Strawberry Small Fresh Mousse Cake

Strawberry Small Fresh Mousse Cake

1. Prepare the ingredients for the cake body and separate the egg white and egg yolk.

2. Add milk and corn oil to the egg yolk, sift in flour and mix well.

3. The egg whites are beaten into dry foam with a whisk.

4. Just stir with egg white cream and mix evenly.

5. Pour into a baking pan lined with greased paper.

6. Oven at 170 degrees for 25 minutes.

7. Take it out to let cool.

8. Use a 6-inch cake mold to buckle out a round cake body.

9. The mousse stuffing ingredients are set aside.

10. Put the strawberries in the food processor and break them

11. Put the milk in the bowl.

12. Add 2 slices of fish film soaked in water and add in the microwave for 10 seconds to let the fish film melt.

13. Let cool, pour in strawberry liquid and mix well.

14. Whip the whipped cream until it is runny.

15. Pour step 13 into the whipped cream, mix well, and the mousse is ready.

16. Put the cake body into the mold that has exploded tin foil.

17. Pour into the mold.

18. Sprinkle in the diced strawberries.

19. Pour in the remaining mousse.

20. Put it in the refrigerator for about 4 hours.

21. Then add the strawberry liquid and fish film to melt, pour the refrigerated mousse and put it in the refrigerator.

22. Take out the cake, blow the side with a hair dryer, demould, and decorate.

23. The delicious food melts in your mouth, keep working hard, and strive to do better. .

Tips:

The mold is the same with the cake mold, the inverted button is wrapped in tin foil, and those who do not have a mousse ring can consider it.