Rose Mocha Mousse Cake

Rose Mocha Mousse Cake

1. Prepare a cake

2. Cut the edge of each piece of cake a little so that the cut cake is smaller than the mold;

3. Cut the cake into three slices;

4. Soak the gelatin tablets in cold water;

5. Pour the animal cream into a clean container and use an electric mixer to beat to six or seven minutes;

6. Put the brewed coffee into a container to melt in water, add cocoa powder, and stir evenly;

7. Add white sugar and keep stirring until it is completely melted;

8. Take out the gelatin sheet and squeeze out the water, put it into the mocha coffee, keep stirring until it is completely melted and has no particles;

9. Beat in the egg yolk in batches, stirring constantly;

10. Stir thoroughly and take it out of the water and let it cool for later use;

11. Pour the cold mixture into the whipped cream and mix;

12. . Stir evenly to become mocha mousse liquid;

13. Wrap the bottom of the mold with tin foil, and then layer the cake in the mold;

14. Pour the mocha mousse liquid into the mold;

15. Pour a layer of cake and a layer of mousse liquid, put the finished mousse cake in the refrigerator and chill overnight;

16. Take out the frozen and shaped mousse cake from the refrigerator, wrap around the cake with a hot towel;

17. .Until the cake mold can be lifted gently, so that the mocha mousse cake is ready;

18. Put the egg whites into 50g sugar in batches and beat with an electric mixer;

19. Until the egg white reaches 6 or 7 points, it is not flowable;

20. Put 50g granulated sugar and 30g water in a small pot and heat it over high heat;

21. The sugar water is boiled until the sugar water becomes sticky and covered with small bubbles;

22. Pour the sugar water into the egg whites immediately;

23. Whip the egg whites at high speed to cool them down;

24. The butter is softened at room temperature, and it can be beaten smoothly with an electric whisk;

25. . Put all the beaten butter into the egg whites and beat;

26. Add a few drops of lemon juice and continue to beat. At first, it was still in the state of tofu residue;

27. Until you get a lighter, very smooth butter frosting;

28. Put the buttercream frosting into the piping bag;

29. Wet the underside of the small oven paper and stick it on the pushpin;

30. First extrude a cylindrical shape on the paper with a round flower mouth,

31. Then squeeze butter frosting from top to bottom with a petal-shaped flower mouth against the column to wrap the top; then draw n-shaped petals along the cylindrical shape;

32. Note that the starting point of the petal should be staggered from the previous petal, generally starting in the middle of the previous petal;

33. After painting the petals several times, the flowers will grow bigger and bigger;

34. Move the finished roses to a flat plate, put them in the refrigerator, and shape them at a low temperature;

35. First use a shell-shaped decorating mouth to squeeze the bottom of the cake into a circle;

36. .Use a ruler to measure again, and make a mark on the upper edge of the cake;

37. Draw the pendant with double thin strips at equal distances;

38. Then use a small star-shaped flower mouth to dot a small flower at the junction;

39. Take the roses out of the refrigerator and use flower scissors to move them to the cake;

40. Place them all according to the idea;

41. Add a few drops of green pigment to the remaining buttercream frosting;

42. Stir it evenly and put it into a piping bag with a leaf-shaped flower mouth;

43. Feel free to squeeze out some green leaves on the edge of the rose;

44. This beautiful "Rose Mocha Mousse Cake" is complete.

45. Let's take a look at the details.

Tips:

1. Precautions for chiffon cake: egg whites should be beaten in a water-free and oil-free container; when stirring the beaten egg white and egg yolk mixture, attention and method should be selected from the bottom to the top;

2. When making vinegar at home, avoid adding chemicals such as tartar powder; the beaten egg white should be upside down into a small triangle with a mixer; the cake mold should be upside down immediately after it is taken out to avoid collapsing; Choose the cake body for personal taste;

3. After the cake is cut into two or three pieces, cut off the edges to leave a gap between the cake and the mold to fill the mousse;

4. Gelatine tablets are softened in cold water. Add cocoa powder, sugar, and egg yolk to the brewed coffee, melt in water, and stir evenly every time you add auxiliary materials; take it out and cool it for later use;

5. Finally, pour the cold mocha mousse mixture into the animal cream that has been whipped six or seven cents in advance, and mix well, so that the mocha mousse liquid is complete;

6. Cut the edge of the cake a bit, put it in the mousse liquid; then put the prepared mocha mousse liquid, a layer of cake, and a layer of mousse liquid into the mold, and put it in the refrigerator for eight More than hours to finalize the shape;

7. When the mousse cake is unmolded, you can cover the edge of the cake mold with a hot towel or use a hair dryer to heat it along the outer edge until the cake mold can slowly fall down;

8. For meringue frosting, I chose Italian cream frosting. Because of the addition of egg whites, it has a lighter taste and lighter color, which is very suitable for toning;

9. Use a whisk to beat the butter smoothly, add half of the sugar to the egg whites and beat until it is not flowing; then heat the other half of the sugar and water over high heat, and boil the sugar water to 121 degrees. If there is no thermometer, you can visually observe and boil until it is sugar water. The texture becomes viscous, and it is covered with small bubbles instead of large bubbles;

10. Pour the sugar water into the egg whites immediately, and beat the egg whites at high speed to cool it down; put all the beaten butter in the egg whites and beat them; at first, it looks like bean dregs, don’t worry, continue whipping. Slowly, there will be obvious changes. If you keep playing for a few minutes, you can get a lighter, very smooth cream. If you want to add seasonings, add them at the end and beat them evenly;

11. The key to making a rose is to make a cone-shaped stamen first, and then draw an n-shape along the stamen. Pay attention to the staggering between the petals. The flower body will grow bigger and bigger after drawing it a few times. This is a familiar process. Do it a few more times and you can master it; it’s the first time I do it. I can’t use the camera alone, so I can find some information on the Internet to study it;

12. Put the prepared flowers in the refrigerator and freeze and shape them. I thought it was not important. After shooting, I found that the bottom of the flowers was damaged by moving the flower scissors, so don't be lazy, this step is best to do; other edges or bottoms The decoration is just as you like.