Passion Fruit Mousse Cake
1.
Separate egg yolk and egg white) water 80ML, oil 30G, egg yolk liquid put together and stir evenly to form egg yolk liquid
2.
Sift cake mix 75G, in the egg yolk
3.
Whipped without dry powder and smooth
4.
Put the egg whites in an oil-free and water-free container. In the process of whisking, put the sugar in the second time. The egg whites are big bubbles. The second time the egg whites are slightly thicker. Add sugar and beat until there are small tips on the whisk.
5.
The beaten egg whites are added several times to the egg yolk liquid and turned up and down to make the color uniform.
6.
Put greased paper on the baking tray, pour in the mixed custard batter, shake it gently, preheat the oven, put it in the baking tray and adjust the temperature to about 140 degrees for about 15 minutes
7.
Take the oven out of the oven, remove the grease paper, compare with the mold, and make two cake embryos
8.
The small cake base is placed under the mold
9.
Cut the passion fruit, dig out, put 20G sugar, mix well and set aside
10.
Soak the gelatine slices in cold water, squeeze out the water, put 40G of milk, and melt in the microwave on high heat for 30 seconds.
11.
Stir the melted gelatin slices and passion fruit together to form a mousse
12.
The live bottom mold is wrapped with tin foil to prevent leakage, and a small piece of cake embryo is placed on the bottom layer.
13.
Whip the whipped cream until the container is tilted and flow very slowly. Pour the mousse liquid in and stir evenly to become a cream mousse liquid
14.
Pour in the mixed cream mousse, add half of the cake slices, pour the cream mousse again, and put it in the freezer to freeze.
15.
Put the Q sugar in 60ML water and melt it in a microwave oven on high heat
16.
About three hours or so, the cake is basically frozen and a little hard, pour Q sugar liquid to make a mirror
17.
Decorate when it is about to solidify, find a cup without a handle when demoulding, wash a hot towel and wrap it in four circles, press it gently, don’t hesitate and repeat, so that you can keep the outside of the cake more perfect
18.
Picture sharing
19.
Picture sharing
Tips:
1. The mold must be tightly packed
2. Don't repeat and hesitate to demould, otherwise it will destroy the perfection of the cake body.
3. This recipe is for the amount of 6-inch molds, the actual cake slices are not used up, you can make three cake embryos
4. Bake cakes using Changdi oven, temperature and time of other brands as reference
