Baking: the middle layer of the oven, up and down 190 degrees, about 10 minutes
Crisp sponge cake: 1 egg, 10 grams of fine sugar (added in egg yolk), 15 grams of fine sugar (added in protein), 35 grams of low-gluten flour. Strawberry cheese mousse stuffing: 70 grams of fresh strawberries, 100 grams of cream cheese, 1.5 tablets of gelatine (5 grams / piece), 110ML of animal light cream, 1 tablespoon of lemon juice (15ML), 1 tablespoon of milk or cold water ( 15ML), 60 grams of fine sugar. Make a cake batter according to the method of making finger biscuits. Put the batter in a crepe bag or a fresh-keeping bag and squeeze two round batters on the baking tray that are slightly smaller than the 6-inch cake mold. Put in the middle layer of the preheated 190 degree oven, bake it up and down for about 10 minutes, until the surface is slightly golden yellow, and cool it out.
Gelatine tablets are soaked in cold water
Wash the fresh strawberries, put them in a large bowl, mash them into a sauce with a rolling pin (or break them with a food processor)
Pour in fine sugar, lemon juice, milk or cold water and mix well
Add gelatinized soft-dried gelatin tablets
Heat the strawberry jam mixture in water and stir until the sugar and gelatin tablets are completely dissolved. Remove from water and cool to room temperature
After the cream cheese is softened at room temperature (or heated to a soft water), use a whisk to make it smooth and free of particles.
Add the strawberry jam mixture prepared in step 6 while mixing until it is completely mixed. Become strawberry cheese paste
Put the strawberry cheese paste in the refrigerator for a while, so that the strawberry cheese paste becomes thicker and then used.
Animal whipping cream hits 60% with an egg beater. When you hit the surface, you can see the texture.
Pour the animal whipped cream into the strawberry cheese paste and mix well with a squeegee. The strawberry cheese mousse filling is ready.
Spread a crisp sponge cake on the bottom of a 6-inch cake mold
Pour half of the mousse stuffing and spread another crunchy sponge cake
Pour in the remaining half of the mousse stuffing and smooth. Put it in the refrigerator for more than 5 hours or overnight until the mousse filling is completely solidified. A layer of strawberry-flavored pectin can then be applied to the mousse surface as a decoration. When demoulding, use a hair dryer to blow around the cake mold, or use a hot towel to rub around the cake mold to easily release the mold.
1. The crispy sponge cake used in this mousse is actually baked after the batter of the finger biscuit is squeezed into a disc shape. You can also bake a round 6-inch sponge cake and cut out two slices instead. However, because roasting round cakes take a long time, and a mousse can't use so many cakes, it is undoubtedly the most convenient way to make mousse at home and make two crispy sponge cakes. 2, after the strawberry cheese paste is prepared, put it in the refrigerator for a while, when the cheese paste and the whipped cream have a close consistency, they are easy to mix evenly. 3, mirror pectin is a commonly used material on the surface of mousse, can be bought in the baking materials store. If not, the jelly (any edible jelly bought in the supermarket) can be heated to a liquid state by water, and then brushed on the surface of the mousse as soon as possible with a brush. After re-solidification, it can have the same effect as the mirror pectin. 4. When you are cutting mousse, put the knife on the fire first, or use the hair dryer to blow the heat and cut it, it will be cut very neatly. Every time you cut a knife, you must wipe the knife clean and reheat it, so you can cut out a beautiful mousse cake.