Cherry Blossom Mousse Cake Spring Gift
1.
Start making mousse cake base, sift the low-gluten cake flour into a basin, separate the egg yolk and egg whites, put the egg yolk in the low-gluten cake flour, add an appropriate amount of milk, and gently stir until a paste
2.
Sakura 🌸 rinse with water, then soak in cold boiled water with a little salt for about 30 minutes
3.
Pour the egg whites into a suitable amount of soft sugar electric mixer and beat (if you don't have it, you can send it manually) until the egg whites are shaped and textured. Add the beaten egg whites to the cake batter at least three times, stir until it is even, and then transfer it into the cake mold. Heat for 10 minutes and turn it on to 170 degrees for 20 minutes (the temperature of each oven may not be controlled, so you need to set the time and temperature according to your own oven). Let the baked cake base cool for later use
4.
Mousse Mirror: Soak gelatine tablets in cold boiled water, soak it softly, put it in a pot and melt in water, let cool, and pour the pulsating drink (stir)
5.
Put the whipped cream and soft white sugar in a basin to whip the whipped cream, and whipped it for 6-7 minutes. You don’t need to whipped it completely, you can pour it into the cold cake base, put it in the refrigerator for 1-2 hours, and then set the shape. Take out
6.
Take the refrigerated cake out of the refrigerator, pour the gelatine solution, place the soaked cherry blossoms, adjust the position of the cherry blossoms with a toothpick, put it in the refrigerator for 4-6 hours, take it out, and start it.
Tips:
Due to the different sizes and tastes of the molds of each parent, the raw materials are not used as a quantitative reference. If you do not have an oven, the cake base can also be refrigerated with crushed biscuits and placed in the mold.
