Ingredients
Cream cheese ( 120g ) | Sugar (for cream cheese) ( 30g ) |
Whipping cream ( 100g ) | Sugar (for whipping cream) ( 30g ) |
Milk ( 200g ) | gelatin ( 10g ) |
Digestive biscuits (cake base) ( 60g ) | Butter (cake base) ( 25g ) |
Moisture-proof powdered sugar (for decoration) ( appropriate amount ) | Cocoa powder ( For decoration) ( appropriate amount ) |
How to make mousse cake
1.Preparation Gather all the ingredients.Weigh the cream cheese and butter to the required weight and place them at room temperature to soften.The milk and whipping cream need to be refrigerated.
2.Cut the gelatine into small pieces and put them in ice water to soften.
3.Crush digestive biscuits with a rolling pin.
4. Put the butter in the microwave for about 30 seconds to become liquid.Stir in cookie crumbs.
5.Pour into the mold, compact, and refrigerate until ready.
6. Stir the cream cheese in hot water until smooth.
7. Add sugar and continue to beat until smooth.
8.After draining the water from the gelatine, dissolve it into a liquid using hot water.Set aside to warm.
9. Add milk to the cheese paste and stir evenly.
10. After the gelatin liquid is allowed to warm, pour it into the milk paste.
11. Add sugar to the whipping cream and beat until half-past, similar to yogurt.
12. Pour into the milk paste and mix well.The mousse paste is ready.
13.Pour the mousse paste into the mold.Refrigerate overnight.
14.After one night, use a hair dryer to blow around the mousse circle to release it.If you want to make a round head and limbs like the picture, you need to blow more at these points to let the mousse paste melt.Immediately after unmoulding, refrigerate for half an hour.After half an hour, sprinkle moisture-proof sugar powder on the surface of the Dabai, and then use a special printing mold for Dabai to sprinkle with cocoa powder.
15.The big white mousse cake is finished~Look at the pretty side, let’s start~ p>
Tips
1.This is the weight of a 6-inch mold, double that of an 8-inch mold.Special-shaped molds will produce a little more mousse paste.
2.To make the cake beautiful, remove it from the mold and refrigerate it for half an hour before decorating.
3.If the mousse paste is too full, you cannot shake the mousse circle to make the surface even.Instead, use a spatula to spread it evenly.
4.Use a bamboo skewer to gently make a Z-shape to defoaming.
5.The moisture-proof sugar powder must be spread evenly, otherwise the cocoa powder will not look good.
6.If you are in a hurry, you can freeze it in the refrigerator for one hour or refrigerate it for four hours.But it’s best to refrigerate overnight.
7.Please read the recipes and tips carefully, and make them after thorough research.Making a cake requires not only recipes, but also patience and experience learned from failures.
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