Strawberry Mousse Cake
1.
First bake a piece of cake for later use. You can also make the bottom of the biscuit, whatever you want. My mousse is 6 inches.
2.
Soak the gelatine tablets in ice water, the water temperature must not be high in summer, the gelatine tablets will melt.
3.
Strawberry jam is heated in water.
4.
Add the soaked gelatine slices to the strawberry jam, stir and stir, set aside to cool.
5.
Add whipped cream and white sugar to beat to 60%. There are lines in this way, but it can still flow.
6.
Pour in the cold strawberry jam and mix well.
7.
Finally you can assemble the cake. You can play it yourself how to assemble it. It's up to me if you don't want to play. Cut two slices of cake for later use.
8.
Cut the strawberry in half.
9.
Paste the strawberries in a circle along the mold.
10.
Put a slice of cake. You can also cut the cake slice into 6-inch size, spread it on the bottom, and then stack the strawberries.
11.
Pour half of the mousse liquid and refrigerate for 20 minutes.
12.
Put the second piece of cake.
13.
Pour in the remaining mousse and refrigerate for 3 hours, preferably overnight.
14.
Next, make the glaze, this glaze can be said to be the finishing touch to this cake. Soak the gelatine slices in cold water first.
15.
Strawberries are chopped and crushed together with white sugar in a blender or wall breaker.
16.
The broken strawberries are heated in a microwave oven, or heated in water, at will.
17.
Add the soaked gelatin tablets and stir well.
18.
Pour the prepared strawberry glaze on the mousse and refrigerate until set.
19.
It's demoulding! Use a hair dryer to blow around the outside of the mold, or cover it with a warm towel.
20.
Put a cup under the mold to help demold.
21.
Put a few strawberries on top for decoration.
22.
Began to eat!
Tips:
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