The idea for the design came from a particularly cute fruit toast that he had happily seen on the Internet for a few days and the popular but expensive Western Point mobile beauty in Japan
So I came up with such a cake. Haha, I have never seen it before.
I chose cocoa and pink because I thought they would go best together
Rum wine flavored egg yolk cream with a little red pigment will give a very beautiful tender pink color
Recommend it to give it to others, or share it with friends at a party. You don't have to cut it open for each person. Just dig it with a fork or spoon and eat it.
However, pay attention to fixing and keeping it cold when carrying it, otherwise it will be a tragedy.
In terms of molding, no special mold is needed
I use the square lock and lock at home as long as there is a square box for food at home ~
Simply put, it's a cocoa breeze cake slice with meringue frosting.
Cheese mousse with marmalade
rum and egg cream
It was very difficult to make. First of all, I had never tried such plasticity before. When filling mousse for refrigeration, be careful if it would fail in the shape and not sleep well all night.
This time I used cream cream. I planned to make rum flavor to relieve boredom. I used almonds as rum for the first time.
The pot of cream is ruined and it smells like paint.
Later, after mounting it, I put it in the refrigerator and accidentally got hit by an egg and had to start over...
So it would have been cuter if I hadn't made so many mistakes.
I tasted the mid-sweet citrus cheese, cocoa breeze cake slices, and intoxicating rum cream, which is very compatible
My friend was very unkind and said that it should not have existed in the world for too long
The Cube Mousse
Recipe Recommendations
- low powder 15g
- butter 15g
- egg white 15g
- cocoa powder 20g
- water 4 tablespoons
- protein of 4
- fine sugar 40g
- cream cheese 200g
- light cream 200ml
- salt handful
- vanilla extract 1/4 spoon
- lemon juice 24g
- sweetening
- baking
- a day
- ordinary
Steps for The Cube Mousse
1
Preparation: A piece of hard cardboard with a certain thickness. I happened to use a disposable coaster, which is relatively sanitary and hollow out the required shape. The size is slightly smaller on one side of the mold used.
2
Mix 15g softened butter +15 g pink frosting well.
3
Mix to the state shown.
4
Sieve in 15g of low flour and mix well. The state will be dry
5
Add the beaten egg white in several times, mix thoroughly every time, and then add the next time. The final state will be moist and smooth.
6
Fill 5 with 1 hollowed paper film evenly on the oilpaper that has been treated with anti-stick treatment, and brush the surface flat to the same thickness as the paper. Put it in the refrigerator until it solidifies
7
Cocoa Chifeng cake slices are preheated at 200 degrees in the oven. Preparations: Mix 20g cocoa powder and 40ml hot water to form cocoa slurry. 4 egg yolks +40g fine sugar until the color is whiter and the volume increases. Add cocoa slurry.
8
After mixing well, sieve in 60g of low powder and mix to the state shown in the picture
9
Add 40g of sugar to 4 proteins in portions and beat until wet and foamed
10
Take a little egg white to 2, mix well, add all the egg white and mix well
11
Remove the solidified meringue, pour in the Qi Feng paste, brush it flat, and shake it twice hard to create bubbles
12
Immediately put into the preheated oven at 200 degrees for 8 minutes
13
Preparation of mousse: Add 5g of gelatine powder to 40ml of cold water and stir evenly. Remove the baked cake slices, cool them, remove the irregular thickness of the corners, stick them on the floor of the mold with anti-stick treatment and 4 weeks to make mousse. part
14
soften 200g cream cheese, add 60g sugar and beat until smooth and smooth
15
Add lemon juice, vanilla extract, salt, and citrus jam and continue to beat until uniform and smooth. Microwave gelatine solution at 500W for 30 seconds to get gelatine solution. Add 2 and stir well
16
Beat 200ml of light cream until low and the lines do not disappear (state before wet foaming)
17
Pour 4 into 3, stir well with a rubber spatula to get the smooth mousse filling as shown
18
Quickly fill 5 molds with cake slices, exactly 4 molds, smooth the top, refrigerate for a night, and use a chocolate pen to draw a pattern. Rum-flavored egg yolk cream is mounted on the attached part, and the top is decorated according to your preferences.The Cube Mousse Make Tips
1. These quantities are enough to make two 6-inch mousse cake rolls. Although these four items look small, the mousse portion is equivalent to a 6-inch round mousse, so the filling is very generous.
2. I paid special attention to the non-stick treatment when baking the cake sheets. Parchment paper works very well, and I also sprayed some non-stick oil from the Netherlands. It doesn't affect the cake itself and is very effective, which is also needed for making cake rolls.
3. There aren't many fruits suitable for cake decoration in the summer right now, so I didn't use any. Sprinkling cocoa powder unevenly on the top looks very nice, but it is best to do it right before gifting or serving, otherwise, it will easily get damp from refrigeration. The same principle applies to using Pocky and Kraft crackers.