Name: Strawberry Roll Cheese Mousse Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 8g corn starch; 4 egg; 20g White sugar in egg yolk paste; 65g White sugar (in white); 60g Salad oil; 40g milk; 4g Baking powder; 2 pcs yolk; 40g Sugar; 2 pcs protein; 250g Light cream; 50g granulated sugar; 4 slices Gelatine Tablets; 60g Cold water

Strawberry Roll Cheese Mousse Cake

1. Prepare the first part of the strawberry roll material.

Strawberry Roll Cheese Mousse Cake recipe

2. Separate the egg yolks for later use.

3. The salad oil, sugar, and milk are stirred together until the sugar melts and the color becomes lighter.

4. Sift in the powder and mix well.

5. Beat the egg whites to a fish-eye bubble shape and add sugar for three times to achieve foaming.

6. Flip the egg white foam into the egg yolk batter briskly.

7. Pour the batter into the baking pan at 160° for 25-30 minutes.

8. Bake it and put it on the grill to cool it down, spread it with strawberry jam and put it in the refrigerator for more than 3 hours.

9. After a few hours, take out the sliced slices for later use.

10. Prepare the ingredients for the second part of the cake slice.

11. Put the sugar into the egg yolk and stir until the volume becomes larger and the color becomes lighter.

12. Beat the egg whites until a fish-eye bubble shape is divided into three times, put in the sugar and continue to beat until moist foaming. Stir the egg whites into the egg yolks.

13. Sift into the low powder twice and mix well.

14. Put it into a piping bag, squeeze out the desired cake shape in the baking tray, and put it into the oven. 160° middle level, 15 minutes. Take out and let cool for later use.

15. Prepare the third part of the mousse filling material.

16. Soak the gelatine tablets in cold water to soften and melt in water.

17. Beat the egg yolks with sugar until the color becomes lighter.

18. Melt grandma in water, add egg yolk paste and mix well.

19. Pour the melted gelatin and mix well.

20. Stir the whipped cream into the cheese filling.

21. Spread the cake roll on the mold, pour half of the mousse filling, and put it in the refrigerator for half an hour.

22. Take out the cake and place a piece of cake on top of the cake, pour in the remaining mousse filling, and cover the last piece of cake. Keep in the refrigerator for more than 4 hours.