Weibian Yellow Peach Mousse Cake
By AlexieOrn
Are you still worried that the mousse cake will not be easy to release? Are you still worried that the shape of the cake will collapse after demoulding? Then put a side around the cake ~
Recipe Recommendations
- low powder 60 grams
- fine sugar 40 grams
- eggs of 2
- warm water 100 grams
- coconut appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Weibian Yellow Peach Mousse Cake
1
Separate the egg whites and yolks.
2
Add 20 grams of fine sugar to egg yolk.
3
Beat until the color turns white and the volume expands.
4
Add 20 grams of fine sugar to egg white and beat until wet and frothy.
5
Add a little egg white to the egg yolk paste.
6
Use a manual egg beater to mix well in a circle.
7
Add 1/2 of the egg white to the egg yolk paste, and stir well with a spatula.
8
Pour the egg yolk paste into the remaining 1/2 egg white.
9
Stir evenly into egg paste.
10
Sift in the low flour in portions and stir until the batter is completely uniform.
11
Put the batter into a decoration bag and squeeze out the edge on a baking sheet lined with oil paper.
12
Bake at 180 degrees for 12 minutes.
13
Cut the grilled edge neatly with a knife on one side and place it in a 6-inch round mold.
14
Then make the cake interlayer and use the remaining batter to squeeze out two round cake slices of the appropriate size.
15
Take a piece and place it on the bottom of the round mold.
16
Dissolve mousse premix powder in warm water.
17
Add jam and mix well.
18
Add the light cream beaten to 60% and mix well to form a mousse paste.
19
Pour half of the mousse paste into a round mold.
20
Add another round cake slice.
21
Pour in the remaining mousse paste and shake gently to smooth the surface.
22
Garnish with favorite pulp and refrigerate overnight.