Ingredients

One plate of cocoa sponge cake uses a 35*25*3 rectangular baking pan, each with 6 inches

Lemon jelly:

30 grams of fine sugar

8 grams of lemon juice

1 piece of gelatine

Number of fresh strawberries

Strawberry cheese filling:

120g cream cheese

250g fresh strawberries

90g fine sugar

2 and 1/3 slices of gelatine

10g lemon juice

250g animal fresh cream

Step 1

Preparation work: 1: Make cocoa sponge cake (the method is simple, there are many in the kitchen!), cut into two pieces of 6 inches and 5 inches. 2: Wrap the mousse frame with plastic wrap as a base, slice the strawberries and place it on the plastic wrap. 3: Weigh the cream cheese and leave it at room temperature to soften. Puree fresh strawberries in a food processor. 4: Place 2 portions of gelatine slices in separate containers, add ice cubes and water to soak until soft, then place in the refrigerator for later use.

Step 2

Lemon jelly: 1: Boil cold water and fine sugar, add lemon juice, mix well and turn off the heat. Squeeze out the water from the gelatine sheets, add to the lemon sugar water and mix well to create a jelly liquid.

Step 3

3: Pour the jelly liquid evenly into the two molds lined with strawberries, and refrigerate until solidified.

Step 4

Strawberry cheese filling: 4: After the cream cheese has softened, stir it over hot water and add fine sugar to stir into a smooth cheese paste.

Step 5

5: Pour the strawberry puree into the cheese paste and stir evenly

Step 6

Add lemon juice and yogurt Mix well.

Step 7

6: Squeeze out the water from the gelatine sheets, dissolve it into a liquid with hot water, then add it to the ingredients of step 5 and mix well to form a strawberry cheese paste. Then cool it down with ice cubes and water until it becomes thick.

Step 8

7: Whip the animal-based fresh cream through ice water until it is ready for mousse. (Send from liquid state to still fluid and thick state.)

Step 9

8: Take about 1/3 of the whipped cream and add it to the strawberry cheese paste in Step 6 Stir slightly.

Step 10

9: Add the remaining fresh cream and mix well to form the strawberry cheese filling.

Step 11

10: Fill the two mold frames evenly with the strawberry cheese filling to about 1/2 of the height.

Step 12

Put in a 5-inch cake slice and press it slightly.

Step 13

11: Fill the cheese filling until 90% full

Step 14

Finally press in a 6-inch piece Cake slices, refrigerate for about 6 hours or more.

Step 15

12: After solidification, turn the model upside down with the strawberry side facing up, tear off the plastic wrap, and demould.