Tomato mousse cake
By VicentaLakin
A fall-fired tomato, always thinking of studying the view of the autumn of a tomato cake. Just as a sip of tomatoes came on the market, trying to make a seasonal mousse cake。
Recipe Recommendations
- light cream 200ml
- persimmon paste 100g
- fine sugar 40g
- gelatin tablets 10g
- milk 50g
- pure water 50 grams
- sugar 20 grams
- rum 10 grams
- edible red pigment few drops
- digestive cake 80g
- butter 40g
- sweetening
- other
- several hours
- senior
Steps for Tomato mousse cake
1
The digestive cakes are torn to shreds, while two glitches are to be softened into cold water。
2
Add liquid butter and flatten it to the bottom of a six-inch cake。
3
Prepare a 4-inch silicone layer cake mold。
4
(b) The production of tomato jelly: 120 grams of tomato meat in mud, 20 grams of sugar and rum in small pots, a few drops of edible pigmentine, softening of glitches, full integration of food into pots, evenly coloured Zes, and cooling of 4 inches of silicate cake moulds into refrigerators。
5
Decreasing cream (weak sugar is added three times during the period)。
6
Fifty grams of milk is heated with glitting, and then with tomato mud。
7
The combination of tomatoes and glitches was added to the light cream that was released to form the tomato mousse。
8
The cake mold is removed from the fridge, the moss is half-positioned, the tomatoes are deformed, and the remaining mousse is added. Four hours of cooling in the fridge (do not pour moose too full, leave a spot for tomatoes)
9
After four hours, 50 grams of tomatoes were poured into the pot with pure, sugary and glitting glitting into a gonorrhea, which was to be cooled on the surface of a solid moose cake and put in the freezer for an hour。
10
When the cake is finished, there's a blowtorch to heat up the edges of the cake。
11
The finished product is like this。
12
It's a tomato mousse cake for Dad. Call it "do what you want" cake