Strawberry Mousse Cake

Name: Strawberry Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece chiffon cake; 280g Light cream; 26g Soft white sugar; 7 Strawberry; Some Strawberry jam; 1 Fish film; 40g milk

by White~Mist (from Tencent.)

4.6 (1)

Favorite

6

Difficulty

Easy

Time

2h

Serving

2

I made homemade strawberry jam and kept it in the refrigerator. I was worried that the jam would not spoil, so I wasted the jam that I had made so hard. Put the jam in the cake and see if the pale pink is very tempting. If you like it, you may wish to have it. Try it, the taste is absolutely awesome!

Ingredients

1 piece Chiffon Cake
280g Light Cream
26g Soft White Sugar

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7 Strawberry
Some Strawberry Jam
1 Fish Film
40g Milk

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Strawberry Mousse Cake

1. Ready chiffon cake

2. Cut the cake into two, then cut off the sides, just a circle smaller than the mold

3. 40g milk into the fish film soaked softly

4. Add 26 grams of white sugar to the whipped cream, whip until slightly grained, take out a small portion and whip until it can be piping, and put it in a piping bag

5. Ready strawberry jam

6. Put it in the whipped cream and mix well

7. Wash the strawberries, drain the water, cut the strawberries in two, make a circle around the mold

8. After the fish film is soaked softly, put it in a pot and melt in water. Pour the melted fish film into the strawberry jam mousse filling and stir evenly