Sakura Mousse Cake
1.
Prepare all the raw materials according to the ingredient list.
2.
Soak the salted cherry blossoms in a cool white boil and set aside.
3.
Separate the two egg yolks with an egg white separator. Put 2 egg yolks into 200 grams of milk, stir evenly with a manual whisk, and then boil it over a low heat to form custard, and cool to 25 degrees for later use.
4.
Gelatine tablets are soaked in cold water to soften, then put in 50 grams of milk, and melt into isinglass in water.
5.
After the custard has cooled, add the melted fish gelatin, then add one-half spoon of white rum and mix well.
6.
Add granulated sugar to the whipped cream and beat it to 70%, that is, a clear and visible texture appears.
7.
Stir the whipped cream and the liquid mixed in step 5 evenly to make a mousse paste for later use.
8.
Divide the previously baked sponge cake into two slices. One slice is the same size as the mold and spread on the mold; the other half is cut into cake slices one circle smaller than the mold for later use.
9.
Pour half of the mousse onto the cake mold.
10.
Then spread another piece of cake.
11.
Slowly pour the remaining mousse paste into the mold, smooth the surface, and put it in the refrigerator.
12.
Next, make the mirror. Put the isinglass powder into warm water, and then heat it over water until the isinglass powder is completely melted.
13.
Add the transparent fruit paste to the fish gelatin liquid little by little, add a little and stir, and stir while adding until the two are completely mixed.
14.
Take out the refrigerated mousse, pour a small portion of the mirror liquid onto the surface of the mousse, return it to the refrigerator and continue to refrigerate for 30 minutes.
15.
Take out the refrigerated mousse, drain the soaked cherry blossoms, place them on the surface of the mousse according to your favorite pattern, pour the remaining mirror liquid, trim the cherry blossoms, and put it in the refrigerator overnight.
16.
At the first sight, I feel amazing!
17.
Go on another finished picture.
18.
The effect after dicing.
Tips:
1. Salted cherry blossoms need to be soaked in cold boiled water 1-2 hours in advance;
2. If there is no rum, you can use brandy or coffee wine instead;
3. The whipped cream only needs to be blown to 70%, that is, a clear texture appears;
4. This mousse can only use sponge cake and can not be replaced by chiffon cake;
5. When the mousse is demolding, you can blow it against the mold with a hair dryer, and then use a knife to gently draw a circle along the mold, and then hold the bottom support and gently push it up to demold. If you have family help, it is more convenient for two people to work together. You must be patient during the demolding process. If you do it too quickly, it may cause imperfections around the mousse and the top.
6. When cutting the mousse, soak the knife in hot water and wipe off the water. After that, you can cut out neat and beautiful cake pieces.
