Strawberry mousse cake (reference quantity: an 8-inch round mold)

Ingredients: digestive biscuits 250g, butter 50g, milk 25g.

Mousse stuffing: fresh strawberry 250g, fine sugar 1 10g(50g+60g), animal fresh cream 350g, and gelatin tablets 6 pieces.

Decorative materials: fresh strawberries, animal fresh cream.

Exercise:

1, make the bottom of the cake-a. Put digestive biscuits in a fresh-keeping bag and crush it with a rolling pin.

B, heat the butter into liquid, add biscuits and mix well → add 25g of milk and mix well by hand, so that you can knead it hard.

The degree of dough → Pour it into the live cake mold, forcibly flatten and compact it → Make the cut strawberry face outward and stick to the mold wall.

Discharge at the bottom of the cake → put it in the refrigerator for use.

2. Making shredded wood stuffing-A. Soak gelatin tablets in cold water for 5~ 10 minutes, soften and drain for later use.

B. Add 60 grams of sugar to the animal whipped cream and beat with an egg beater until it swells and lines appear.

C. Beat 250g strawberry with mousse stuffing into juice with a food processor → pour it into a small pot and heat it with low fire → add 50g fine sugar, and fully.

Stir to dissolve the sugar completely, turn off the fire after boiling → cool to about 50 degrees, add the drained gelatin tablets, mix well → pour in.

Cream, stir well.

3. Take out the frozen cake mold from the refrigerator, pour in the prepared mousse stuffing, smooth the surface → strike it hard a few times, shake out the bubbles inside → cover it with plastic wrap, and put it in the refrigerator for more than 4 hours → demould (blow the outside of the mold ring with a hair dryer to facilitate complete demoulding) → decorate the surface and cut it into pieces for eating.