2 slices of 6-inch round chiffon cake
White chocolate 50g
Water 180g
Sugar 20g
Girardin flakes 12g
Bossy Blue Orange Ricardo 60g
Egg yolks 1pc
Sweetened sugar 15g
Cream cheese 120g<
Milk 40g
Gelatin 10g
Yogurt 100g
Light cream 140g
Sugar 40g
Making time: more than 2 hours
Number of people:
Steps
1
Steps to make the chiffon cake first slices Refer to the recipe for chiffon cake, multiply all the portions by 0.6, and the baking reference temperature for a 6-inch round mold is 180 degrees for 35 minutes
2 soften the custard slices in cold water
3
Put the egg yolks in a bowl and add 15 grams of sugar
4
Beat the eggs under hot water until they become whitish
5
Cut the cream cheese into small pieces and put it into a bowl. Place in a bowl
6
Mix over hot water until a fine paste is formed
7
Add the egg yolks and mix well
8
Heat 40 grams of milk over medium heat, add the softened custard slices, and mix until it is completely melted
9
Pour in the egg yolks and cheese mixture
10
This is the first time I've ever used a cream cheese in my life, so I'm not sure if I've ever used one. 10
Stir well
11
Add 100g of yogurt and continue to mix well
12
Continue to mix well
13
Add 140g of light cream to the mixture in three batches, add 40g of caster sugar, and beat until the mixture reaches 60% of the total volume of the mixture
14
Put the whipped cream into the mixture and mix it with the cheese. >15
Cut the mixture well
16
Trim the chiffon slices and put them into the molds
17
Pour in half of the cream cheese mixture
18
Put in another chiffon slice
19
Pour in the rest of the cream cheese mixture Put the molds into the refrigerator and chill for 4 hours or more. Chill for more than 4 hours
20
Soften the custard slices in cold water
21
Pour 20g of sugar into a saucepan
22
Add 180g of water and cook until the sugar is melted
23
Add the softened custard slices
24
Mix well and take off the heat
24
Mix well
25
Add a slice of chiffon cake to the cake and turn off the heat
25
Then add a piece of chiffon cake to the cake.
25
After it has cooled a bit, add the blue-orange liqueur and mix well
26
Chill in the refrigerator for more than 3 hours
27
Take out the frozen wine jelly, pour it into a slightly bigger plate and chop it irregularly with a knife
28
Remove the mold from the mousse cake, and put a rim on the mousse
29
Gently spread the jelly over the top of the chilled cake
30
Melt the white chocolate at a low temperature
31
Pour it into the chocolate molds
32
Chill in the refrigerator for 30 minutes, then remove from the molds and set aside
33
Place the chocolate on the top of the cake