How to make strawberry cheese mousse cake

1.Wash 100 grams of strawberries, dry them, remove the stems, cut into pieces, and put them into a food processor to make a pulp

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  2.Serve out for later use

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  3. Pour the milk into the isinglass powder, mix well and put it in the refrigerator to soak (it needs to be kept in the refrigerator when the room temperature is high in summer, but not in winter)

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  4. Cut the chiffon cake embryo into cake slices about 1 cm thick, 2 slices

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  5.Cut one of the cake slices into smaller pieces for later use

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  6. Add 10 grams of sugar to the strawberry pulp and heat over water until 40 degrees.

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  7.Pour in the soaked isinglass powder

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  8. Stir evenly and set aside

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  9.Add 10 grams of sugar to the cream cheese and stir in hot water

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  10.Zhi Shun Smooth and grain-free

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  11.Pour in the strawberry jam and stir

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  12.Mix well and set aside

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  13. Add 10 grams of sugar to the whipped cream

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  14.Press until 60% with texture

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  15.Pour Strawberry Cheesecake

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  16.Stir evenly and set aside



17.Put the sliced ​​cake embryo into the mold

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  18.Cut four strawberries, flatten the bottom and cut in the middle

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  19.Arrange neatly against the mold wall

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  20.Pour in half of the mousse paste

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  21.Put it in slightly smaller Cake slices

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  22. Pour in the remaining mousse pulp and put it in the refrigerator Refrigerate for at least 4 hours

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  23.Take out the demoulding decoration