Commitment of Love: Fondant Dragon Fruit Mousse Cake

Commitment of Love: Fondant Dragon Fruit Mousse Cake

1. Heart-shaped box made of fondant, jewelry box and ring made of biscuits, dragon fruit mousse filling and chiffon interlayer, the heart-shaped box is decorated with chocolate chips and the ingredients of the chiffon cake:
4 egg yolks, 20 grams fine sugar, 40 grams corn oil, 40 grams milk, 4 low-gluten flour 80 grams protein, 70 grams fine sugar

2. Biscuit box raw materials:
30 grams of unsalted butter, 10 grams of powdered sugar, 8 grams of brown sugar, 1/2 tablespoon of warm water, 13 grams of whole egg liquid, 1/2 tablespoon of honey, 90 grams of low-gluten flour, 0.4 grams of cinnamon powder, 2 pieces of fruit sugar (Break), appropriate amount of chocolate liquid

3. Ingredients for dragon fruit mousse filling:
85 grams of red dragon fruit flesh, 50 grams of milk, 25 grams of caster sugar, 1 egg yolk, 100 grams of animal whipped cream, 2 slices of gelatin, 1 tablespoon of fresh lemon juice

4. Raw materials for fondant rim:
150g fondant paste, 150g Campes, a little red pigment

5. First make the chiffon cake, add sugar and stir well, add milk and corn oil and stir well

6. Sift in low-gluten flour and stir evenly in a zigzag manner. Serve as egg yolk paste. Set aside for later use. Add 1/4 teaspoon of fresh lemon juice to the egg whites. Beat to make a coarse foam. Add 1/3 fine sugar and continue stirring. Beat until the egg whites are fine, then add 1/3 sugar and beat until lines appear, add the remaining sugar, and continue to beat until moist foaming

7. Take 1/3 of the meringue into the egg yolk paste, stir evenly, then pour the mixed batter into the remaining 2/3 of the meringue

8. Stir the batter evenly, pour it into the baking tray, preheat the oven in advance, heat up and down 150 degrees, the middle layer, 20 minutes, after baking, immediately out of the oven, set aside to cool thoroughly and then pour out

9. Divide the cake platter into two 6-inch heart shapes for use

10. To make biscuit boxes and rings, first mix brown sugar, warm water, and honey. After the butter is softened at room temperature, mix well with powdered sugar, then use a whisk to beat evenly (no need to beat), add brown sugar liquid and mix well.

11. Add the egg liquid in 3 times, mix well each time, then add the next time, sieve in the low-gluten flour, and form a dough, wrap the dough in plastic wrap, and put it in the refrigerator to relax for 1 hour

12. The loose dough is rolled into large pieces and cut into small squares. The middle of the squares is pressed into a hollow with a flower mouth, and then a finger ring is pressed out with the flower mouth, and placed in a baking tray for baking

13. Preheat the oven in advance, fire up and down 180 degrees, middle level, 10 minutes, bake for about 5 minutes. After the biscuits are set, take them out, put the fruit candies in the hollow position in the middle of the biscuits, and bake them in the oven for 5 minutes until they are fully cooked. , Bake it out and let it cool completely

14. Melt the chocolate insulated water and put it into the piping bag, glue the biscuit box with the chocolate liquid, and decorate the ring with sugar beads. After making it, put it aside. (You can also use icing sugar)

15. Make dragon fruit mousse filling. Gelatine slices are soaked in cold water in advance, and soft dragon fruit is whipped into juice, whipped cream is added with 10 grams of sugar and whipped until lines appear. Add 15 grams of sugar to milk and heat to about 80 degrees off the heat, pour in egg yolks, side to side Stir and stir evenly (the milk should not be overheated, so as not to boil into egg drop soup)

16. Pour the fire dragon juice and mix well, add the soaked gelatin while it is hot, squeeze in the fresh lemon juice and stir evenly, let cool slightly

17. Pour in the whipped cream and stir evenly to serve as mousse filling, put the chiffon cake into a 6-inch movable bottom mold, pour 1 and a half of the mousse liquid on top, shake the mold to make the liquid evenly distributed in the mold

18. Put another piece of cake, pour the remaining mousse liquid, shake the mold to make the mousse liquid level, put it in the refrigerator for more than 2 hours to solidify, and then use a hot towel or a hair dryer to slightly heat the periphery of the mold to demold. Set aside for later use.

19. Make fondant fringe fringe massecuite and Campes, mix and knead, add appropriate amount of pigment and continue to knead into pink massecuite, roll it into large pieces, cut it into the desired margin size and heart-shaped lid, and decorate it.

20. Wrap the border around the cake, sprinkle chocolate chips in the middle, and put it in a jewelry box

21.

Tips:

When making mousse filling and boiled egg milk liquid, the milk should not be overheated, so as not to put the egg yolk into the egg drop soup