(Video recipe) Raspberry Mousse Cake

Published Jul 26, 2021 at 14:33pm ET

Food Material List

1 Eggs (cake embryos) 2
2 Low gluten flour (cake embryo) 55g
3 Milk (cake embryo) 20g
4 Fine sugar (cake embryo) 50g
5 Fine sugar (for raspberries) 30g
6 Raspberry (cake embryo) 125g
7 Water (cake embryo) 10g
8 Light cream (for dispensing) 120g
9 Light cream (for gillidine) 20g
10 Berry sugar 25g
11 Gillidine (cold water soft, drain spare) (blueberry jam sandwich) 6g

Operational steps

1 Choose 8 beautiful raspberries for decoration, and pour sugar, water into the rest of the raspberries and mash them.
2 Put into microwave oven after crushing, heat it in medium heat for 2 minutes (with a large bowl to avoid overflow), stir and mix evenly.
3 Drain juice, 1/3 cake embryo pattern, 2/3 pink Mousse part, pulp reserve
4 Cake embryo: Egg yolk protein is separated and beaten. After the protein has lines, pour 1/2 fine granulated sugar and continue beating. After 9 points, add sugar and yolk, and continue to beat for 1-2 minutes.
5 The final drop of egg juice, lines can be maintained for more than 10 seconds. Pour in milk and mix slightly for 3-5 times.
6 Sift in low gluten flour
7 Stir in the bottom of your pocket until you have no dry powder.
8 Scrap a spoonful of batter into the juice (cake embryo with juice) and stir well.
9 Pink raspberry flour paste can be packed into a mounting bag. (The mouth of the mounting bag can be clamped with a sealing clip, which is more convenient to operate.)
10 Baking tray 30*37cm, spread baking paper, pour into batter, use the method of drawing "z" word, spread the batter in the baking tray, take a few shocks out the bubbles inside. Draw patterns on raspberry batter, put them in a preheated 180 degree oven, middle layer, bake for about 9 minutes (if baked for too long, the cake will harden, the rim will crack, you can brush a small amount of sugar liquor/sugar water, so that the edge of the cake is soft)
11 Baked cake embryo, covered with a sheet of baking paper, cooled with a mold (5.5 cm in diameter, 5 cm in height) pressing out the bottom, cut out about 2 cm long strips for the rim. The mould is padded with baking paper and fixed with transparent glue at the interface (which makes it easier to demould). The cake embryo is assembled into the mould.
12 Pour 20 G light cream into the gelatin and heat it in the microwave oven for 10 seconds to melt it (heating time should not be too long, temperature should not exceed 60 degrees, otherwise gelatins solidification will be reduced).
13 Add fine granulated sugar to light cream, 50% whisk (with texture and good fluidity), add gelatin solution, mix evenly.
14 Join Bermuz and install it at 90% of the perimeter height.
15 Add the dried raspberry pulp and do not go beyond the edge
16 The remaining Bermuth and Muse are evenly mixed with raspberry juice to produce pink Muse.
17 Fill up the mousse circle and freeze the refrigerator for about 40 minutes.
18 Remove the mold from the solidified mousse cake and carefully tear off the baking paper
19 Decorate with raspberries and mint leaves

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