1. Eating mousse cake is different from ordinary cream cake: 10 degrees Celsius is its optimal serving temperature.

2. Mousse cake is a kind of custard-style dessert, can be eaten directly or do cake sandwich

3. One with the cream directly to make the cake, the other is to use the cream added to the cake made of fish glue powder.

4. Mousse cake is an ordinary cake with jam added to the cream, however, this mousse cake will not be deformed at room temperature! The production process of pure mousse cake is very complex, the temperature control is very strict, because the mousse using jelly ingredients are animal glue, so inside the entire production process are in a low temperature environment. Cream cake: a kind of cream coated on the surface of the cake pastry products, highlighting the strong milk flavor as well as the cake's fragrant soft

Extended information:

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.

The English word for mousse is mousse, which is a kind of custard-style dessert that can be eaten directly or used as a cake layer, and is usually made by adding 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 is a kind of dessert like pudding, its nature is softer than pudding, and it melts in your mouth.

Cream cake is a dessert made with egg cream. Buttercream is a pastry product in which cream is spread on the surface of the cake, emphasizing the strong milk flavor and the softness of the cake.

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