#柏翠大赛#white Chocolate Mousse Cake

Name: #柏翠大赛#white Chocolate Mousse Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g milk; a little Vanilla seeds; 3g Gillian; a little rum; 70g White chocolate; 75g Light cream; a little Decorated white chocolate; a little Icing sugar for decoration; 100g Almond powder; 100g Powdered sugar; 30g Low-gluten flour; 3 pcs egg; 100g Egg white; 20g butter; 20g Caster sugar

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Meixunxun snow is three points white, but snow loses plum fragrance." This ancient poem that everyone is familiar with, not only from the flat screen, but also from the three-dimensional sense of smell, depicts a pure and romantic winter scene.

This white chocolate mousse cake, in terms of materials, uses cranberry jam as the filling, which coincides with the meaning of "seeking plum (berry)". The fresh taste of the white chocolate mousse coincides with "Taxue". In terms of styling, the chocolate decoration on the surface is like a fence with "shadows and slanting", enclosing the courtyard "dark fragrance floating". In terms of taste, the sweet and sour cranberry jam is slightly grainy when chewed. It is matched with a soft cake base and a fresh and refreshing mousse to create a wonderful taste experience. This white chocolate mousse, with Western-style baking, brings out the poetry of Chinese style, and it also fits the theme of the Beijing Division-Pure and Romantic Winter.

The white chocolate mousse part uses chef Ogasawara’s RUKA recipe. Blue ribbon almond sponge cake recipe for the bottom of the cake.

The part of the almond sponge cake was not completely used up, and only a few round cake embryos were taken out of the mold. "

#柏翠大赛#white Chocolate Mousse Cake

1. To make almond sponge cake: sieve powdered sugar, almond flour, and low-gluten flour

#柏翠大赛#white Chocolate Mousse Cake recipe

2. Add half of the whole egg mixture and stir well, then add the remaining eggs and stir until the batter turns white

3. Melt the butter in another pot over low heat, let it cool, add a little batter from the previous step and mix well

4. Add fine sugar in the egg white two or three times and beat

5. Sent to the state of rigid foaming

6. Take a little beaten egg white and mix well with the batter of step 3, then add the remaining egg white and mix well

7. Finally, add the ingredients from step 4 and mix well to form a cake batter

8. Spread greased paper on the baking tray, pour the cake batter on the baking tray, and spread it evenly with a spatula. It is better to have an L-shaped spatula, which is more uniform

9. Put it into the middle layer of the pre-heated Baicui oven, heat up and down at about 190 degrees, bake for about 10 minutes, take out and let cool

10. Add a little water and sugar to the dried cranberries, fry them into jam over low heat, let cool and set aside

11. Put the vanilla bean pods and vanilla seeds into the milk, cook on a low heat until slightly boiling, filter and add the soft gelatine flakes, stir until completely melted

12. Melt the white chocolate over a small fire

13. Add the melted white chocolate to the milk and mix it with a whisk

14. Dip the bottom of the bowl into ice water, cool down to 25 degrees, add the whipped cream that has been distributed up to 8 and mix well

15. Pour the mousse into the mold to half full

16. Use a mold to cut the bottom of the almond sponge cake into a suitable round shape, and spread the cranberry sauce on it. If the jam is thinner, you can continue to boil it until it becomes thick, or add a little maltose.

17. Turn it over and put it in the mousse paste, fill the mold with the remaining mousse paste, and put it in the refrigerator

18. Melt the white chocolate in water, add a drop of pigment, put it into a cut-out piping bag, draw five-petal plum blossoms on the oil paper, hook the white chocolate on the surface after solidification, and then roll up the oil paper until it is solidified.

19. Blow the mold with a hair dryer, push it aside, slide the finished mousse cake out of the mold, place it on the plate, insert chocolate decoration, and sprinkle a little powdered sugar and coconut.