1. Materials are ready. Separate egg whites and egg yolks, and sieve low powder.
2. Add marshmallows to the egg whites, let it sit for 1 minute and then send it to a crooked state. It is much faster than using sugar, and the cake body will have a faint strawberry flavor, and it is not very sweet, so it is easy to use!
3. Add egg yolk and mix well.
4. Add the sifted low powder and mix well.
5. Put it in the baking tray and smooth it, in the middle of the oven, 180 degrees, 10 to 15 minutes
6. Take the 4-inch mold and wrap the bottom with plastic wrap!
7. How to make almond chips: After the chocolate has melted, add the chips and almonds and mix well!
8. Pour most of the chips into a packed 4-inch mold, flatten and compact, and use the remaining small part for decoration.
9. After baking, let it cool and cut with 6-inch mousse rings. Mousse ring wraps in plastic wrap. Put cake slices.
10. Mousse paste method: Egg yolks and marshmallows are beaten until slightly whitish. Very well integrated!
11. Heat the milk with tea bags and rush into the egg yolk lake. Stir quickly while flushing.
12. Reheat to 80 degrees. Cool down to about 50 degrees and add the soaked gelatin tablets.
13. Whip the whipped cream to 6 for distribution. Mix with egg yolk lake.
14. Pour a part of the mousse paste into the 6-inch mousse ring, and put in the shaped crispy chips
15. Pour in other mousse paste and freeze or refrigerate to shape.
16. After removing the film, use the remaining chocolate chips to decorate the cake!
Tips:1. The boiled egg yolk paste should be stirred quickly to prevent the egg yolk from being cooked.
2. If there is a small amount of agglomeration, you can use a homogenizer to beat it, I'm lazy, it's useless!
