# 4th Baking Competition and Love to Eat Festival # Colorful Mousse Cake

2024-04-06 23:25:00 139

# 4th Baking Competition and Love to Eat Festival # Colorful Mousse Cake
This is a cake without any coloring, made from one and a half pounds of strawberries, and the color is also very popular among children. Decorated a flower with mangoes, saving the trouble of not being able to frame it.

Details of ingredients

  • Qi Feng Cake1 unit
  • Light cream400 grams
  • Soft white sugar10 grams
  • mango1 unit
  • strawberry750 grams
  • gelatin 2.5 pieces
  • gelatine powder 5 grams
  • milk80 grams
  • Cold boiled water50 grams

Technique

  • difficultyintermediate
  • workmanshipbaking
  • tasteSweetness
  • timeThree hours

Steps to make # 4th Baking Competition and Love to Eat Festival # Colorful Mousse Cake

  • 1. Prepare the required ingredients. (Group photo of some ingredients)
  • 2. Wash the strawberries and soak them in cooled diluted salt water for about 15-20 minutes.
  • 3. Cut the strawberry into small pieces. Leave a few strawberries around the edge of the cake.
  • 4. Use a cooking stick to beat the strawberries into strawberry jam.
  • 5. Then use a sieve to sieve the strawberry jam.
  • 6. Sieved strawberry jam. Take out a little strawberry jam and wait for it to be used as a mirror.
  • Soak 7.80 grams of milk in gelatin slices until soft. Then heat it over water until it melts.
  • 8. Cut off the edges of the Qi Feng cake slice, which is one circle smaller than the cake mold, and then everything is fine.
  • Add 30 grams of sugar to 9.300 grams of light cream and beat until the texture is smooth.
  • 10. Pour strawberry jam into light cream and stir well.
  • 11. Put the melted fish gelatin slices into light cream and stir well to make the mousse filling.
  • 12. Divide the strawberries into two pieces and wrap them around the inner wall of the mold.
  • 13. Pour in half of the mousse filling.
  • 14. Take a slice of cake and put it into a bottom mold.
  • 15. Add another piece of cake.
  • 16. Pour in the remaining mousse filling. Cover with plastic wrap and place in the refrigerator for 1 hour.
  • 17. Peel the mango and cut it into thin slices.
  • Add 18.50 grams of cold boiled water to gelatin powder, heat over water until dissolved.
  • 19. Dissolved gelatin powder lotion is poured into strawberry jam.
  • 20. Stir evenly to form a mirror finish.
  • Take the cake out of the refrigerator for 21.1 hours and drizzle it on top with a spoon.
  • 22. Pour all the dough cake.
  • 23. Then put the mango slices on top one by one.
  • 24. A mango flower is ready, continue to refrigerate for 4 hours, demold after 4 hours, add 100 grams of light cream to 10 grams of white sugar, beat until the flower is framed, put it into a flower mounting bag, demold and squeeze it on top.
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