Name: Black and White with Mousse Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 4 egg; 70g Low-gluten flour; 15g cocoa powder; 40ml water; 40g Vegetable oil; 40g Sugar; A few drops Lemon juice; 200g cream; 200g Pure milk; 10g Gillian

Black and White with Mousse Cake

by Xiaoxue learns nutrition

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Mousse is a kind of cake that I like very much. I used to make fruit-type mousse, such as mango mousse, dragon fruit mousse, etc. Today my husband’s students came to play and baked a cocoa-flavored chiffon cake. I have eaten the naked cake directly and made this mousse cake. The mousse was originally planned to be made with yogurt, but the yogurt was just finished, so milk was used and it tasted great.

Black and White with Mousse Cake

1. Prepare the ingredients for the cake

2. Isolate egg white and egg yolk

3. Add oil and water to the egg yolk

4. Sift in low flour and cocoa powder

5. Stir well

6. Add white sugar to the egg whites to make a wet foam

7. Mix 5 and 6, the specific method is the chiffon cake method

8. Pour into 8-inch square baking pan

9. Preheat the oven at 170°C in advance, and bake at 160°C for 55 minutes. My cake is a little cracked, but the taste is okay.

10. Gelatine tablets are soaked in cold water in advance to soften

11. Pour out the 10 medium water, add milk and heat to melt

12. Take the 6-inch mousse ring and cut the baked coco chiffon cake into 6-inch size, and put it in the mousse ring

13. 200 grams of cream with 15 grams of sugar

14. Dispatch until 6-7

15. Pour the milk gelatin liquid in 11, stir well and serve as mousse liquid

16. Pour 15 mousse liquid into 12, put it in the refrigerator for 4 hours or overnight

17. After refrigeration

18. Sprinkle with cocoa powder when eating

Tips:
The main ingredient of the ingredients is the material for cocoa chiffon cake, and the ingredient is the material for mousse liquid. I put less sugar in the cocoa cake, so please feel free