Ingredients
Six-inch chiffon cake ( 1 piece ) | Strawberry cake roll ( 1 piece ) |
Cream cheese ( 150g ) | Whipping cream ( 250g ) |
White sugar ( 50g ) | Gelatine tablets ( 2 tablets ) |
How to make cake roll cheese mousse (six inches)
1.First make a cake roll and prepare it!
2. Bake another six-inch chiffon and get it ready!
3. Slice the refrigerated cake roll, of course make this six-inch You won’t need the mousse, just a few slices will be enough!
4. Cut the six-inch cake into three slices and use two slices.enough!
5. Soak the gelatine slices in cold water until soft! Whipped cream is ready!
6. Beat the cream cheese in hot water until melted!
7.Use a manual egg beater to beat until smooth!
8. Drain the soaked gelatin sheets and put them in Stir in the cheese!
9. Stirred cheese paste!
10. Add 50 grams of sugar to the whipping cream and beat until seven minutes thick.Can!
11.Pour the cheese paste into the light cream and stir evenly!
12. Put the cake roll into the six-inch removable mold as shown in the picture!
13.First pour in half of the mousse liquid and add a piece of cake slice, then pour in the other half of the mousse liquid!
14.Place another cake slice on top, if the cake slice is large , cut off a circle! Refrigerate for four hours!
15. After refrigeration, use a hair dryer to blow along the edge of the mold a few times , you can easily remove it from the mold! Don’t forget to plate this with the bottom side up!
16.Finished picture!
Tips
You can also use an eight-inch mold for the amounts of these two cakes, but the amount of mousse needs to be slightly larger.The cream required for making mousse is not high, Nestlé small packaging is fine.It depends on your own taste.How to make cake rolls and chiffon cakes There are *details on how to do it!
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