Sandwich Mousse Cake

Sandwich Mousse Cake

1. Prepare the cake ingredients: 2 eggs (100 grams), 30 grams of fine sugar (for egg whites), 60 grams of low-gluten flour, and 30 grams of fine sugar (for egg yolks);

2. Beat the egg yolks, add 15 grams of caster sugar and stir until completely blended into the egg yolks;

3. Then add the remaining 15 grams of caster sugar and rub the basin with a whisk;

4. Beat the egg yolk until the color turns white for use;

5. Add fine sugar to the egg whites in 3 times and beat them until they can pull out a small hook. The wet foaming is close to the dry foaming;

6. Add the egg whites to the egg yolk three times, and stir roughly evenly;

7. Then sift into the low-powder and stir evenly, put it into a piping bag, and squeeze the cake body of the corresponding size into the mousse mold in the baking tray;

8. Put it into the oven and bake at 190℃ for 10 minutes, then take it out and let cool;

9. Prepare ingredients: 110g cream cheese, 30g caster sugar, 85g plain yogurt, 4ml lemon juice, 50ml whipped cream, 5g gelatin slices;

10. Cut the gelatine slices into small pieces and soften them in ice water;

11. After the cream cheese is softened, add fine sugar and beat with a whisk until smooth;

12. Add the yogurt in two batches and beat with a whisk;

13. Then squeeze in an appropriate amount of lemon juice and mix well to form a cheese paste;

14. The gelatin slices that have been soaked for about 10 minutes, drain the water, and heat it with 80℃ hot water to melt;

15. Add an appropriate amount of cheese paste to the gelatin liquid and mix well;

16. Pour the well-mixed liquid back into the cheese paste and stir evenly;

17. Beat the whipped cream to 7 and distribute it, almost keeping the shape;

18. Add the whipped cream to the cheese paste and stir evenly;

19. The baked cake body cools naturally, tear off the baking paper, and cut into a shape and size slightly smaller than the mousse mold;

20. Put a piece of cake in the mousse mold;

21. Then pour the cheese paste and spread durian pulp in the middle;

22. Put two more pieces of cake body; press a little bit;

23. Pour the remaining mousse and smooth the surface. You can shake it slightly to produce some small bubbles, and put it in the refrigerator to solidify for 2 to 4 hours;

24. Take out the solidified cake and blow it with a hair dryer on the side of the mousse mold. It can be easily demoulded. You can just decorate it appropriately according to your own situation.

Tips:

1. The fruit in the sandwich layer can be added or not added according to your preference;

2. The cake mold used: 14.5*14.5*5cm, not very big;

3. Plain old yogurt I used old yogurt, the same is true for yogurt.