#柏翠大赛#strawberry Charlotte
1.
First make a sponge finger cake. Separate the three egg whites from the egg yolks. Place the whites in a clean, water-free and oil-free basin. Add sugar in two portions and beat them until stiff foaming, much harder than Chiffon cake
2.
Beaten egg yolks
3.
Add the egg yolks to the beaten egg whites and mix them evenly with a whisk
4.
Sift in low-gluten flour twice, and stir until there is no dry powder
5.
This is the mixed batter
6.
Very delicate, no defoaming
7.
I use Sanneng 7066 round flower mouth, squeeze out the rectangular batter for the side of the baking pan, the round cake slice for the bottom, and finally sift a layer of powdered sugar on the top.
8.
Put it in a preheated 175 degree oven, bake for 13-15 minutes so that the sponge cake for the side and spacer is completed, and let it dry for later use.
9.
Take out the six-inch cake mold and make a circle around the edge of the mold. I like a flat surface, so I put the bottom out. If you like a coarser surface, you can turn the baking side out. Take another piece of cake and place it on the bottom. Be careful not to leave any gaps so that the mousse batter will not leak out.
10.
To start making yogurt frozen cheese, first soak the gelatin for frozen cheese in cold water and set aside.
11.
Strawberries, wash and set aside
12.
Beat a total of 160g of whipped cream for the frozen cheese and mousse until it won’t flow.
13.
Put the cream cheese and sugar into the egg-beating bowl, heat in water and beat with a manual whisk until smooth
14.
Beat the cream cheese until the sugar is melted and smooth
15.
Add the soaked gelatin slices and stir until melted
16.
Add the yogurt of the formula and blend smooth
17.
Finally, take 80g of the whipped cream into the cheese paste and stir evenly. Cheng smooth cheese paste frozen cheese batter is made
18.
Pour all the cheese batter into the sponge cake mold, and gently shake the mold to create bubbles.
19.
Randomly put sliced strawberries on the cheese batter
20.
Cover the cheese batter with another piece of sponge cake, put the mold in the refrigerator and chill. The yogurt cheese part is finished.
21.
Start making the lemon curd mousse. Part of the gelatin is soaked softly. Put three egg yolks, one egg white, one lemon juice, and lemon zest into an egg beater. I put a whole lemon zest.
22.
Heat over water and stir until thick and gelatinized state
23.
As shown in the figure, after leaving the heat to cool a little, add the soft gelatin and stir evenly
24.
Add the remaining whipped cream and stir well, the lemon mousse is finished
25.
Pour the finished mousse batter into the mold. The portion I made just fills the mold. Chill in the refrigerator until set.
26.
After the mousse is solidified, make a mirror surface. Fill a bowl with half a bowl of boiling water, add the soaked gelatin slices, add a little sugar and a little lemon juice, and heat it over water until it melts.
27.
Pour the mixed lemonade on the mold, the weight is not calculated, and the batter of the mousse is already very full, and there is a little left after all it is flattened. In this way, the whole cake body is finished. Decorate the cake after the mirror has solidified
28.
When unmolding, use a hair dryer or hot towel to slightly heat the upper part of the mold to remove the cake. Decorate with strawberries. The whole cake is complete
29.
If you are not afraid that strawberries are too sour, add whole strawberry slices to make it more beautiful
Tips:
1. Don't be frightened by the steps, step by step is actually very simple! And it's super delicious! !
