Vanilla Mousse Cake

Name: Vanilla Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g milk; 4g Gelatine Tablets; 1/2 piece Vanilla pods; 40g Caster sugar; 100g Light cream; 2 tablets 6 inch sponge cake; Some Toning cream

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

It is purely to get rid of the remaining cream after decorating the cake. When the decorated cake is no longer noticeable, what else can touch people's excitement, about the cream? Mousse suddenly flashed through his mind, in this sunny day. An urgent search to verify the amount of whipped cream required for a 6-inch mousse cake, but was surprised to find that most of the results used whipped cream above 200 grams. Is it too much? I opened Ms. Meng’s dessert cup and estimated the thickness of the mousse cup that can be laid out in a 6-inch cake mold. Then imagine the capacity that can be increased by adding cake slices. Well, that's it.
Teacher Meng’s vanilla mousse cup is converted into a vanilla mousse cake. The surface is plain white, just enough to use the remaining tinting cream. "

Ingredients

Vanilla Mousse Cake

1. Materials

2. Soak the gelatine slices in ice water until soft

3. Remove and squeeze out the water, set aside

4. Cut the vanilla pod, scrape out the seeds, and put the pods into the milk

5. Add sugar

6. Heat on a small fire until the sugar melts and remove from the fire

7. Add gelatine flakes and stir until completely melted

8. Stir over ice water until slightly thick

9. Whipped cream to 5 or 6 to distribute

10. Pour half into the milk liquid, mix well

11. Pour back into the cream

12. Mix well

13. Put a piece of cake into a 6-inch round mold with movable bottom

14. Pour a part of the mousse filling, completely cover the cake, smooth

15. Put another piece of cake

16. Pour in the remaining mousse filling

17. Smooth the surface and put it in the refrigerator to freeze or freeze until solidified

18. Take it out and blow it along the side wall with a blower for half a minute

19. Demold

20. Use green cream to squeeze the pattern on the surface

21. Connect the green with pink cream

Tips:
The finished mousse cake can be chilled in the refrigerator for about 3 hours until it solidifies. If the time is tight, you can also put it in the freezer and freeze for 2 hours.

The surface decoration can be whatever you want.