【durian Mousse Cake】

Name: 【durian Mousse Cake】
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 200g Durian meat; 200g milk; 200g Light cream; 20g Caster sugar; 10g Gelatine Tablets; 1 Six inch chiffon cake; Some chocolate; Some almond slices; Some Edible silver beads

by Handsome chef

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

October 30th is my mother's birthday (done at that time)

I bought an electric egg beater more than two months ago, and finally bid farewell to the horrible manual egg beater.

It seems that my first cake was made with chopsticks and a rice cooker when I was in high school.

Now it seems that the chiffon cake made at that time was the rice cooker version!

At that time, I "bragged" to my mother: "In the future, we will make the cake for your birthday. It is proper."

Hey! This is not awesome. How can I "bite the scalp" on not

Ask mom what would you like to eat? The old man replied: "Fruit cake, durian is my favorite."

Oh my god, you really know how to eat it, durian is expensive in Xi'an.

There is no way that my mother belongs to the type of people who have difficulty walking when they see durian.

Shuai has always said that he is a novice, especially when it comes to making cakes.

The new one is simply "a mess"

A few days ago, I went to the sidelines to watch the mounting flowers. It seemed to be a simple smoothing, but the result was terrible when I got it started.

I still have to practice, there are too many masters, not two brushes really dare not show up.

The results of it? Directly dispelled my idea of decorating flowers.

If we don't have the diamonds, don't take care of the porcelain.

Think about it, let's have a mousse cake. There is some decoration on the top, and it seems that I want to do that.

Don't even say that we fool the elderly, saying that a good birthday cake is a bit difficult to give birth, isn't it?

Don't say that you still think it's not the case, don't laugh handsome. Novice, although it’s not good enough, it’s my first mousse cake anyway.

Take it out for a while

What are the novices like handsome waiting for? Our slogan is: "You can also be handsome"

The durian cake doesn't taste like that. Think about it. Just make a six-inch cake with half a catty of durian. How strong the durian flavor is. Although the cost is a bit high, but this durian cake is made of real materials, except for its own products, it is estimated that there is nowhere to find it with a lantern.

Take a look at my mother’s three meals recipe that day:

Breakfast: a quarter of durian cake, plus a pack of milk

Lunch: 70% of normal appetite + a quarter of durian cake

Dinner: a quarter of durian cake

Oh my god! I can't stop anyone who loves durian, and forget about weight loss. "

Ingredients

【durian Mousse Cake】

1. Prepare mousse filling ingredients

2. 200g durian meat cored (so preparing 250g durian is almost the same)

3. 120g of milk + durian meat into a food processor to puree (it's best to be finely chopped, the taste is better)

4. Pour out for use

5. At this time, put 10g gelatin tablets into the remaining 80g milk (cold) to soften

6. After softening (20 minutes, then you can go to step 7 to whip the whipped cream) in a microwave oven for 60 seconds to melt in three times (individually, or directly into the milk pot to heat and melt), and then pour the durian puree

7. Add 20g of fine sugar to the whipped cream and beat to 7 to distribute (just need to be pulled up and have a big bend, it is easier to freeze the whipped cream for 20 minutes)

8. Pour the whipped cream into the durian puree and mix

9. Mix slowly from bottom to top by turning

10. Prepare a six-inch chiffon cake (please refer to my diary: Chiffon cake for the method)

11. Remove the top and cut into two even slices as thin as you like (I cut thin, doha stuffing)

12. Use scissors to subtract the corners (the diameter is slightly smaller than the six-inch mold)

13. Put a piece of chiffon cake into the six-inch mold first

14. Pour half of the mousse filling, and then put a slice of cake

15. Pour in the remaining mousse filling, shake out large bubbles, smooth the surface, and refrigerate for at least 4 hours (I demold overnight)

16. When demolding, use a hot towel to cover the mold table, or blow it twice with a hair dryer (don’t blow too much, or it will melt)

17. A piece of chocolate melted onto the plate

18. Scrape out the chocolate chips with a spoon, sprinkle chocolate chips and almond flakes on the surface of the cake, and decorate with sugar beads. (When cutting, the knife is roasted with fire, and after each cut, wipe the knife and then roast it---cut a knife---wipe the knife---bake it---cut a knife---wipe the knife)