Egg yolks and egg whites separated, whip the egg whites, after the egg whites appear small bubbles, pour 1/2 fine sugar, continue to whip, after the appearance of ripples, add the remaining fine sugar, wet whipping.

2

Add the egg yolks, continue to beat for about 3 minutes, beat until the dripping lines of the egg can be held for more than 10 seconds, pour in the milk, slightly tossed 3-5 times, sifted low gluten flour.

3

Toss until there is no dry flour, baking sheet lined with baking paper, pour in the batter, using the zig-zag method, spread the batter in the baking sheet, knock out the air bubbles, put into the preheated 190 degrees Celsius oven.

4

Bake in the center for 10 minutes. When done, remove the cake from the baking sheet, cover with baking paper, set aside to cool, cut into 3 parts, and brush the cake with a light glaze of sugar and wine.

5

Place a half-round mold on the baking surface and set aside. Soak the custard slices in cold water for 10 minutes, microwave the light cream over medium heat for about 7 seconds, and add the drained custard slices.

6

Melt the giardiniera with the residual heat, stir to mix well, add the powdered sugar and rum to the light cream, whip at low speed for 60%, add the giardiniera and stir at low speed to get the white mousse.

7

White mousse evenly divided into 2 parts, 1 part add grape jam, mix well, get grape mousse, pour grape mousse into the mold, flatten it, and put it into the cake embryo baking side down.

8

Brush with a layer of sugar and wine water, put into the refrigerator until the mousse is solidified, after the grape mousse layer is solidified, pour into the white mousse, spread flat, put the cake embryo on top of the white mousse, baking side down.

9

Brush with a layer of sugar and wine water, place in the refrigerator until the mousse is solidified, once the mousse is solidified, allow the mold to heat up at both ends to release the mold, and allow the butter to soften to a softness that can be easily poked at room temperature.

10

Add the powdered sugar and grape jam and beat until smooth. Add the light cream and beat until it increases in volume, lightens in color, and becomes lighter in texture

Practice

The gelatin gelatin is usually added to the cream and the rennet to create a thick, frozen consistency, which is made from curdled milk cheese and whipped cream, and it can be eaten without baking. It should be refrigerated in summer, but can be kept for 3-5 days in winter without refrigeration.

Strawberry mousse cake

Raw materials: 100 grams of light cream, 400 grams of strawberries, a piece of cake billet (1 cm thick, the size of the bowl about the same size and ready to do the mold), 15 grams of gelatin, sugar. Spread a layer of strawberries cut in half on the plastic wrap, and chop the rest of the strawberries for later use;

**3

Strawberry Mousse Cake

2, pour the light cream into a large bowl (preferably stainless steel or enameled or other unbreakable bowls), add the right amount of sugar, and use the whisk to stir slightly until the light cream is like a gruel; add the crushed strawberries, and continue to stir until the light cream can slowly fall to the surface after lifting the whisk. Place in the refrigerator for 2 hours or more. Remove from the refrigerator, invert the bowl to release the cake, and remove the plastic wrap from the surface.

Comments: Fresh strawberries with creamy filling, the taste is naturally unusual, homemade can be adjusted according to their own preferences mousse cake can also be less sugar and low-fat, even if it is to lose weight girls can be assured of boldly eat it.