Blueberry Mousse Cake
1.
Put 2 slices of custard slices into 100g of milk to soak softly
2.
Then heat over water, stirring constantly, until the custard is melted
3.
Put 1 tablespoon of cocoa powder, 80g of milk and 10g of granulated sugar in another small bowl, and stir to dissolve it with hot water. Then pour the melted milk cream liquid into it, mix well, let cool and set aside!
4.
Put the whipped cream into a large stainless steel bowl, add 20g of fine sugar
5.
Beat 60% of the hairs with an electric whisk with ice water, and there are obvious lines.
6.
Pour the cold cocoa milk liquid into the whipped cream and mix well to make the mousse liquid!
7.
Cut the 6-inch sponge cake baked in advance into 3 pieces, take 2 pieces and cut out a small circle, about 0.8 cm.
8.
Put the cut cake slices in a 6-inch movable bottom mold, and then pour half of the mousse
9.
Then put in the second piece of cake, and then pour in all the mousse! Then put it in the refrigerator
10.
After refrigerating for an hour, take it out and garnish with blueberries
11.
Put 45g of water in a small bowl, 2 hours of custard powder, soak for a few minutes, then put it in the microwave to heat for 20 seconds to melt. Then let it cool a bit (making mirror glue)
12.
Let it cool for a while, pour it on top of the cake, then put it back in the refrigerator and refrigerate for 2 hours to make it!
Tips:
1. The weather is very hot, the mousse liquid must be kept cool before use, it can be cooled by ice water. When the temperature drops, viscosity will develop, otherwise it will pour into the cake and the cake slices will float!
2. The heating time of the custard slices should not be too long, or the temperature is too high, otherwise the solidification will be affected!
3. Because you are using a live bottom cake mold, remember to wrap a layer of tin foil on the outside to prevent the mousse from flowing out!
