Sakura Mousse Cake
by Month 🈷️
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Separate the egg whites, add 15 grams of white sugar and a few drops of white vinegar to beat, add 15 grams of white sugar in the middle of the process, and beat the egg whites until they don’t fall.
2. Add egg yolks with milk, low powder, salad oil, baking powder and mix well
3. Put one-third of the egg whites into the batter and turn up and down evenly without stirring
4. Pour the batter into the remaining egg whites and turn it up and down evenly
5. Brush the mold with salad oil and heat it in the oven for about 2 minutes, pour in the batter, shake the mold up and down to remove bubbles, and bake it in the oven at 160 degrees for 30 minutes
6. The baked cake is inverted until it cools, then demoulded, divided into two pieces and then trimmed
7. Add proper amount of boiled water to the gelatin powder and heat it to melt, then put it in a basin of cold water to cool
8. Sakura is soaked in boiling water when making cakes
9. Whip the whipped cream and powdered sugar until there are lines
10. Add gelatine water and strawberry jam and stir well
11. Put a piece of cake in the mold, pour the cream, and then put a piece of cake
12. Pour the remaining cream in the refrigerator for 2 hours
13. Add QQ sugar to boiling water and heat it in a microwave oven on high heat for 30 seconds to melt, then cool in a basin of cold water
14. Put the cherry blossoms in the cake, then pour QQ sugar water, put it in the refrigerator for 1 hour
15. Finished picture
16. Finished picture
17. Finished picture
