Ingredients
Eight-inch cake embryo ( 1 piece ) | Whipping cream ( 200g ) |
Gelatin tablets ( 7.5g ) | Milk ( 120g span> ) |
White sugar ( 50 grams ) | Crystal surface ( ) |
Purified water ( 60 grams ) | White sugar ( 20 grams ) |
gelatine tablets ( 3g ) | Blueberry powder ( 20g ) |
How to make crystal mousse cake
1.Put one eight-inch chiffon cake embryo into an eight-inch mold!
2. Beat the light cream and white sugar until it is about 70% and can barely flow!
3.Heating the milk, no need to boil!
4. Soak the gelatin sheets in advance, drain the water and add them to the milk and stir until melted !
5. Stirred gelatin liquid!
6. Pour the milk solution into the whipped cream and mix well!
7.The mousse paste is mixed!
8. Pour into the prepared cake embryo and smooth it out, then refrigerate for four hours Or one night!
9.You can eat the refrigerated mousse cake without decorating the surface!
10. Continue to make the crystal noodles, soak 3 grams of gelatine slices in cold water until soft!
11. Add sugar to 60 grams of pure water, heat it, add gelatin sheets and mix well!
12.Add a little blueberry powder and mix well!
13. Pour over the mousse cake and continue to refrigerate for twenty minutes.After setting, the surface Spray the flower mold with blueberry powder!
14. Use a hair dryer to blow along the mold a few times and you can easily remove it!
Tips
For the basic recipe of chiffon cake embryo, you can refer to my recipe.For example, for a beautiful appearance, you can cut off a small circle from the outer ring of the cake embryo, and you can also cut it in the middle to make a layered mousse.The surface decoration can be matched as you like!
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