The French centennial pastry shop Ladurée is known worldwide for its macarons. Ladurée's recipe is the most gorgeous textbook I've ever received, and this cake is a combination of two of the cake's recipes and self-adjusted. The finished product is good, if you want to make a special birthday cake. For special people, try it.
Make a 6-inch sponge or hurricane cake according to your favorite recipe. I use a Japanese-style sponge square that is not easy to defoam. The process here is slightly.
The sponge cake was cut into 2 pieces of 1 to 2 cm, and one of them was repaired with a knife. Wash the strawberries and remove the leaves. Cut in half.
The gelatin is soaked in a small bowl of water.
Place a large mixing bowl in the refrigerator. Take another pot, add egg yolk, sugar, use the egg beater to lighten the color, add a happy jam mix.
Pour the milk into the pot and boil it. Pour one-third of the hot milk into the egg yolk mixture (for temperature adjustment), stir well with the egg beater, and then pour all the mixed egg yolk liquid into the pot. Heat it on low heat and use it while heating. Stir the wooden spoon until the milk mayonnaise thickens (the spoon sauce will not drip immediately). Note that the sauce must not be boiled and the upper temperature limit is 85 degrees.
Once the egg white sauce reaches the desired concentration, immediately leave the fire, add the drained gelatin tablets, pour into a large mixing bowl and keep stirring for five minutes to keep it smooth and let cool at room temperature.
Remove the chilled mixing bowl and pour in the whipped cream and send it to the nine distribution. After cooling, the pistachio mixture is smoothed with an egg beater, then added with cherry brandy, gently brushed with a spatula, added with a whipped cream, and mixed into a pistachio mousse.
A 6-inch mold pad is a large sponge cake, and the half-cut strawberry is slightly tilted around the mold.
Put the pistachio mousse sauce in a squid bag and squeeze it on the cake piece, paying attention to filling the gap between the strawberries.
After squeezing a layer of mousse, spread some strawberries in the middle.
Then squeeze in the right amount of mousse and cover the small piece of cake. Then pour the remaining mousse into it.
After four hours of refrigerating, demould release and make some decorations on the surface. When I was doing it, the mousse paste was too thick and the surface was not flat. So I used a recipe for the snowy moon cake (see my other recipe) to make a leather cover on the surface (the result is very good, it is not illegal), of course The fondant is even better.
In the bottom of the circle surrounded by coconut silk decoration, not around is also possible ~
1, strawberry is best to choose a smaller one, it will be more suitable for the mold, the strawberry will be more vertical. 2, the cream can be up to eight or nine points, otherwise it will be too thick after mixing.