Eight-inch Heart-shaped Orange Cake
1.
The pre-baked chiffon is removed from the mold and cut into 3 pieces of equal thickness. Take 2 of them and trim off the edges slightly with scissors.
2.
Peel the orange and remove the white fascia.
3.
Pour the fresh orange pulp into a mixing cup, add pure milk and soft sugar, and beat into a juice.
4.
Cut 15 grams of gelatine slices into small pieces, add in cold boiled water and soak in insulated water and keep stirring until completely melted.
5.
Mix the melted gelatin slices with orange juice, and stir evenly with a spoon.
6.
Beat the whipped cream with an electric whisk at low speed to 6-7 to distribute, and then pour the orange juice with the melted gelatin slices into the whipped cream.
7.
Stir evenly with a spatula to make the mousse liquid.
8.
Prepare an 8-inch live-bottom heart-shaped mold, and place a slice of chiffon cake on the bottom, and then surround the sliced strawberries.
9.
Pour half of the mousse and add the diced strawberries.
10.
Put another slice of chiffon cake.
11.
Pour in the remaining mousse, shake it a few times to produce large bubbles, cover with plastic wrap and store in the refrigerator for more than 4 hours.
12.
Sift 65 grams of orange juice, add 5 grams of gelatine slices and heat until completely melted. Let cool for later use.
13.
Take out the mousse cake from the refrigerator, pour the melted orange juice onto the surface of the mousse cake, and then put it in the refrigerator for about 30 minutes to form a mirror. Finally, add 150 grams of whipped cream to 10 grams of powdered sugar and beat until 9 is distributed. Use a 1M flower mouth to squeeze your favorite fancy, then decorate with strawberries.
14.
The beautiful heart-shaped cake is complete.
15.
Fresh and elegant, simple and generous!
Tips:
The amount of sugar can be adjusted according to personal preference.
