Materials

Sponge Cake:

4 egg whites,, 4 egg yolks, 60g of sugar (for egg whites), 20g of sugar (for egg yolks), 100g of low flour.

Pumpkin mousse:

A. 150g of pumpkin puree, 1 tablespoon of rum, 60ml of light cream,

B. 160ml of light cream,, 70ml of milk, 2 slices of giardiniera (about 9-10 grams), 40 grams of sugar

Method

1. Egg yolks with 20 grams of sugar beaten.

2. Whip the egg whites to a high level of resistance, because the sugar is too large to whip to stiff peaks.

3. Take 1/3 of the egg white and mix it with the egg yolk.

4. Add the mixed egg white and yolk mixture to the remaining egg whites and mix well.

5. Sift in the low-flour, cut the flour into the batter first, and mix well before turning it over.

6. Put the batter into a piping bag with a rounded spout and squeeze it diagonally into the baking pan. I used a little big laminating nozzle, it is recommended that you can be a little smaller, squeeze out a little more thin better look.

7. Place in a preheated 190 degree oven and bake for about 15 minutes. (According to their own oven to adjust the actual situation)

8. Out of the oven, slightly cooled, remove the greaseproof paper, according to the mold cut out the required size.

9. Peel the pumpkin, cut it into slices, and put it in the microwave for 4 minutes, then take it out and toss it and microwave it for another 5 minutes or so, and then use chopsticks to penetrate it easily.

10. Put it into a blender, slightly add a little milk (outside the ingredients) and blend it into a puree.

11. Add 60ml of light cream and a tablespoon of rum to the pureed pumpkin and mix well.

12Add the fish flakes softened in ice water.

13. Melt the sugar in the milk and bring it to a simmer, then stir in the pumpkin cream.

14. Add 40g of sugar to 160ml of light cream and beat until 7 minutes, then mix well with the pumpkin paste to make pumpkin mousse paste

Tips

Pour the pumpkin mousse paste into the molds and refrigerate overnight to solidify.