Cheese Cocoa Mousse Cake

2024-06-24 05:17:04  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve eyesight
White sugar: low protein

Ingredients

Low-gluten flour (cake base) ( 40g )
Eggs ( 2 )
Cream (mousse paste) ( 300g )
Cream cheese ( 150g )
Cream (for decorating) ( 50g )
Milk (for base egg liquid) ( 40g )
Milk (in mousse milk paste) ( 80g )
White sugar (appropriate amount)
Cocoa powder (appropriate amount)

How to make cheese cocoa mousse cake

  • Illustration of how to make cheese cocoa mousse cake 1

    1. Grease the bottom of the 8-inch cake mold with butter to prevent the cake from sticking to the bottom.Keep aside for later use

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    2. (1) Chiffon cake base: separate the egg whites, and Add 40g milk to the egg liquid and stir evenly

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    3.Add low-gluten flour and stir evenly

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    4.Add sugar to the egg whites and beat them

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    5.Add one-third of the egg whites to the batter and stir evenly

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    6.After mixing evenly, pour all the batter into two-thirds of the egg whites and mix evenly

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    7.What it looks like after stirring evenly

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    8.After stirring, pour into an 8-inch mold, spread evenly and stir to create bubbles, use water bath method, put in the oven at 130°C, and bake for 20 minutes with upper and lower heat

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    9. After baking the chiffon cake base, prevent it from cooling to normal temperature

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    10. (2) Mousse paste: Put the cream cheese into a small milk pot

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    11.Add 80g milk and cocoa powder to the cream cheese and stir evenly

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    12.What it looks like after stirring evenly

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    13.Soak the gelatine slices in cold water until soft and set aside for later use

  • Cheese Illustration of how to make cocoa mousse cake 14

    14.Turn on low heat, add the soaked gelatine slices to the milk paste, and stir

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    15.Do not let the milk paste boil, stir constantly, and set it aside for later use

  • 16.Whip cream until 7 and distribute

  • Cheese Cocoa Mousse Cake Illustration of how to do it 17

    17.Pour the milk paste into the cream that has been beaten to 7, and stir evenly

  • For cheese cocoa mousse cake Illustration of practice 18

    18.What it looks like after mixing evenly

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    19. Place and bake in an 8-inch mold Pour the cooled chiffon cake base into the mold, stir out the bubbles, and refrigerate for 4 hours

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    20.After refrigeration, unmold

  • Cheese and Cocoa Mousse Cake Illustration of how to do it 21

    21.Dry whipped cream, this is used for decoration

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    22.Send it away Put the good cream into a piping bag and wash the piping as you wish

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    23.Finally sprinkle Top with cocoa powder and enjoy

Tips

When unmoulding the mousse cake, blow it with a hair dryer first, so that the demoulding will be more complete

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