Sponge cake, bake two 18cm round, three-piece egg-shaped sponge cake: separate the egg yolk egg white, pour the egg white into the egg bowl, and stir well with the egg beater. Add a large spoonful of sugar and stir until foaming. When foaming is about 5 minutes, add 1/3 of the remaining fine sugar and stir. When foaming to 8 minutes, add 1/3 amount of fine sugar and stir until all the fine sugar is added, and stir until fully foamed.
Gently stir the egg yolk and add 1/4 step 3 of the protein to the egg yolk and mix well.
Step 2 is returned to step 1 and stirred evenly with a squeegee in a cut manner. Add the sifted flour a little, and mix it with the squeegee from the bottom of the basin and mix well.
Put step 3 into the round mouth flower squid bag with a diameter of 1CM, spread the baking paper on the baking tray, squeeze the batter into a stick of 7CM, one tightly and fill the length of the whole baking tray, the same way Extrusion 3 spare. Two more 18 cm disc-shaped cake embryos were extruded.
Put in a preheated 210 degree oven and bake for 15 minutes. After being baked, cool it and remove the baking paper.
Cut the bottom of the strip cake to the side and cut it into a flat line. Place the strip cake along the inner wall of the mousse ring mold (the flat line is facing down). If the length of the strip is not enough, cut a piece from the other strip of cake embryo to fill the inner wall of the mousse circle and try not to stay. Gap.
Cut two round cake embryos into a size that can be inserted into the edge of the strip cake in the bottomless round mold. One of the pieces is made into the bottom, embedded in the baking mold, and pressed around with the fingers so that there is no gap with the band-shaped rim.
Make chocolate mousse: Melt the dark chocolate heat insulation, add the cream and egg yolk, and mix well.
The protein was administered in accordance with the method of making a sponge cake. Take a small amount of egg whites, add step 8, stir quickly, then pour back the egg whites, and mix gently.
Making Strawberry Charlotte Cake: Pour chocolate mousse into 1/2 of the Mousse mold, cover with another round cake embryo, and pour all the remaining chocolate mousse into the flat. Put in the refrigerator and freeze until solidified.
Making foaming cream: Add the sugar to the whipped cream, send it, add it to the daisy-shaped flower-mouthed flower bag, squeeze it on the surface of the solidified chocolate mousse, decorate the strawberry, and sift a small amount of powdered sugar on the surface.
Remove the round mousse mold and tie the ribbon around the cake to make it.