Cherry Sauce Flower Mousse

by A Apple Kitchen

4.8 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

2

It was my mother-in-law’s birthday for the first time to make a musi. In other words, this cake is icy cold and eaten in the summer. It is really good, especially for children who love cold drinks.”

Ingredients

Cherry Sauce Flower Mousse

1. Separate the two eggs.

2. Mix 2 egg yolks with 30 grams of oil, 30 grams of milk, and 45 grams of low flour to form a paste.

3. Beat 2 egg whites with 30 grams of sugar until dry and foamy.

4. Mix the egg whites and egg yolk paste and cut them evenly.

5. Pour it into a baking dish lined with greased paper.

6. Baked at 170°C for 12 minutes, it will be out of the oven.

7. Spread cherry sauce.

8. Roll up and put in the refrigerator.

9. Separate the other 2 eggs, add 65 grams of low-boiled egg yolk and beat well, and add 50 grams of sugar to the egg whites to dry and foam.

10. Mix the egg yolk with the egg whites, cut and mix.

11. Into the piping bag.

12. Squeeze in a baking tray, 180 degrees for 10 minutes.

13. 100 grams of milk and 100 grams of cherry sauce gelatin flakes are melted in low heat.

14. Whipped cream.

15. Mix the cherry liquid with the cream.

16. Take the cake roll out of the refrigerator and cut into small pieces.

17. Place in the cake tin.

18. Pour in the mixed cherry cream and cover the freezer compartment of the refrigerator with the cake bottom for about 6 hours.

19. Sprinkle silver beads for decoration after molding.

Tips:
Cover it with a hot towel for a few minutes and it can be easily demoulded.

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