Pure mousse cake production process is very sophisticated and complex: the use of giardiniera curd whipped cream or other ingredients (sesame seeds or coffee, etc.) boiled, the cooked paste will be poured into the mold, after freezing and then demolded into shape. The special production process makes the edible mousse cake different from the ordinary cream cake: 10 degrees Celsius is its optimal serving temperature, coupled with the rich and varied flavors, gently bite into the mouth, full of pleasure, like eating a soft and smooth and sweet ice cream, taste a bite, the taste of a lifetime. Compared to fresh milk cake, mousse cake is low sugar, low fat desserts, so it relieves the worries of women who love beauty. Mousse cake is a custard-style dessert that can be eaten directly or as a cake sandwich. It is usually made by adding cream and coagulant to create a thick jelly-like effect. The most important thing to make mousse is jelly ingredients such as agar, fish gelatin powder, jelly powder, etc., and now there is also a special mousse powder. The most important feature is that the egg whites, egg yolks, and whipping cream in the recipe must be whipped separately with sugar and then mixed together, so the texture is fluffy and somewhat like whipped cream. The jellied ingredients used for the mousse are animal glue, so it needs to be stored at a low temperature. Cake is a type of pasta, usually sweet, that is typically made by baking. The main ingredients of a cake include flour, a sweetener (usually sucrose), a binder (usually eggs, which can be replaced by gluten and starch for vegetarians), shortening (usually butter or margarine, which is replaced by fruit juice concentrate for cakes with a low-fat content), a liquid (milk, water, or fruit juice), flavoring, and a leavening agent (e.g., yeast or baking powder).