Materials

for sponge cake body (recipe from Yeon Seok); egg yolks 1 (just sponge cake more than that); egg whites 5; sugar 100 grams; 120 grams of low-flour; for chocolate mousse (recipe from Yeon Seok); 40 grams of milk; 120 grams of light cream; cocoa powder 10 grams; chocolate 90 grams; 40 grams of butter; for strawberry frozen cheese (recipe from acme); 250 grams of cream cheese; 250 grams of strawberries; lemon juice, half a lemon squeeze; 10 grams of fish gelatin flakes; 200 grams of light cream

Practice

First of all, make the sponge cake body. Similar to the chiffon cake in the egg white practice, 30 grams of granulated sugar in three parts into the egg white whipped until sharp corners. Put them in the refrigerator to rest.

Whisk the egg yolks with 30 grams of granulated sugar until thick and white.

Mix the egg yolk mixture with 1/3 of the whipped egg white mixture (cut the mixture and be careful with the foam), then sift in the low flour and mix.

Pour the paste mixed in the previous step into the remaining 2/3 of the egg white paste and mix. (Be careful with the foam)

Put it into a piping bag and squeeze out a circle with a round mouth nozzle to eventually draw two circles with a diameter slightly larger than the cake mold.

Next, make the chocolate mousse. Put milk and equal amount of light cream into a pot and cook until boiling (keep stirring or else you'll get a milky skin), then remove from the heat and add cocoa powder and stir well, then heat again until boiling.

Add the softened butter to the chocolate mixture and stir well until well combined.

Whisk 120g of the light cream and the sugar until it reaches 7cm (i.e. just a few more strokes after the streaks have appeared)

Add the chocolate mixture to the whipped cream and stir thoroughly to combine.

Next, make the strawberry frozen cheese. Soften the cheese in water, add 80g granulated sugar and mix well, then add egg yolks and mix well, then add lemon juice and mix well.

Heat the milk to boiling, remove from the heat, add the fish film and set aside to dissolve thoroughly.

Puree the strawberries in a blender, add the cheese paste and mix well.

Whisk the light cream with 20g of granulated sugar until it reaches 8 points (i.e., whisked until a little stiff), add the cheese paste, and mix well.

Pour the milk with dissolved fish film into the paste and stir well.

Here are the assembly steps. Once the sponge cake is ready, place the cake mold on top of the sponge cake slices, cut along the outside of the cake mold to make a circle that fits the size of the mold, and cut the other slice of sponge cake slightly smaller (because you have to take into account that the strawberries take up the perimeter to make the diameter that can be put in smaller)

Place the sponge cake on the bottom of the mold, pour in a small amount of chocolate mousse, smooth out the cake, and place halved strawberries around it for decoration. The strawberries should fit tightly around the mold. Add the rest of the chocolate mousse to about 1/2 of the mold and smooth it out. (It doesn't matter if it's not very flat at this point.)

Place the second slice of sponge cake on top of the chocolate mousse, and press it down firmly, so that the chocolate mousse is flat.

After you have made the strawberry cheese mixture, pour it into the molds until they are almost full, and gently knock the molds on the table to make the surface flat.

Place in the refrigerator overnight.

To unmold, run a hair dryer on hot setting around the outside of the mold.

Decorate the surface as you like~~~~