Strawberry Mousse Cake
1.
Cut the sides of the chiffon cake, one circle smaller than the cake mold, and then cut two.
2.
Add 300 grams of whipped cream to 30 grams of sugar, beat until slightly grained, and put it in the refrigerator.
3.
Soak 100 grams of milk into the fish film to soften. After the soaking is soft, put the fish film in a pot and melt it in water.
4.
Pour the melted fish film into the whipped cream and serve as mousse filling.
5.
Wash the strawberries, drain the water, cut the strawberries in two, and make a circle around the mold.
6.
Put a slice of cake.
7.
Pour half of the mousse filling.
8.
Add another slice of cake.
9.
Pour in the remaining mousse filling. , Cover with plastic wrap and put it in the refrigerator compartment for 4 hours.
10.
Put 100 grams of whipped cream in 10 grams of sugar and whip to the piping state, take a small part of the whipped cream and put the yellow pigment, stir evenly, and put them into piping bags.
11.
Take the decorating nail, put the decorating oil paper on it, first use the round decorating mouth to squeeze out the stamens.
12.
Use 104 to squeeze out the rose flower.
13.
After 4 hours, the cake was taken out of the refrigerator and peeled off.
14.
A strawberry and a flower can be decorated as you like.
Tips:
Put the cake film on top of a tall cup and turn it around with a hot towel to easily take off the film.
