Double Blueberry Mousse Cake
1.
Egg yolk plus 10g white sugar,
2.
Pass until the color becomes lighter,
3.
Add the salad oil three times, mix well each time and then add the next time until the volume expands.
4.
Add milk and mix well,
5.
Use a sieve to sieve low-gluten flour,
6.
Stir well,
7.
The evenly stirred egg liquid can become a continuous ribbon after being lifted up, and put it aside for later use.
8.
Whip the egg whites, add white sugar in three times, and whip until hard foaming, (pull up to become an upright sharp corner)
9.
Scoop 1/3 into the egg yolk liquid, stir evenly, then pour it into the egg whites, and stir evenly. (Don't stir in circles)
10.
Pour into a 6-inch mold, about 150 degrees for 45 minutes,
11.
Cut the cream cheese into small pieces and soften it (in order to make it melt faster, I cut it into small pieces, or heat it in water)
12.
Reduce the gelatine tablets into pieces, soak them in cold water, (do not put in hot or warm water, it will melt)
13.
Whip the cream until clear lines appear on the surface and do not disappear,
14.
Stir the washed blueberries and blueberry juice together into a juice,
15.
Add the soaked gelatine slices to the blueberry juice and heat it over water until the gelatine slices are completely melted.
16.
Whip the softened cream cheese until it is smooth and non-grainy,
17.
Pour the blueberry juice into the cream cheese and stir well,
18.
Then add the whipped cream to the blueberry liquid and mix well,
19.
Cut the baked chiffon cake into thin slices (about 3 layers by the top) and place the larger piece of cake on the bottom of the mold.
20.
Pour in a little mousse, just over the cake slices,
21.
Put in a smaller piece of cake and pour in the same,
22.
If there is any remaining mousse, use some small molds to make some cute shapes and put them in the refrigerator for more than 3 hours.
Tips:
To take out, you can use a hair dryer to blow around the cake mold. The cake can be taken out easily. The cake mold has the best bottom.
