# Fourth Baking Contest and is Love Eating Festival# Rose Flower Mousse Cake

Name: # Fourth Baking Contest and is Love Eating Festival# Rose Flower Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Light cream; 50g milk; 1 piece (5g) Gelatine Tablets; 15g Soft white sugar; 1 piece Red Velvet Chiffon Cake; Some Rose flower

by Eyebrow delicacy

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Roses are native to China and have a long history of cultivation. In plant taxonomy, it is a Rosa rugosa shrub (Rosa rugosa). In daily life, it is a collective name for a series of cultivars of the genus Rosa with large and gorgeous flowers. These cultivars can also be called roses or roses. The rose fruit is edible, and it has the functions of soothing the liver and relieving depression, regulating the vital energy, waking up the spleen and eliminating filth, promoting blood circulation, removing blood stasis and relieving pain. In particular, women often eat roses for beauty and beauty.

I made a rose mousse cake with dried roses and whipped cream, and used a rose-shaped mold. The shape is more beautiful, and it tastes richer with milky scent mixed with the scent of roses. "

Ingredients

# Fourth Baking Contest and is Love Eating Festival# Rose Flower Mousse Cake

1. Gelatine tablets are pre-soaked in cold water.

# Fourth Baking Contest and is Love Eating Festival# Rose Flower Mousse Cake recipe

2. Take 4 rosette silicone molds.

3. Divide the red velvet chiffon cake into thin slices, place them in a rose mold, and use a knife to cut out 4 small cake slices with the same shape as the bottom of the mold.

4. Put the soaked gelatine slices into the milk and heat it over water until it melts, then set it aside to cool.

5. Add 100 grams of refrigerated whipped cream with 15 grams of sugar, and beat with an electric whisk until there are clear lines.

6. Pour the gelatin milk into the whipped cream and mix well.

7. Add a few pieces of dried rose flower.

8. Sprinkle a few pieces of dried roses on the bottom of the mold.

9. Pour the mousse liquid into the mold, do not fill it up, leaving the thickness of the cake on top.

10. Put the red velvet cake slices on top, put them all in the refrigerator and freeze them until solidified. I will make them and refrigerate them overnight.

11. Use a hot towel to compress the outside of the mold and release it.

12. Finished picture

Tips:
1. The cake can be replaced with your favorite cake. I just made a red velvet cake and it looks pretty good with roses.
2. The refrigeration time is generally 3 to 4 hours, preferably overnight.