1. 1.6-inch cocoa cake base: 1 egg is enough. Meringue with sugar
2. Add the egg yolks with milk and sugar and stir well
3. Then add cocoa powder. Low-gluten flour
4. Stir well and add egg whites
5. Bake in the oven at 160 degrees for 15 minutes.
6. Let cool and turn over.
7. 2. Mousse filling: whipped cream and sugar until there are lines.
8. Cut strawberries into pieces and add milk to squeeze juice.
9. Juice well and add sugar. The isinglass powder is placed on the fire and heated until the sugar melts. Need to keep stirring during this period.
10. Let the strawberry juice cool and add it to the whipped cream.
11. Put it out in the refrigerator the next day.
12. 3: Next, do the mirror part. Boil the strawberry fruit powder with warm water. If you have strawberry jam, you can add strawberry jam to it.
13. Add fish gelatin powder and stir well.
14. Pour it on the cake mold and place it in the refrigerator for 1 hour.
15. Finished product.
16. Cocoa base is better than biscuit base.
Tips:If you don’t like cocoa cake base, you can use biscuit base.
