"berry" Eye Teaser ~ (mousse Cake Exclusive for Lover)
1.
Prepare a slice of 8-inch chiffon cake.
2.
Put it into the square cake mold.
3.
Take an appropriate amount of strawberries and wash.
4.
Pour the chocolate into the milk.
5.
Stir through the hot water until the chocolate is completely melted and cool.
6.
Take eight or nine strawberries and cut them into slices.
7.
Drain into the edge of the mold.
8.
Put the whipped cream in a dry basin.
9.
Add sugar, sit in ice water and whip the cream until it has lines.
10.
First take out two spoons and put them in the refrigerator, then squeeze the cake noodles and put strawberries on it.
11.
Pour all the remaining cream into the milk chocolate and mix. (No gelatine slices are needed, there are chocolates)
12.
The mixed chocolate mousse filling.
13.
Pour the mousse filling into the cake mold.
14.
Smooth it with a spatula.
15.
Seal the mold with plastic wrap and put it in the refrigerator for 4 hours until it solidifies.
16.
Take out the refrigerated cake, cut into 9 pieces with a knife, and squeeze the reserved cream on each piece of cake. (Please ignore that the cake my son cut is a bit ugly)
17.
Finish with strawberries.
18.
Finished product.
19.
Finished product.
20.
Finished product.
Tips:
1: If there is no square mold, a round 8-inch mold can be used instead.
2: If you want to make a 6-inch cake, halve all the ingredients for this recipe.
3: The mousse filling contains chocolate, so there is no need to add gelatine slices.
4: The amount of sugar in this recipe is very small, the sweetness is just right, not greasy.
5: Put the whipped cream in the refrigerator for more than a few hours before beating. Be sure to sit on ice water when you beat so that the cream can be beaten quickly.