# Fourth Baking Contest and is Love to Eat Festival# Strawberry Mousse Cake

# Fourth Baking Contest and is Love to Eat Festival# Strawberry Mousse Cake

1. Milk + corn oil + fine sugar can be beaten evenly with a manual whisk

2. Add egg yolk and stir well

3. Sift in low powder and stir until it is fine and granular-free.

4. The egg white is divided into three times and sugar is added to beat until moist foaming, and the big hook can be pulled out with an egg beater.

5. Add one-third of the meringue to the egg yolk paste and stir evenly

6. Pour it back into the egg white bowl and continue to mix evenly

7. Mixed cake batter

8. Pour the cake batter into the golden pan and shake out bubbles! Put it in the preheated oven, 150 degrees, middle level, bake for 25 minutes

9. Out of the oven to cool

10. Use a heart-shaped mold to press out two pieces of cake for later use.

11. It's pressed with mousse ring, it's very beautiful or not.

12. Soak the gelatine slices in cold water in advance and set aside

13. Puree 200g strawberries, heat in water (about 50 degrees), add soft gelatine flakes, keep stirring until melted, and let cool.

14. The whipped cream + sugar is beaten to a flowable state (the lines appear, and the whipped cream dripping from the eggbeater can be stacked on the surface without disappearing immediately).

15. Mix the whipped cream and strawberry solution.

16. Wrap the bottom of the mousse ring with plastic wrap and tin foil, put the heart-shaped cake piece on the bottom of the mold, cut the large strawberry in half, place the cross section on the edge of the mold, and pour a layer of mousse liquid

17. Add a few chopped strawberries

18. Place a small piece of cake flat on top of the mousse, pour in the remaining mousse, and smooth the surface.

19. Cover the surface of the mold with a layer of tin foil to prevent odor from the refrigerator, and refrigerate overnight. (Forget to take pictures, use demoulding pictures instead)

20. The next day, use a hair dryer to heat it slightly to release the mold.

21. Whip the light cream + sugar to the decorating state, put it into the decorating bag, use the round decorating nozzle to squeeze a circle of cream on the cake, and then fill the cut strawberries in the middle to decorate it, a high-value cake born!

22. Insert bad cards, simple but not simple.

23. A cake suitable for Mother's Day. You can give me a cake made by myself. Ma Ma will love it.

Tips:

Mousse liquid can be demoulded after 4 hours of refrigeration. I like to refrigerate it overnight and add decorations the next morning.