Cheese Carrot Mousse Cake

Cheese Carrot Mousse Cake

1. First make Soufflé cheesecake, heat 90 grams of cream cheese in insulated water to soften, add 25 grams of caster sugar and mix well

2. Add 30 grams of egg yolk in 2-3 times and mix well, then add 45 grams of whipped cream and mix well

3. Sift in 12 grams of low-gluten flour and 8 grams of cornstarch, mix well, and set aside the prepared egg yolk cheese paste

4. 35 grams of egg whites are beaten with an electric whisk until coarse foaming, and 22 grams of fine sugar are added to beat until neutral foaming

5. Take 1/2 meringue and egg yolk cheese paste and mix well, then pour in the remaining 1/2 meringue and stir evenly

6. Pour the mixed cheese paste into a 6-inch mold, wrap the bottom with tin foil, put it into the pre-heated oven, heat up to 150 degrees, lower the heat to the middle layer of 160 degrees, pour clean water into the baking tray, and steam for 50 minutes.

7. After baking, refrigerate and solidify and demould

8. The second step is to make carrot mousse stuffing. Wash and peel 1-2 carrots, cut into slices, steam them, put them in a blender and beat them into a fine puree. Take 90 grams of carrot puree for later use.

9. Mix 2 egg yolks with 80 grams of caster sugar and beat until white

10. Sift in 29 grams of cornstarch and mix well, then add 90 grams of carrot puree and mix well

11. Pour in 90 grams of milk, then pour in 15 grams of lemon juice and mix well

12. Pour the mixed mousse liquid into the pot and heat it over low heat until it is thick. Put 20 grams of butter away from the heat (Stir continuously during heating to avoid muddy bottom)

13. After removing the heat, put in 3 gelatin slices soaked in cold water in advance, stir until melted and let cool, and add 160g lightly whipped cream

14. Stir evenly and serve as carrot mousse filling. Put the Soufflé cheese cake into a 6-inch mold, pour the mousse filling on top, gently shake the mold to make the surface of the mousse filling flat, and refrigerate until solidified.

15. The third part is to make a spinach juice jelly layer, and add an appropriate amount of spinach to boiling water to soften it. Cool with cold water and cut into small pieces

16. Put it in a blender and add 160 grams of water to beat into a juice, filter out the spinach residue inside (filter several times)

17. Add about 10 grams of white sugar and isinglass powder, mix well, heat in the microwave until the sugar and isinglass powder melt

18. After cooling slightly, pour it onto the surface of the solidified mousse cake, put it in the refrigerator until solidified

19. The fourth step is to make sponge finger cakes around the edges. You have to wait until the jelly noodles of the mousse cake are completely solidified before making this step. 3 egg yolks are mixed with 10 grams of fine sugar, and 3 egg whites are beaten with an electric whisk until thick. Add 40 grams of caster sugar and beat until neutral foaming

20. Take 1/3 meringue and egg yolk paste and mix well, then pour in 1/3 meringue and stir evenly, and finally mix the remaining 1/3 meringue evenly

21. Sift 90 grams of low-gluten flour 2 times in advance, pour it into the mixed cake batter, and mix evenly. The mixed batter is fluffy and does not need to be mixed until it is delicate.

22. Spread greased paper on the baking tray, put the mixed batter into a piping bag, squeeze it into the baking tray diagonally, and sprinkle moisture-proof powdered sugar on the surface

23. Preheat the oven in advance, heat 170 degrees, lower heat 180 degrees, middle level, 10 minutes. After baking, cut into strips about 2.5 cm wide and set aside

24. After the mousse cake is completely solidified, use a blower to blow down the outside of the mold to facilitate demoulding. Surround the sponge cake strips and decorate with fruits.