What is mousse cake?

Mousse in English is mousse, which is a custard-style dessert that can be eaten directly or used as a cake layer. Cream and coagulants are usually added to create a thick, frozen effect.

The history and evolution of mousse cake in Europe

Mousse cake first appeared in the gourmet capital of Paris, France. Initially, masters added cream to stabilize and improve the structure and taste. Various auxiliary materials and flavors make the appearance, color, structure and taste rich and varied, making it more natural and pure. After being frozen, it tastes endless and becomes the best cake. Her appearance is in line with people's pursuit of exquisite fashion, advocating natural and healthy life concepts, and meets people's continuous new requirements for cakes. Mousse cakes also give the masters a greater creative space. The masters demonstrated through the production of mousse cakes Showing their inner life understanding and artistic inspiration, in the World Pastry World Cup, the competition in the mousse cake competition has always been very fierce, and its level reflects the true skills of the masters and the development trend of world cakes. In 1996, Eric Perez, one of the top ten pastry chefs in the United States, led the US national team to participate in the Pastry World Cup held in Lyon, France, and won the silver medal. Because of his fame, he was specially invited to make a mousse cake for the 50th birthday of Hillary, the wife of US President Clinton, in 1997. He was invited to demonstrate his skills live at the White House, which became a sensation in the baking industry at that time. How to make mousse cake

Ingredients: 100 grams of whipping cream, 400 grams of strawberries, a piece of cake base (1 cm thick, about the same size as the mouth of the bowl to be used as a mold), 15 grams of gelatin, and appropriate amount of sugar. Method:

1. Prepare a large bowl and cover the inside with plastic wrap so that it completely fits the inside of the bowl. Spread a layer of strawberries cut in half on the plastic wrap, and chop the remaining strawberries for later use;

2. Pour the whipped cream into a large bowl (preferably stainless steel or enamel that is not fragile) bowl), add an appropriate amount of sugar, use a whisk to stir slightly until the whipping cream becomes gruel; add crushed strawberries, and continue stirring until the whipping cream can slowly fall after lifting the whisk;

3. Put the gelatin in a small bowl, add 80℃ hot water and mix well. After it cools down slightly, pour it into the light cream and mix well. This is the mousse filling;

4. Mix the gelatin well. Pour the mousse filling into the prepared large bowl, cover the mousse filling with the cake base, and lightly press the surface with your hands to make the mousse filling and cake base fit together;

5. Put in Refrigerate for more than 2 hours. After taking it out, turn the bowl upside down to release the cake and peel off the plastic wrap on the surface.

Comments: Fresh strawberries paired with milky fillings have a natural and unusual taste. You can adjust the mousse cake according to your own preferences if you make it yourself. It can also be made with less sugar and fat, even for girls who want to lose weight. You can eat it with confidence.

If you want to make a mousse cake

Step 1: First make a cake base. I made an ordinary chiffon. After unmolding, cut a piece for later use

2: Use a heart-shaped cake. Put the mousse trap in the cake slice, and take away the excess cake next to it

3: Prepare the filling for the mousse

250 grams of chestnut puree

Isinglass 1 tablespoon powder

300g whipped cream (golden diamond)

1 tablespoon rum/brandy

2 egg yolks

4: Specific methods

a. Take fresh chestnuts, remove the shell, soak in hot water to soften and peel off the layer, then put the chestnut meat in boiling water and cook over medium-low heat (about 20-30 minutes)

b. After the chestnuts are ripe, crush them with a dough pin (the more crushed the better); after crushing, put the chestnut meat in a blender and beat it into chestnut puree (I found that dry beating Easier than wet beating)

c. Soak the isinglass powder in cold water first, then heat and stir until the isinglass powder is completely dissolved

d. Finally, add the above prepared ingredients Mix all the ingredients well, pour the filling into the mousse ring, smooth the surface, and put it in the refrigerator for at least 4 hours

e. Okay, the chestnut mousse cake is declared complete, let’s start Come on! How to make mousse cake?

Ingredients: 6-inch chocolate cake slice, 1.5 tablespoons of isinglass powder (tbsp)

Accessories: 3 tablespoons of milk, 4 tablespoons of powdered sugar Spoon, 150ML of original yogurt, 150ML of fresh cream (sweet vegetable fat)

How to make mousse cake

1. Add isinglass powder to milk, mix well, and steam over water .

2. Stir the yogurt and powdered sugar, pour in the isinglass powder solution, mix well, and refrigerate until it becomes slightly thicker.

3. Beat the fresh cream and add it Mix the thick yogurt slurry and it will be the white mousse filling. (If the fresh cream is very cold after being whipped, it must be left to thaw. Because the yoghurt slurry contains isinglass, it will solidify once it is too cold and cannot be mixed well).

< p> 4. Take 1/3 of the mousse filling, add cocoa powder and mix well, and use it as coffee mousse filling.

5. If there is no mold, use plastic wrap as the bottom, use a large bowl, two kinds of mousse filling Pour in alternately, pouring from the middle each time, and finally spread the brown filling on the surface and refrigerate until solidified. (Two or three hours) How to make mousse cake

Steps

< p> 1. Add fine sugar to the egg whites in three batches and beat until 8 points. Mix the egg yolks with cooking oil, milk and cake flour evenly, then add 1/3 of the egg whites and stir evenly. Add the other 2/3 of the egg whites and stir evenly. Pour into a baking tray lined with baking paper and bake at 170 degrees for 15 minutes.

2. After the cake slices have cooled, cut out two slightly smaller than 6-inch round slices and three 3cm wide cake slices. Apply blueberry jam and stack them into 1cm wide cake strips. Take one round slice and The cake barcode is placed in the round mold.

3. Soak the isinglass slices in ice water until soft, then put them into the heated blueberry jam with insulated water.

4. Add the light cream to fine sugar at one time and beat in ice water until 6 Distribute

5. Add the blueberry jam to the whipped cream and mix evenly

6. Pour 1/2 mousse filling into the lined cake round mold and refrigerate for 15 minutes. Add the second cake slice, continue pouring the mousse filling, and refrigerate for 1-2 hours.

Heat the blueberry juice drink and add it until softened. Pour the fish film on top of the mousse cake, refrigerate for 1 hour and then unmold. Just sprinkle in an appropriate amount of fruit.