1. First, prepare the main ingredients for making the cake: 60 grams of low-gluten flour, 4 eggs, 70 grams of soft sugar, and 30 grams of butter.
2. Separate the white and yolk of the egg.
3. Add soft white sugar to the egg white and beat with an electric whisk until dry foaming (slowly lift the whisk, the egg white can pull out an upright sharp corner).
4. Beat the egg yolk until the color becomes lighter and the volume becomes fluffy.
5. Pour the beaten egg yolks into the egg whites and stir up from the bottom with a spatula to mix the egg yolks and egg whites together. The action should be rapid and large-scale mixing, so that the two can be mixed quickly and avoid defoaming.
6. Sift low-gluten flour into the mixed egg mixture. Then immediately stir with a spatula to completely mix the flour and egg liquid to form a batter. The action is the same as mixing egg yolks and egg whites, try to mix them evenly in a short time to avoid defoaming.
7. Pour the melted butter into the batter (the butter can be heated in advance or heated in a microwave oven to melt it into a liquid state).
8. Stir again and mix evenly, using the same technique as above.
9. Pour the batter into the greased paper baking pan and smooth it. Put it in a preheated oven with a high and low fire at 180°C and bake for 13-15 minutes until the cake is fully developed and the surface is golden brown. Use a toothpick to pierce the center of the cake. The toothpick that is pulled out has no residue, indicating that it is cooked.
10. After the cake cools, tear off the greased paper on the back of the cake. Then use a plum mold to cut out the cake slices.
11. Cut off the periphery of the sliced cake.
12. Put 20 grams of soft white sugar in 200 grams of whipped cream and beat it until it is slightly grainy.
13. Put 40 grams of milk into the fish film to soak it softly. After the soaking is soft, put the fish film in a pot and melt.
14. Take a small portion of the dragon fruit and puree it with a cooking stick.
15. The mousse ring is wrapped in tin foil.
16. Pour the melted fish film into the beaten dragon fruit puree.
17. Then sift it.
18. Pour the sieved dragon fruit into the whipped cream and stir evenly with a spatula. Serve mousse filling.
19. Take a piece of cake and put it in the mold.
20. Pour the mousse filling.
21. Put another piece of cake.
22. Then pour the mousse filling. Cover with plastic wrap and put in the refrigerator for 4 hours.
23. Put 5 grams of gelatine powder into 50 grams of milk and put it in a pot to melt.
24. Refrigerate for half an hour and take out the cake. Use a spoon to pour the gelatine liquid on top, and keep it in the refrigerator for 4 hours.
25. After 4 hours, take the cake out of the refrigerator, put the cake film on a tall cup, and blow it around with a hair dryer to easily demould it.
Tips:Don't worry about demoulding, at least refrigerate for more than 4 hours, use a hair dryer to blow around the periphery of the mold, you can easily demould.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
Buy on JD
Buy on Amazon