak for about 10 seconds, and then remove the mold carefully.
Tips:1. I made 12 of these quantities, and made a 6-inch one for the rest. The size of my mold is a small mold with a diameter of about 5 cm and a height of 5 cm.
2. It is best not to be less than 2 hours when freezing, and be careful when demolding.
3. When adding chocolate, take out the cream basin from the ice water. I didn't take it out, so the chocolate and cream are not mixed evenly.
