Strawberry Mousse Cake

Strawberry Mousse Cake

1. 6-inch chiffon cake, cut horizontally into 3 slices for later use.

2. Prepare milk and gelatin flakes

3. Cut the gelatine slices and soak in milk to soak softly.

4. Add granulated sugar and heat until the sugar melts. Melt the gelatine slices into the milk and take out a small bowl to cool for later use.

5. Wash the strawberries, remove the leaves, and cut them in half.

6. Take a piece of cake and trim off the edges slightly. Arrange the cut strawberries neatly in a 6-inch heart-shaped movable bottom mold.

7. Pour the whipped cream into a clean eggbeater.

8. Add appropriate amount of fine sugar, separate ice water, and beat with an electric whisk

9. Beat until the cream has lines and it can still flow.

10. The milk that has been cooled until it is not hot, slowly pour into the cream basin, and stir evenly while pouring

11. The mousse is ready.

12. Pour the mousse liquid into the mold and cover the cake slices.

13. Add a second slice of cake and pour mousse liquid to cover the slice of cake

14. Finally, put in the third piece of cake, pour in the mousse until the mold is full.

15. Put the filled mousse in the refrigerator for about 6 hours, preferably overnight.

16. Take out the frozen mousse. The mold is placed on a cup higher than the mold, and the edge mold can fall off naturally after blowing it with a hair dryer.

17. Holding the mousse cake in the left hand, use a clean kitchen knife in the right hand to move the bottom layer of the mold to the left.

18. Carefully take out the kitchen knife after taking out the mold base

19. Choose a strawberry of the same size, wash it, and soak up the water with kitchen paper

20. Place it on the mousse cake as a decoration

21. Sprinkle with a little powdered sugar

22. Finished product