Prepare the tools you need to make, such as mousse rings, piping bags, scrapers, brushes, etc.; and make the required raw materials (see the material table above).
Make an Italian finger cake: Take a portion of the sugar into the egg yolk and mix well; then add another part of the sugar to the protein, send it to the cloud and add it to the egg yolk; sieve into the flour and mix; add to the squeeze bag and squeeze into Strip; oven 160 ° C, 15 minutes.
Sugar: Add mineral water and fine sugar to the pot and cook over medium heat until 118 °C.
Egg yolk solution: The egg yolk is broken up. Pour the syrup from step 3 into the egg yolk. The chef will send it to the room for thorough cooling. Add the melted gelatin tablets (to dry the water, and the microwave oven melts into liquid for 30 seconds).
Mascarpone cheese: Mascarpone cheese melted at room temperature, mix well with a silicone scraper; add the finished egg yolk solution in step 4 and mix well.
Make mousse: Wash the chef's machine, wipe off the water, add whipped cream and send it to the mousse at high speed; mix the mascarpone cheese from step 5 and mix well.
Making a coffee syrup: A cup of espresso (about 100 cc) is brewed in a coffee machine. After cooling, add coffee and liqueur to mix.
Making the bottom of the cake: Let the baked Italian finger cakes cool and then buckle out the shape you want. Each cake is prepared for 2--3 pieces, which are used as the bottom and the sandwich.
Assembling: Put a transparent mousse ring in the mousse mold (convenient to release the mold), first spread the bottom of the buckle on the bottom layer, apply a proper amount of coffee wine on the surface, and evenly fill in the mousse that is made well; --3 times.
Finish: After filling the top of the cake into the mousse, use a cream scraper to scrape along the edges of the mousse ring.
Decoration: Take a round flower head on the top of the cake and squeeze it onto the cream column as a decoration. Refrigerate the refrigerator for 1 - 2 hours and take out the mold release.
Top: The cocoa powder is evenly sieved on top of the cake and finished.
Let’s take a look at the finished products made by shy beauty students!
1. It is recommended to use Ailewei whipped cream or president whipped cream; 2. When egg separation, be careful not to leave the egg yolk in the protein, so as not to be able to send it; 3, the Italian finger cake is recommended to be extruded into strips for easy use; 4. When the syrup of step 4 is poured into the egg yolk, pay attention to the injection of the squeezing of the barrel. 5. When squeezing the cream column in step 11, the squid head should be perpendicular to the cake. If the temperature of the cream is too high, it is not easy to form. If it is refrigerated in the refrigerator, decorate it. 6. If the finished cake cannot be eaten in time, please store it in the refrigerator.