4 egg yolks, 65ml salad oil, 75ml milk, 1 10g low flour, 4 egg whites, a little white vinegar and 60g sugar.

1. Beat egg yolk evenly, add milk, and continue to beat salad oil until no oil beads appear;

2. Sieve in low flour and mix well;

3, protein foaming, drop a little white vinegar, add sugar in three times;

4, the protein is divided into three times, gently stir evenly in the egg yolk paste, spread oil paper on the baking tray, pour in the batter, gently shake a few times, and make big bubbles;

5. Preheat the oven 175 degrees, bake the penultimate layer 10 minutes, 160 degrees for 30 minutes;

6. Take out, conversely, remove the oily paper and let it cool for later use.

Mousse stuffing method:

Raw materials:

4 tablets of gelatin, 250ml of whipped cream, sugar 15g, 3 tablespoons of mulberry jam (I made it myself, look here), and milk 100g.

Exercise:

1, cream+sugar to 6 for distribution;

2. Soak the gelatin tablets in milk until soft, cook them on low heat, add mulberry jam, stir well and let them cool;

3. Pour in the cream and mix well.

Mousse cake powder:

Raw materials:

A tablespoon of mulberry jam, boiled water 150ml, and a spoonful of fish powder.

Exercise:

1. Put a cake at the bottom of the movable bottom cake mold and pour in all the mousse stuffing;

2. Several light earthquakes;

3. Refrigerate in the refrigerator for 4 hours;

4. Pour the Geely powder into boiling water, stir it evenly and melt it, then pour it into mulberry jam and mix well, drain the fruit with a sieve and let the juice cool for later use;

5. Pour the cooled juice on the surface of the refrigerated mousse cake and continue to refrigerate for 2 hours;

6, demoulding. When cutting, the knife is immersed in hot water.