1. First make a 6-inch sponge cake base, prepare 3 eggs, 100g low-gluten flour, 50g fine sugar, and 25g butter.
2. First, beat 3 whole eggs, add white sugar and beat for 15 minutes until the color becomes lighter.
3. When the egg beater is lifted, the dripping lines of the egg liquid will not disappear immediately.
4. Sift the low-gluten flour and stir in 3 times until the batter has been beaten. Turn up from the bottom and mix evenly.
5. Melt the butter in insulated water, mix well and pour it into a 6-inch cake tin.
6. After preheating the oven at 180 degrees, bake for 25 minutes, and then you can do other things.
7. The salted cherry blossoms are very salty, so we have to soak them in advance, and it is best to change the water several times.
8. Prepare the mousse layer according to the above ingredients, soak 8g of gelatine with 40g of cold water, then melt the insulating water completely, add milk and set aside.
9. Add the right amount of cheese according to your own taste. If you are not used to this taste, you can ignore this step.
10. The whipped cream is stirred with fine sugar until it becomes soft and foamy. If it is stirred until it stands upright, it will pass.
11. Stir the mixed whipped cream and the milk with gelatine, and pour it into the cake tin.
12. Put it in the refrigerator for 2 hours, after solidification, we can make the mirror.
13. Soak 5g gelatine tablets in 40g cold water, then melt it by heating in water. After a little cooling, add clear soda water. I use Sprite and pour it in slowly from the side.
14. When the mirror surface is not solidified, put in the soaked cherry blossoms, fix the shape with a toothpick, and put it in the refrigerator for 1 hour to successfully demould.
Tips:When demolding, you can use a hot towel to cover around the mold for faster demolding, and the best use of a movable bottom mold.
