Cherry Mousse

Cherry Mousse

1. First make the matcha cake bottom: separate the egg white and egg yolk, put the egg yolk in a container, add matcha powder, sunflower oil, 10 grams of sugar, and stir evenly with egg soot. Be sure to stir the matcha powder until it is fine and without particles.

2. Add water in portions and mix well.

3. Sift in low-gluten flour and mix into a fine batter in a "Z" shape.

4. Put the egg whites in a clean oil-free basin, add the remaining 40 grams of caster sugar, and beat until small hooks appear. At this time, you can preheat the oven to 180 degrees.

5. Take half of the egg white, add it to the egg yolk paste, and mix evenly.

6. Pour the mixed egg yolk paste into the egg whites and stir evenly.

7. Line the baking pan with greased paper, pour the cake batter into the baking pan, and smooth the surface.

8. Slightly shake a few times, and shake out big bubbles. Put it in the preheated oven, 180 degrees, middle level, bake for 18-20 minutes.

9. The baked cake is upside down on the grill to cool.

10. Use a mold to press out the cake.

11. I made two altogether. This one used a Sanneng fruit strip mold and cut out two pieces of cake the same size as the mold.

12. Gelatine tablets are soaked in cold water to soften.

13. Put the cherry jam, milk and 20 grams of sugar into the pot, heat it until the sugar melts, and stir well.

14. Add the soaked gelatin, stir evenly, and cool in water.

15. Wash the cherries and cut into small pieces for later use.

16. Add 15 grams of fine sugar to the egg cream, and beat it with ice water until lines appear, which can flow slowly.

17. Pour the whipped cream into the cherry milk paste that has been cooled to hand temperature, and mix well.

18. Put the fresh-keeping film on the countertop, put the cake slices in the mold, pour an appropriate amount of mousse paste, and add an appropriate amount of cherry pulp.

19. Pour in the mousse paste and wrap it in plastic wrap. Shake it a few times to make the surface of the mousse smooth and put it in the refrigerator for 2 hours.

20. The fruit stick mold is solid, so pour the mousse first and put the cherries on it. (It needs to be reversed when demoulding)

21. Put on the cake slices.

22. Repeat the above steps again, put mousse, cherry pulp, cake slices. Put it in the refrigerator and freeze for 3 hours.

23. Take out the cherry mousse, cover the mold with a hot towel, and wait for the mousse to melt a little bit before it can be demolded.

24. Soak the knife in hot water for a while, wipe it dry, and slice the mousse. The edges of the cut are smoother and smoother.

25. The small mousse can be frozen for 2 hours, and the large mousse needs to be frozen for almost 3 hours. If you are not in a hurry, you can put it in the refrigerator overnight. After the mousse has solidified, you can put it in the refrigerator and eat as soon as possible.

Tips:

When the large cake is unmolded, cover the mold with a hot towel for a while, wait for the mousse to melt a little, and then unmold it. If it is still not easy to demould, you can use a knife to scratch around the cake, and then it can be demoulded.