Mulberry Mousse Cake
by Goodbye Nichome n
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Let’s make the original chiffon cake. There are many ways to make a sponge base, finger cakes, and biscuit bases. But I think the biscuit base is better for cheesecake. In fact, you don’t need five eggs to make the bottom of the mosquito cake, and three or four eggs are enough.
2. In the cream basin, sit on ice water, add sugar and beat until it is distributed. It is still flowing. Add milk and mix well, then add mulberry jam and mix well.
3. Mix the isinglass powder with cold water, stir and melt in warm water. The milk should be added directly to the whipped cream. Mixed moss paste (400ml of cream, 6 tablespoons of mulberry jam, 100ml of milk (better use yogurt), 2 teaspoons of isinglass powder, 6 teaspoons of cold water, about 4 tablespoons of sugar)
4. Next is a layer of cake and a layer of curtain silk paste. I put three layers of cake, the curtain silk layer is relatively thin, and if the curtain silk layer is thick, I put two layers. After putting all the silk fillings, put them in the refrigerator for two or three hours and then pour the jelly layer on top. After another three hours of refrigeration, wrap the mold with a hot towel for a few minutes to take off and eat.
