#柏翠大赛#white Chocolate Mousse Cake
1.
To make almond sponge cake: sieve powdered sugar, almond flour, and low-gluten flour
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.