Recipe for red velvet strawberry mousse cake

1. Separate the egg yolk from the egg yolk, add 30 grams of sugar to the egg yolk, and lightly beat it with a manual egg beater.Do not beat the egg yolk..

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  2.Add the oil in batches and stir evenly.Add milk and stir evenly.
  Sift the flour, red yeast rice flour, salt and baking powder into the egg yolk paste and stir until there are no particles.

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  3. The basin holding the egg whites must be oil-free and water-free.It is best to use stainless steel.In a bowl, add a few drops of white vinegar, use an electric whisk to beat the egg whites until they are foamy, and add 20 grams of white sugar.Continue beating until the egg whites begin to thicken and form a coarse foam, then add 20 grams of white sugar and continue beating.When whipping to fine bubbles, add 20 grams of white sugar and continue whipping.When the whisk is lifted, the egg whites can pull out a short, upright sharp corner, indicating that they have reached a dry foaming state and can stop whipping.

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  4.Put one-third of the egg white into the egg yolk paste, and use an eraser to Use a spatula to gently stir from the bottom up.Do not stir in circles to prevent the protein from defoaming.

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  5. After mixing evenly, pour in the remaining 2/3 of the protein Pour into the egg yolk paste and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

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  6.Pour the mixed cake batter into the mold and smooth it out.

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  7. Preheat the oven to 150 degrees and heat up and down for 50 minutes.After baking Remove the cake from the oven and invert onto a cooling rack until cool.
  

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  8.Cool the baked bread dough for later use

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  9. Slice the cake and set aside.Take one piece of cake and spread it on the bottom of the mold.Place 520 grams of strawberries.Pour into a juicer and blend, mix 250g of crushed strawberry jam and 250g of milk, and mix evenly with a manual egg beater.Soak the gelatine sheets in cold water until soft.After soaking the gelatine sheets in cold water, take out 50g and mix with milk.Heat over water until melted.Mix the melted gelatin liquid with the strawberry milk liquid previously.

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  10. Beat the light cream and 30g fine sugar with an electric egg beater until there are textures.That's it, mix the whipped cream and strawberry gelatine liquid evenly to make a mousse liquid, and pour half of the mousse liquid into the mold covered with strawberries.

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  11. Cut off the four corners of the remaining sponge cake slice and spread it on the mold , and finally pour the remaining mousse liquid into the mold, shake it twice, smooth the surface with a scraper, and put it in the refrigerator.

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  12. Soak 5 grams of gelatine in cold water until soft, then heat over water to melt , mix with 100 grams of strawberry jam, mix evenly, spread it on the cake that has been refrigerated for 3 hours to make a mirror surface, smooth it out, and put it in the refrigerator for 2 hours.

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  13.The finished product after two hours