Cherry Mirror Mousse
1.
First come the cake embryo. Put the egg whites in a basin without water and oil, add white vinegar
2.
Put 40g sugar in three times and beat until it is wet and foamy
3.
Put the egg yolks in a large bowl, add milk, corn oil and vanilla extract
4.
Stir well and sift into low powder
5.
Stir well
6.
Put in one-third of the egg white
7.
Stir evenly
8.
Pour the egg yolk paste into the remaining egg whites
9.
Stir evenly
10.
Pour the cake batter into a 28*28 baking pan
11.
Preheat the oven, fire up and down at 180 degrees for about 22-25 minutes
12.
Let's make the biscuit base of the mousse. Cut the butter into small pieces. Fully melted insulation water
13.
Three Oreo biscuits, remove the filling. The biscuits are crushed and poured into the butter
14.
Put it in a mousse mold, compact with a spoon, and then refrigerate
15.
Soak the cherries in water for about 15 minutes. Remove the nucleus with a straw
16.
Use a food processor to puree the fruit slightly, and set aside
17.
Pour whipped cream into a bowl and beat at low speed until large bubbles are formed
18.
Add the remaining 10g of sugar and beat it at high speed until there are lines. (Don't over-whip, this whipped cream has a small portion, so be careful when you beat it)
19.
Gelatine tablets soak in cold water to soften
20.
Put it in the microwave oven, bite at 80 degrees for 30 seconds, stir well and let cool
21.
Pour the cherry puree and gelatin water into the whipped cream
22.
Stir evenly
23.
Put cake slices in the mousse mold
24.
Pour in the cherry mousse paste. Keep in the refrigerator until set
25.
Finally, make the mirror: Strawberry-flavored QQ candy is put into boiling water. Ding in the microwave on medium-high heat for 1 minute, after it has melted sufficiently, let it cool
26.
Pour on the surface of the mousse. Put it in the refrigerator to freeze
27.
After setting, take out the mousse and decorate with some cherries, blueberries and sugar beads
