1. Cocoa sponge cake eggs into the basin. Add sugar. Use a whisk to beat the whole eggs.
2. Mix low-gluten flour and cocoa powder evenly, sift and sift into the beaten custard. Cross cut and mix evenly.
3. The butter is insulated and the water melts. Dig two spoons of custard and mix well.
4. Pour it into the roux. Cut and mix evenly to form a cocoa cake batter.
5. Pour into a baking pan lined with greased paper. Vibrate twice to make blisters.
6. Such as a preheated oven, 180 degrees, up and down the tube, 15 minutes. The baked cake is upside down, and the grease paper is removed. Let cool and cut into small pieces of appropriate size. (According to the size and shape of the flowerpot).
7. Make gelatin slices with mousse filling and soak in cold water until soft. Drain the water.
8. 3. After the milk is heated, add the soaked gelatin flakes, and stir evenly. Let cool for later use.
9. Whip the whipped cream a few times and pour in the cocoa powder. Use a whisk to beat to 70%.
10. Pour in the milk gelatin liquid, stir well and serve as mousse filling.
11. Soak the flowerpot with salt water and sterilize it with boiling water. Put a piece of tin foil at the bottom of the dried flowerpot.
12. Put a small piece of cake into a flower pot lined with tin foil.
13. Pour a little mousse filling.
14. Spread another layer of large cake slices. Pour the mousse filling.
15. After everything is done, cover with plastic wrap and put in the refrigerator overnight.
16. Prepare flowers and green leaves, cocoa powder. Sift the cocoa powder into the flower pot. Wipe the sides of the basin clean.
17. Wrap the bottoms of flowers and green leaves with plastic wrap. Insert the mousse cake.
18. The beautiful and delicious flowerpot cake is ready!
Tips:1. The cake base for mousse cake can be sponge cake, chiffon cake, or any kind of cake you like.
2. The amount of mousse filling depends on your own mold.
