Prepare the materials, egg yolks and egg white separation, respectively, to the oil-free and water-free containers, egg yolks added to the light cream mixing, add sugar mixing well, add the sifted flour, stirring to the state of non-dry powder, the egg white whip into wet peaks. Whip the egg white into wet peaks, add the sugar in three parts, add one-third of the meringue to the light cream paste, use the mixing technique to mix well, pour the cake paste into the remaining egg white, use the mixing technique to mix well, squeeze the cake paste into the mold, preheat the oven to 150 degrees in advance, upper and lower heat, baking pan filled with hot water, water bath bake for about 45 minutes, turn off the heat and simmer until cool, refrigerate and then take off the mold!
2. Simple version of mango mousse cake. 250g of light cream / 300g of mango puree / 2 slices of jerry canes / 60g of fine sugar / 1 slice of sponge cake, light cream whipped into a thick and flowable, jerry canes softened with cold water, take a large pot, pour hot water into the pot, the bowl containing mango puree into the hot water, add fine sugar, stirring until the sugar particles melted
, will be softened fish fillets drained of water into the bowl of mango puree, continue to stir until the fish puree, and add the water into the bowl, continue to stir until the fish puree. bowl, continue to stir until the fish film melted, pour the whipped light cream into the mango puree, stir evenly into the paste, the sponge cake slices trimmed and the cake mold the same size of the round piece, into the mousse circle, with the hands of compaction, will be stirring the mango puree poured into the mousse circle, and then move the mousse circle into the refrigerator freezer, chilled to mold, mousse cake is ready, you can use a hot towel around the mousse circle, until the contact The mousse layer on the wall of the ring mold is slightly softened and can move the mousse ring, remove the ring mold can be.
3. Caramelized almond cake, low gluten flour 120g / unsalted butter 70g. / 30g of egg / 80ml of light cream / 10g of honey / 60g of sliced almonds / 40g of sugar / 2g of salt / 30g of granulated sugar. almond slices flat in a baking dish, put in the oven at 100 degrees Celsius heat baking for 10 minutes. Soften the unsalted butter at room temperature, add the salt and fine sugar, and beat with a whisk until fluffy and white.