Yellow Peach Mousse Cake
1.
The egg white and egg yolk are separated and put into oil-free and water-free basins.
Put milk, corn oil, and salt into an oil-free basin and stir evenly
2.
Add the egg yolk and mix well
3.
Sift in low-gluten flour and use a rubber spatula to gently stir evenly
4.
Add a few drops of white vinegar to the egg whites and beat them at low speed to form thick bubbles. Add white sugar in three times and continue to beat until the egg beater is lifted and the egg whites can pull out the curved sharp corners.
5.
Take out 1/3 of the egg white and pour it into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly, using cutting or mixing from bottom to top
6.
After mixing evenly, pour all the egg yolk paste into the egg whites, and use the same method to stir evenly until the egg whites and egg yolk paste are fully mixed
7.
Pour the cake batter into two 6-inch cake molds, hold the cake mold with your hands and gently shake it a few times, put the cake mold in the lowermost layer of the oven at 150 degrees for 30 minutes
8.
9.
Take 3 pieces of yellow peaches and add a little canned water to the cooking machine, and use the cooking machine to make a puree of yellow peaches
10.
Put the fish film soaked in cold water into a bowl, add 200g canned water, heat it in a microwave oven for 30 seconds, take it out
11.
The yellow peach puree made with a food processor
12.
Stir with chopsticks to fully melt, then pour into yellow peach puree and mix evenly (reserve a little isinglass)
13.
Add whipped cream to powdered sugar and beat with an electric whisk until the lines do not disappear immediately
14.
Pour the mixed isinglass and yellow peach puree into the whipped cream and mix evenly
15.
Take one of the baked cakes, slice them horizontally into 3 slices, and then cut off the periphery about 1cm
16.
Take a slice and put it in the cake mold
17.
Pour half of the mousse liquid, put it in the refrigerator for about 10 minutes, take it out
18.
Add the second slice of cake
19.
Pour in the remaining mousse liquid, lift the mold and shake it a few times to make it level, and continue to freeze in the refrigerator for about 2 hours
20.
Slice the remaining yellow peaches, take out the frozen cake from the refrigerator, place the yellow peaches, drizzle with the remaining isinglass, and freeze in the refrigerator for about 1 hour
Tips:
1. The freezing time should not be too long, or it will freeze, I have this situation today
2. When the mousse is demolded, put a hot towel around the mold, which is very easy to demold.
