1. Prepare the ingredients for the cake slice, and mix the milk and corn oil until emulsified.
2. Sift in low flour, corn starch, and cocoa powder, and use a manual whisk to draw a "Z" shape and mix well.
3. Add the egg yolk and use a manual whisk to draw a "Z" shape and stir evenly.
4. The egg whites are added three times with granulated sugar and beaten until they are wet and dry.
5. Stir one-third of the egg white paste and egg yolk paste evenly, and then mix with the remaining two-thirds of the egg white paste evenly.
6. Pour it into a 28*28 baking pan, and then shake the baking pan a few times.
7. After preheating the oven at 180 degrees for 10 minutes, put it in the middle of the oven and bake for 18-20 minutes.
8. Bake and let cool and remove from the mold. Use a 6-inch mousse ring to press out 2 round slices for later use.
9. Prepare mousse ingredients
10. Soak the gelatine tablets in cold water for later use. Pour the milk into the black chocolate and milk chocolate, stir in insulated water until it melts.
11. Add rum to the melted chocolate liquid and stir well.
12. Add whipped cream to powdered sugar and beat to 6 to distribute. Pour the chocolate liquid into the whipped cream.
13. Put the mixed mousse into the piping bag.
14. Without peeling the banana, cut into 4cm pieces for later use. Take a 6-inch mousse ring and place it on a plate, and place a circle of mousse around the inner wall of the mousse ring (for easy demoulding, you can leave it without it). Take a piece of cake and put it inside.
15. Squeeze a layer of mousse and place the banana segments on top.
16. Fill the gaps between the banana segments with mousse liquid, squeeze the remaining mousse liquid on top of the bananas and use a small spoon to level it.
17. Put another piece of cake on top and gently flatten it with your hands. Cover with plastic wrap and store in the refrigerator for 3-4 hours. After removing the mold, the surface can be decorated according to personal preference, or if it is not decorated. The whipped cream used this time is garnished. The whipped cream is squeezed with powdered sugar on the surface, a layer of cocoa powder is sifted on top, and mint leaves or other favorite fruits are also ok.
Tips:1. No rum can be omitted, but if it is added, it will have a different flavor.
2. Don't over-spend the whipped cream in the mousse, you can distribute it 5-6.
3. After the mousse paste is made, if it is particularly thin, you can put it in the refrigerator for a while, but pay attention to check it so that it does not freeze.
4. Each oven has a different temper. The baking time and temperature of the cake are for reference only.
