Name: Custard Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 2 pcs protein; 70g Low-gluten flour; 210g milk; 20g Low powder; 5g Gillian; 180g Light cream; 55g Caster sugar; 70g Sugar; 2 drops Vanilla extract

Custard Mousse Cake

by Sweet tooth sensitivity

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

I have always had no idea about decorating flowers. I still remember that when I tried to decorate flowers for the first time, I used light cream. In the hot summer season, the cream was quickly beaten by me and turned into tofu. After I was frustrated, I went online and checked it. It turns out that the whipped cream needs to be sent at a low temperature... So I cooled the basin and whisk, prepared ice water, and beat it again with fear. When it reached 60% or 70%, I quickly closed my hands. , Never dare to fight more. Put it into a piping bag and squeeze it onto the cake. Due to the lack of steaming and the high room temperature, the pattern collapsed and disappeared after less than 3 minutes... That's a despair...
After a long period of time, I dared not try to decorate the flowers. After making the cake, I can pile fruit on it, sprinkle chocolate chips, and cover the surface (what an irresponsible behavior!). Until the weather was slightly cooler some time ago, the mood of mounting flowers was about to move again. Regardless of him, the big deal is failure, sister can withstand the blow! As a result, today’s cake was produced. Although it is not a good-looking piece, it is also the first successful work to decorate. It has more or less added confidence to me on the road to baking! ~~~"

Custard Mousse Cake

1. Soak the gelatine tablets in cold water to soften.

2. Beat the egg yolks with sugar until white.

3. Sift into the egg yolk with low flour.

4. Add half of the milk and stir well.

5. Pour the remaining milk into the pot and heat it on a low heat.

6. While heating, pour in the egg yolk paste and the soaked gelatin slices.

7. Heat to a boil and turn off the heat. Add a few drops of vanilla essential oil and mix well to make the custard sauce. Let cool for later use.

8. Add whipped cream and sugar and beat to 60%.

9. Take 4/5 whipped cream and cool custard sauce, mix and mix well, and serve as custard mousse.

10. The finger biscuits are plasticized and placed in the mold, surrounded by a circle and the bottom.

11. Pour half of the mousse.

12. Put a few biscuits on it.

13. Then pour in the remaining custard mousse.

14. The remaining 1/5 whipped cream continues to be completely whipped, and the simplest pattern is squeezed out on the surface of the cake with a seven-petal decorating nozzle. Refrigerate overnight.