Mousse cake is a kind of pastry with mousse powder as the main ingredient. The appearance, color, structure, and flavor variations are rich and more natural and pure, usually with the addition of cream and rennet to create a thick jelly-like effect.

Mousse in English is mousse, is a kind of milk jelly dessert, can be eaten directly or as a cake layer, usually added to the cream and coagulant to create a thick jelly-like effect. Mousse is phonetically translated from French. Mousse cake first appeared in the gourmet capital of Paris, France, the original masters in the cream added to play a stabilizing role and improve the structure, texture and flavor of a variety of excipients, frozen after eating the taste of its infinite, to become a cake in the very best. Mousse and pudding belong to the same kind of dessert, its nature is softer than pudding, melt in the mouth.

Basic introduction Chinese name : Mousse Cake English name : Mousse Cake main ingredients : animal glue, mousse powder, mascarpone cheese, cream, coffee wine, coffee, cocoa powder, fresh fruit Category: desserts, cakes, afternoon tea Taste : sweet Points of sale : cake stores, hotels, dessert stores, coffee shops History, types, characteristics, practices, strawberry mousse cake, you buttermilk mousse Cake, Classic Mousse Cake, Chocolate Mousse, Vanilla Strawberry Mousse, History In Paris, France, the masters initially added a variety of auxiliary ingredients to the cream to play a stabilizing role, improve the structure, texture and flavor, so as to make the outside shape, color, structure, taste changes in a rich, more natural and pure. Frozen to eat its flavor, become the best of the cake. Its emergence meets the people's pursuit of exquisite fashion, advocate the natural health of life philosophy, to meet the people constantly put forward the new requirements of the cake, the mousse cake also gives the masters a greater creative space, the masters through the production of mousse cake to show their inner life enlightenment and artistic inspiration. In the World Pastry World Cup, the competition of mousse cake has always been very fierce, and its standard reflects the real strength of the masters and the trend of the world cake development. In 1996, Eric Perez, one of the top ten pastry chefs in the United States, led the national team to participate in the World Pastry Competition held in Lyon, France, and won the silver medal. Due to his high reputation, he was invited to make a mousse cake for the 50th birthday of Hillary, the wife of U.S. President Clinton, in 1997. He was also invited to demonstrate his skills live at the White House, which became a sensation in the baking world at the time. Types Mango Mousse Mousse Cake Tiramisu Matcha Mousse Passionfruit Mousse Mousse Cheesecake Blueberry Nights Mousse Cake Features 1. Mousse and pudding as belongs to the same kind of desserts, the nature of its pudding is softer than the entrance to the melting; 2. The production of the mousse the most important is the gelatinous raw materials, such as agar, fish gelatin powder, jelly powder, etc., and now there is a special mousse powder; 3. In addition to the production of the most important feature is the recipe of the egg white, egg yolks, whipping cream must be whipped with sugar alone, and then mixed into the mix together, so the texture is more fluffy, a little like whipped whipped cream. The jellies used for the mousse are made from animal glue, so they need to be stored at a low temperature. Usually it is made by adding cream and rennet to create a thick jelly-like effect. Gelatin is made by curdling cheese and whipped cream, and can be eaten without baking, which is representative of today's high-class cakes. In summer, it should be refrigerated at a low temperature, but in winter it can be kept for 3-5 days without refrigeration. strawberry mousse cake Ingredients: 100 grams of light cream, 400 grams of strawberries, a piece of cake blank (1 cm thick, the size of the bowl is about the same as ready to do mold), 15 grams of gelatin, sugar. Method: 1, prepare a large bowl, lay the plastic wrap on the inside so that it fits perfectly with the inside of the bowl. In the plastic wrap on a layer of strawberries cut in half, the rest of the strawberries chopped and standby; 2, pour the light cream into a large bowl (preferably stainless steel or enameled or other non-breakable bowl), add the right amount of sugar, slightly stirring with a whisk until the light cream is porridge-like; add crushed strawberries, continue to stir to lift the whisk and then the light cream can slowly fall to the extent of the degree of the 3, put the gelatin in a small bowl, add 80 ° C hot water to stir, and wait for a little cooler, pour the light cream, and then pour the light cream into a small bowl, add 80 ℃ hot water. After a little cool, pour into the light cream and stir well, that is, for the mousse filling; 4, pour the mixed mousse filling into a large bowl ready, the cake blank over the mousse filling, with a hand on the surface of the light pressure, so that the mousse filling and the cake blanks fit; 5, into the freezer for more than 2 hours, remove the bowl upside down, so that the cake out, and tear off the surface of the plastic wrap can be. 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. Yogurt Mousse Cake Preparation: 1. Put all ingredients (except whipping cream and sour milk) into a mixing bowl and blend with a mixer until smooth (about 3 minutes). Buttermilk Mousse Cake 2. Add whipped cream or sour milk and mix on high speed for about 5 minutes. 3. 3. Add the appropriate amount of filling ingredients and then rub them together with your hands until they are well blended. 4． Then place them on the cookies or cakes. 5． Put them into the freezer (2-4℃ to cool into gelatinized form) for about 2 hours. Note: 1, the product is mousse (mousse) class, can be used with fresh cream (fresh cream), milk or sour milk (yoghurt), has a good "cutability". 2, the mixing of full-color flavor is recommended to add: strawberry, sweet orange, lemon and other fruits. 3、The finished product is recommended to be stored at 2-4℃. Classic Mousse Cake Ingredients: 72g of water (for gelatine), 9 slices of white gelatine, 50g of fine sugar, 80g of water, 80g of egg yolks, 100g of whole egg, 20g of wine, 250g of bittersweet chocolate, 500g of whipped cream, 250g of animal cream, 1500g of ganache, 1500g of bittersweet chocolate, 750g of full cream evaporated milk (for baking), 50g of white oil, 150g of crystal pectin. Grams. Production methods: First, chocolate mousse part 1, white gelatin sheets and water (soak gelatin with) first mixed standby. 2, add 80g of fine sugar to the water, boil to 115 ℃ or so. 3, then add the whipped egg yolks and whole egg portion. Classic Mousse Cake 4, then add the soaked gelatin and mix well to strain. 5: Add the melted chocolate. 6: Finally, add the whipped cream and the wine. 7, after freezing, take off the mold topped with Ganache, decorated with cilantro tea can be. Second, Ganache part 1, chocolate melting water, continue to add evaporated milk, white oil and mix well. 2, then add crystal pectin, wine mix well. Chocolate mousse Cake surround and cake slices Material: 4 egg yolks, 45g granulated sugar, 4 egg whites, 45g granulated sugar, 120g low gluten flour, powdered sugar in moderation (sifted around the edge on). Chocolate mousse ingredients: milk 20g, whipping cream 20g, cocoa powder 5g, chocolate 45g, butter 30g, whipping cream 60g, sugar 10g. Chocolate mousse cake Raspberry mousse ingredients: frozen raspberries 75g, sugar 20g, 1 slice of giardiniera, animal whipping cream 75g, sugar 15g. Decoration: fresh figs, fresh raspberries, bands, inserts. 1) Cake border and cake slices: Separate egg yolks and egg whites, beat egg yolks with 45g granulated sugar until swollen, sticky and light yellow, set aside. 2) Add 45g granulated sugar into the egg white in 3 times and beat until it can pull up the tip of the right angle. 3) Pour the egg yolk paste into the beaten egg white paste, use a rubber spatula to mix well; then sift in the low gluten flour while mixing the flour with the egg paste until it is well blended and no dry powder can be seen at all. 4) Using a 1cm diameter round laminating nozzle, put the batter into the laminating tape and squeeze out the cake surround vertically in a strip on a baking sheet lined with a non-stick cloth. Sift 2 layers of powdered sugar over the top of the cake and bake in a preheated 200 degree oven for 10-15 minutes. 5) Next, using the same laminating bag, extrude 2 spirals on the baking sheet, the diameter of which should be at least the same as, or slightly larger than, the diameter of the mold, at the same time and temperature as above. 6) After baking, cut the bottom edge of the circumference flush, 1 strip is not enough to enclose the inside of the mold, you have to prepare 2 strips. 7) Making Chocolate Mousse: Milk, whipped cream in a pot with the boil (attention: do not do it wrong.). 8) When it comes to a boil, remove from the heat add the cocoa powder and stir well, then put it on the heat to boil again. 9) Take the boiling cocoa milk solution and pour it into the chopped chocolates. 10) Using the heat of the cocoa milk solution, melt the chocolates and mix well. 11) Add the thoroughly softened paste butter and mix well. 12) Beat the whipping cream with 20g of granulated sugar until it comes out in 7 parts. 13) Next, add the whipped cream to step 11. 14) Mix thoroughly so that the chocolate mousse is ready. 15) Make raspberry mousse: thaw frozen raspberries, thaw the raspberries and its thawed and melted soup, mash together and add 30g granulated sugar and mix well. 16) Take a small portion of the raspberry pulp and heat it up, mix it well with the softened custard. 17) Then mix a small portion of the raspberry pulp with most of the raspberry pulp and mix well. 18) Beat the whipping cream 20g granulated sugar until 7 minutes. 19) Mix the whipped cream with the raspberry pulp well, so the raspberry mousse is ready. 20）Wrap the bottom of the mousse ring with tinfoil, put the prepared mousse around the edge on the inner wall of the mold, and then lay a slice of cake cut to the right size on the bottom. 21) Pour in about 1 ? of the chocolate mousse. 22) Spread another cake slice. 23) Pour in the raspberry mousse about 9 full. 24) Refrigerate for 3-5 hours until set, then decorate; cut into pieces and serve. Vanilla Strawberry Mousse Ingredients: 2 slices of 6-inch vanilla sponge cake, 200g strawberries, 50g sugar (less if you don't like it too sweet), 2 slices of giardiniera, 2 tablespoons of water, 250g whipped cream, strawberries. Cook until the strawberries are completely softened and look like strawberry jam. 2: Stir the girardine slices into the strawberry sauce and keep stirring until the slices are completely dissolved, set aside to cool. 3: Place a slice of sponge cake into the bottom of the mousse ring, and cut some strawberries into thin slices and stick them inside the mold. Arrange some strawberry slices on top of the sponge cake slices. Vanilla Strawberry Mousse Cake 4: Whip 250g of whipped cream (only to wet peaks), add the cooled strawberry sauce and mix well. Pour half of it into the mousse ring, top with a slice of cake, then pour in the rest of the cream and smooth the top. Place in the freezer overnight until firm. 5: Remove from the mold and decorate as you like.