# Fourth Baking Contest and is Love to Eat Festival# Strawberry Mousse Cake
1.
Add an egg with fine sugar and beat until it is stiff and foamy.
2.
Add the egg yolks and continue beating with a whisk for another minute.
3.
Sift in low-gluten flour and stir evenly.
4.
Pour the mixed batter into the mold.
5.
185 degree hot air in the middle, about 12 minutes.
6.
Remove the baked cake from the mold and cut out two pieces of cake with a mousse mold.
7.
Prepare the vanilla bavarius ingredients.
8.
Add ten grams of caster sugar to the egg yolk and mix well.
9.
Put 10 grams of caster sugar into the milk and heat slowly until it is about to boil.
10.
Pour half of the heated milk into the egg yolk paste and stir quickly evenly.
11.
Pour the evenly mixed milk yolk paste back into the milk pan and continue to heat it on a low heat.
12.
Stir while heating. When it is thick, stop the fire, add the soft gelatin flakes and a few drops of vanilla extract, and stir evenly after the gelatin flakes melt.
13.
Add 10 grams of caster sugar to the cream and beat until it is distributed. Mix with the egg yolk paste that was cooled in the previous step and stir well. Vanilla Bavarius is ready.
14.
Pour half of the vanilla bavarros onto the cake slice.
15.
Spread a layer of fresh strawberries cut in half.
16.
Pour in half of the vanilla bavarius and cover the strawberries. Refrigerate in the refrigerator for half an hour.
17.
Next, make the strawberry mousse: put the strawberries, sugar and lemon juice in a pot and cook until it becomes viscous. Then turn off the heat, add the soaked gelatine slices, stir evenly, and use a food processor to make strawberry sauce.
18.
Beat the whipped cream until five to distribute, add the strawberry sauce made in the previous step, and mix well. The strawberry mousse is ready.
19.
Pour the strawberry mousse on top of the solidified vanilla bavarros.
20.
Then make strawberry glaze: Dice the strawberries, sieve them, and get the juice.
21.
Add melted gelatin slices and mix well.
22.
Pour the glaze on top of the solidified strawberry mousse.
23.
Put it in the refrigerator and cut into pieces for consumption after solidification.
24.
The taste is really good.
25.
The four flavors are waiting for you to discover slowly: sponge cake base, vanilla bavarius, strawberry mousse and strawberry glaze.
