1. First, make a 6-inch cocoa prestige cake according to the method of making chiffon cake
2. Cut the cake into two slices
3. Animal whipped cream, white sugar and lemon juice, beat with ice until it can barely flow
4. Animal whipped cream, white sugar and lemon juice, beat with ice until it can barely flow
5. Soak the isinglass powder in milk
6. Then heat on a low heat, drop 2 drops of lemon juice to remove the fishy smell, the isinglass powder is fully melted, turn off the heat and let cool
7. Mix the whipped cream and milk liquid into mousse filling
8. Put a piece of cake in the mousse ring
9. Pour in half of the mousse filling, put another layer of cake slices, pour in the remaining mousse filling, and refrigerate until solidified
10. Sift a layer of cocoa powder on the surface of the refrigerated mousse cake, and blow the mousse ring with a hair dryer to easily demould
11. Finally, spread a layer of pine nuts.
12. Now you can enjoy it beautifully, and it will be the most delicious in summer!
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