Mousse cake is a custard style dessert that can be eaten as is or as a cake sandwich. Simply put mousse egg is a plain cake with jam added to the cream, however, this mousse cake will not even deform at room temperature! The production process of the pure mousse cake is very complex, the temperature control is very strict, because the mousse used jelly ingredients are animal glue, so inside the whole production process are in a low temperature environment. The mousse cake maker cooks it with giardiniera curd whipped cream or other ingredients (sesame seeds or coffee, etc.), pours the cooked paste into a mold, and then releases it from the mold after it has been frozen and shaped. Special production process makes edible mousse cake is different from ordinary cream cake: 10 degrees Celsius is its best eating temperature, in this temperature, the mousse cake can best retain the original fresh flavor of the mousse, a mouthful of bite, full of mousse rich flavor, enjoy the silky smoothness, so that the person over the mouth unforgettable.

Ordinary cake is the use of flour, eggs, etc., after a long time of fermentation and baked, mousse cake used in the cake body is ordinary cake. Compared to ordinary cake, mousse cake is more elaborate, and the flavor has more sweetness of mousse than ordinary cake. In addition, the production of mousse cake when the biggest feature is the recipe of egg whites, egg yolks, whipping cream must be whipped with sugar alone, and then mixed into the mix, so the texture is more fluffy, a little like whipped cream.