Mickey Cake
1.
Prepare 400 grams of fresh cream. (Any brand is fine, as long as it can be delivered)
2.
One 8-inch Mickey mold or 8-inch round cake mold can be used, with tin foil on the bottom.
3.
Trim the cake slices into a circle smaller than the mold.
4.
Put 400 grams of whipped cream and white sugar into a dry basin without water and beat them with an electric whisk until there are lines. There is no need to beat them too much.
5.
Add 15 grams of isinglass powder to 100 grams of milk and stir through hot water until the isinglass powder melts into a particle-free liquid.
6.
When the isinglass powder is cooled to lukewarm, pour it into the cream and stir and mix to form a mousse paste.
7.
The mixed mousse cream batter.
8.
Put a layer of mousse paste into the mold.
9.
Put in the cake slices.
10.
Then pour all the remaining mousse paste into the mold and smooth it out, put it in the refrigerator for more than 4 hours until the cake is set. (It’s refrigerated, not frozen)
11.
Take out the refrigerated cake and place a sieve in the middle of the surface of the cake with a thin layer of cocoa powder.
12.
Carefully take out the sieve, and voila~ the fun and cute Mickey cake is complete.
13.
Cut into pieces, the taste is smooth and fragrant.
Tips:
The cake slices can be chiffon cake or sponge cake. A thin layer of cocoa powder will be fine.
