Yellow Peach Mousse Cake
1.
Separate the egg whites and yolks.
2.
Add 20 grams of fine sugar to the egg yolks.
3.
Dispatch until the color is white and the volume swells.
4.
Add 20 grams of fine sugar to the egg whites and beat until moist and foamy.
5.
Add a little egg white to the egg yolk paste.
6.
Use a manual whisk to stir in a circular motion.
7.
Take 1/2 of the egg white and add it to the egg yolk paste, stir evenly with a spatula.
8.
Pour the egg yolk paste into the remaining 1/2 egg white.
9.
Stir evenly into a batter.
10.
Sift in the low powder in portions and mix until a completely uniform batter.
11.
Put the batter into a piping bag, and extrude the edge shape on a baking pan lined with greased paper.
12.
Bake at 180 degrees for 12 minutes.
13.
Use a knife to cut the grilled edges neatly and arrange them into a 6-inch round mold.
14.
Make the cake layer again, and use the remaining batter to squeeze out two round cake slices of appropriate size.
15.
Take a piece of cushion on the bottom of the round mold.
16.
The mousse powder is dissolved in warm water.
17.
Add the jam and mix well.
18.
Add the whipped cream beaten to 60% of the hair and mix well to form a mousse paste.
19.
Pour half of the mousse paste in a round mold.
20.
Put another round cake slice on it.
21.
Pour in the remaining mousse paste and shake gently to smooth the surface.
22.
Decorate with the pulp you like and keep it in the refrigerator overnight.
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