Lady in Pink Cake

Lady in Pink Cake

1. First make the chiffon cake base (part one), prepare the ingredients: 60 grams of egg white, 65 grams of caster sugar, 40 grams of egg yolk, 15 grams of almond flour, and 22 grams of low flour. First add 15 grams of sugar to the egg yolk and beat the egg yolk

2. Add 50 grams of caster sugar to the egg whites in 3 times (make sure there is no oil, water and egg yolk in the egg beater), and beat until soft chicken tail shape

3. Add the egg yolk paste of step 1 to the meringue of step 2, stir evenly, add almond flour and sifted low powder, and stir evenly. Preheat the oven up and down to 180 degrees, bake the middle layer of the oven for about 15 minutes, take it out and let cool, set aside

4. Next, make the raspberry knot layer (Part 2). Prepare the ingredients: 50 grams of raspberries, 50 grams of water, 50 grams of caster sugar, and 5 grams of gelatin slices. First, mix the raspberry with water, add it to the food processor to beat the puree, take it out and sieve to filter out raspberry seeds and impurities

5. Add granulated sugar to the raspberry puree of step 4, boil the mixture, add the soaked gelatine slices, pour the resulting gelatin solution into a flat plate covered with plastic wrap, and send it to the refrigerator to freeze

6. Next, make red glaze noodles (part three). Prepare ingredients: 75 grams of whipped cream, 40 grams of esulose, 2 grams of cocoa powder, 8 grams of gelatin tablets, 5 grams of water, 40 grams of glucose, and 15 grams of apricot gel , 75 grams of caster sugar, a little red pigment. First, boil the whipped cream, dextrose, and apricot jelly

7. Mix cocoa powder and granulated sugar, mix well, add to the mixture in step 6, boil the mixture again, remove from heat, and set aside

8. Mix the esulose with water, heat to 170 degrees, remove from the heat, and pour the mixture in step 7 into it. Stir continuously during this time to avoid panning.

9. When the temperature of the liquid drops below 65 degrees, add the soaked gelatine tablets, add red pigment (if you use toner, mix it when you mix cocoa powder and fine sugar), mix well, but avoid mixing too much Bubbles

10. Sift the glaze solution, put a plastic wrap on the surface, put it in the refrigerator, and set aside

11. Next, make cranberry mousse. Prepare ingredients: 120 grams of raspberries, 80 grams of strawberries, 50 grams of water, 50 grams of caster sugar, 250 grams of whipped cream, 5 grams of brandy, and 10 grams of gelatin slices. First use a food processor to make a paste of strawberries, raspberries, and water. Take out the mixture and sieve to remove impurities such as raspberry seeds

12. After sieving the puree, add fine sugar and boil off the heat, add the soaked gelatine slices, and stir until the gelatine slices melt. It is best to sift the fruit puree again to avoid the incompletely melted gelatine residue from affecting the taste, and place the sieved mixture to about 25 degrees

13. Beat whipped cream to 6 to distribute

14. Mix the mixture from step 12 with whipped cream (cut and mix to avoid whipping off the whipped cream), add brandy, and mix well (as long as the mixture is evenly mixed, don't stir too much to avoid separation, I just want it Separated)

15. Next, assembling the mousse cake, first cut out 6 cake bodies with a circular cutting die

16. Cut out 6 raspberry knot slices with one size smaller cutting die

17. Squeeze a quarter-full cranberry mousse into the mold, add a piece of raspberry knotting slice, and then squeeze the cranberry mousse (about 9 minutes full), brush a little rum on the surface of the cake body, and stick it on the mousse Surface, put it in the refrigerator and freeze overnight

18. The next day, take out the mousse, unmold, and place it on the grill with a baking tray under it. Heat and melt the red glaze, pour it on the surface of the mousse, use a crank spatula to hold the cake body, and rub off the excess glaze liquid on the grill

19. Decorate with Callebaut strawberry popcorn, red currants, and white chocolate feathers and you're done

Tips:

1. Milk products and fruit acid will chemically react to form flocs, so it is best to let the fruit puree in the mousse cool and then stir with light cream, and if the temperature of the fruit puree is too high, it will make the whipped cream lighten. Melted butter
2. Fruit mousse (containing whipped cream) should not be over-mixed, otherwise it will be easy to separate, just mix well;
3. When filling the mousse, make sure that there are no gaps, otherwise it will be like my mousse body, there is a gap in the raspberry knot, and the glaze will be darker when it comes out.