Blueberry Mousse Cake

Name: Blueberry Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: (6 inches) 2 pieces 6 inch chiffon cake; 130g Blueberry jam; 200ml Animal whipped cream; 50g Caster sugar; 50g milk; 3 slices Gelatine Tablets

by Purple rhyme

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I want to eat butter cake in summer, but the weather is too hot and it starts to melt before the flowers are finished. It is better to make mousse cakes, and it is comfortable to eat cold.
Like, blueberries are a bit sour and astringent.

Ingredients

Blueberry Mousse Cake

1. Prepare the required materials

2. Add 50 grams of granulated sugar and softened gelatin flakes to the milk. (Gelatin tablets should be soaked in cold water in advance)

3. Put the stove on a small fire to heat up, stir while heating

4. Until the gelatin tablets are completely melted

5. Pour in blueberry jam

6. Stir evenly, let cool for later use

7. Whip the whipped cream to 70%, just have a few fine lines

8. Pour the mixed blueberry sauce into the whipped cream

9. Stir well

10. Cut the 6-inch cake into three pieces, take two pieces

11. Wrap the mousse mold with tin foil

12. Take a piece of cake and put it in the mold

13. Pour in the blueberry cream and shake it lightly

14. Cover with a slice of cake

15. Then pour the blueberry cream

16. Smooth the cream, shake it a few times, shake off the small bubbles inside, and then put it in the refrigerator for more than 4 hours.

Tips:
1. If you don't like to eat too sweet friends, you can reduce the amount of sugar. Personally, it feels a bit sweet. I don't like to eat too sweet. Next time, I will reduce the amount of sugar in the formula;
2. When the blueberry sauce is poured into the whipped cream, it must be completely cooled and then mixed together;
3. When demolding, blow around with a hair dryer to easily demould;
4. Heat the knife for cutting the cake a little, and it will cut neatly.