1. Crunchy sponge cake ingredients illustration.
2. Add 15 grams of sugar to the egg whites three times and beat them until stiff foaming.
3. Add 10 grams of sugar to the egg yolk and beat until it becomes swelled, then add 1/2 of the egg white to the egg yolk paste and mix well.
4. Return the egg yolk paste to the egg whites and stir evenly.
5. Sift in the low-powder evenly.
6. Put the picture in the piping bag and squeeze out two rounds of batter slightly smaller than the 6-inch mold on the baking tray.
7. Put it in the middle of the preheated oven, 180 degrees, 10 minutes.
8. Figure of mousse stuffing ingredients.
9. Wash the strawberries, remove their stems, weigh them, add 40 grams of cold water, add sugar, and break them in a food processor.
10. Add lemon juice and mix well.
11. Break the gelatine slices into small pieces, soak them in the remaining 40 grams of water for 5 minutes. After they become soft, heat them with insulated water and stir them into a liquid state, then pour them into the strawberry puree and mix well.
12. Divide the puree into two portions, reserve 35 grams of one portion for later use, and refrigerate the other portion in the refrigerator until viscous.
13. Beat the whipped cream until soft and foamy.
14. Pour in cold fruit puree and mix well.
15. Spread a piece of cake on the bottom of the mold.
16. Pour half of the mousse filling.
17. Spread another piece of cake.
18. Then pour the other half of the mousse filling and smooth it out.
19. Refrigerate overnight, take it out and cover it with a hot towel around the mold to release it.
20. Take the prepared 35 grams of mousse filling and heat it to thicken and pour it onto the top of the mousse. You can leave some mousse filling naturally around it.
21. Put an appropriate amount of fruit for decoration.
Tips:The amount of sugar used can be appropriately reduced.
