Cocoa Peach Mousse Cake
1.
Prepare the ingredients
2.
Add milk to the small pot, beat in 1 egg, mix well, then pour 30g of sugar into the fire and stir continuously until thick.
3.
Pour the gelatine slices into warm water in advance, soak it to soften, remove it, put it in the milk pot and stir until all the gelatine slices are melted, set aside for later use.
4.
Pour the whipped cream into a small basin.
5.
Add 25g of sugar and beat with a whisk until it has a texture.
6.
Add the second part of the egg cream containing gelatine, and stir evenly with a whisk.
7.
Sift 8g of Cocoa powder from Valrhona into the whipped cream in the previous step with a mesh sieve. The video was shot with a handheld camera, so it was sprinkled directly, but it was actually sifted in.
8.
Use a whisk to mix the cocoa powder evenly. Because the previous steps are all stirred with an electric whisk, this step must be done at a low speed to prevent the cream from beating. This step can also be stirred by hand.
9.
Cut the chiffon cake around a circle smaller than the mold.
10.
Put a layer of greased paper on the bottom of Xuechu's 6-inch cake mold, and demould be ready for operation in a while.
11.
Put the cake slices into the mold.
12.
Pour a layer of mousse so that it is twice as high as the cake, and then pour the yellow peaches evenly on the cake.
13.
Then spread a layer of cake, pour the remaining mousse into the mold, lift the mold with both hands and shake it a few times to shake out bubbles.
14.
Cover the surface of the mold with plastic wrap, put it in the refrigerator for 6 hours and then take it out. Use a hair dryer to turn on the hot air along the periphery of the mold for 2 turns to release the mold.
15.
The surface of the demolded mousse cake is sieved with a layer of Fafuna cocoa powder, and you are done. Let's eat. Favna cocoa powder, fragrant and delicious, sharing a good time for baking
Buy on JD
Buy on Amazon
