Mousse cake is kept in the freezer. It can be kept at 0-5 degrees Celsius. Mousse cake is mainly used in flour, light cream, milk and other ingredients, which contains moisture, refrigerated preservation in order to prevent deterioration, especially in the hot weather to low-temperature refrigeration, but can not be frozen, mousse cake in the moisture content is high, frozen and then thawed out on the way to eat.

Mousse cake direct low-temperature refrigeration can be, there is also a saying is the first frozen half an hour and then refrigerated, this is because the frozen cake in a low-temperature environment quickly solidified, because the mousse cake contains cream, very easy to melt, low-temperature refrigeration to keep the cake in the shape of unchanged, but is not suitable for all the time to freeze, because of the high content of moisture in the mousse cake, if the whole cake frozen, then If you take it out and thaw it, it will not be easy to thaw.

The completely frozen mousse cake actually thawed again will appear the phenomenon of moisture separation, moisture may also destroy the original taste and shape of the cake, thawed out of the cake taste greatly reduced, completely unsuitable for eating again, so it is recommended that we directly low-temperature refrigeration mousse cake can be, because of freezing time is extremely difficult to control.

About Mousse Cake.

The English word for mousse is mousse, a custard-style dessert that can be eaten directly or used as a cake layer, usually with the addition of cream and coagulant to create a thick, frozen effect. Mousse is phonetically translated from French.

Mousse cake first appeared in the gourmet capital of Paris, France, the original masters in the cream to add a stabilizing effect and improve the structure, texture and flavor of a variety of excipients, frozen to eat the taste of its infinite, to become the cake in the best. Mousse and pudding belong to the same kind of dessert, its nature is softer than pudding, melt in the mouth.