Make a cake with whipped cream

Light cream refers to animal cream that can be used to decorate flowers, and its fat content is generally 30%~36%. After being sent into a solid state, it is the cream dotted on the cake.

Method one

material

6-inch heart-shaped detachable mold +6-inch round wooden wire ring or 8-inch wooden wire ring plus two layers of cake slices. If it is a cake slice, add 1/3 mousse.

1, Qifeng cake bottom (6-inch heart-shaped and 6-inch round or 8-inch round): 5 egg whites, a little lemon juice and 30g sugar. 5 egg yolks, 90ml milk, 70ml corn oil, low-gluten flour 100g.

2. Mousse liquid (6-inch heart-shaped and 6-inch round or 8-inch round): 200ml of whipped cream, 30g of sugar, 200ml of yogurt, 80ml of mango sauce 180g, and 2 pieces of gelatin tablets (10g).

3, decoration: the right amount of fresh cream (about 200ml), sugar, mango diced.

working methods

1, the practice of separating eggs from Qifeng cakes. After the cake is cooled, it is demoulded and cut into pieces of about 3cm, one round and one heart.

2. Soak the gelatin tablets in cold water until they are soft, then squeeze out the water and put it in a milk bowl.

3. Put the milk bowl into exothermic water, and melt the gelatine with warm water for later use.

4, whipped cream and sugar until 6-7 distribution, the traces of whipped cream in the eggbeater will not disappear soon, and can barely flow.

5, yogurt and mango sauce mix well, pour in cold gelatin milk and mix well.

6. Pour in whipped cream and stir well to get mousse.

7. The heart-shaped movable bottom die is covered with a layer of tin foil, and a piece of cake is laid under it (the cake is smaller than the die, and the skin can be cut off), and the mousse solution is poured. Refrigerate for at least 4 hours.

8. When demoulding, put the mold on a tall and thin cup, then blow it around the mold with a back blower, and then the mold will naturally fall off.

9. Wrap a layer of tin foil around the round mousse circle and put it on the mousse pad, or at the bottom of the movable bottom cake mold, or on the flat plate. The whole operation is the same as above.

10, appropriate amount of diced mango. Stir the whipped cream and sugar together until the blender becomes sharp.

1 1. Take out the demoulded mousse, squeeze a circle of cream on the outer ring, squeeze a circle in the middle, and put diced mango at intervals. Add decorations as you like.

Method 2

material

Whole egg 100g, sugar 60g, low-gluten flour 60g, butter 10g 6 inch, mango slices.

Cheese paste material

Sponge cake slices, mascarpone cheese 250g, whipped cream 260g, 2 egg yolks, sugar 60g, and gelatin slices 2.5g..

Cheese paste mold

1 6 inch plum blossom Mu Si ring and 4 rectangular mousse cups.

working methods

1. Whole egg with sugar.

2. Heat preservation water is quickly whipped with electric egg beater.

3. The last slow beat 1 min (eliminating big bubbles).

Posthair status: Didi. Egg paste will leave marks on the surface and will not disappear immediately. The foam is very delicate.

4. Pour all the sieved flour into the basin and stir. The mixing method is cutting mixing, and the rubber scraper is scooped up from the bottom to mix in a large area.

5. After the melted butter is slightly cooled, pour it on the rubber scraper as a buffer and mix the butter and batter evenly.

6. Pour the mango into the batter, tap it on the table a few times to eliminate the big bubbles in the batter and send it to the oven.

7. Preheat the oven and fire the middle layer at 170 degrees for about 20 minutes.

Method 3

material

Green tea sponge cake slices, whipped cream 120ML, 5 grams of matcha powder, several slices of mango and 20 grams of fine sugar.

working methods

1. Press out the required cake slice as the bottom with a die.

2. After the whipped cream is taken out of the refrigerator, add sugar in batches, put it in ice water and beat until 6-7, then add green tea powder and beat well.

3. Add mango into whipped cream and stir well.

4. Pour the mousse stuffing into the mold, gently shake it to eliminate bubbles, and put it in the refrigerator for 4-5 hours.

5. Sprinkle green tea powder and sugar powder on the surface of solidified Mu Si cake.

6. Cover the mousse circle with a hot towel for a few minutes, and then demould it. Please refer to the golden sponge cake roll, reduce the low-gluten flour 10g, and add green tea powder 10g.

Method 4

material

Two cakes, three egg yolks, 25g sugar, milk 120g, three mangoes, 6g green tea powder, 7g rum, 250g whipped cream, 50g sugar and green tea mousse.

working methods

1. Heat and stir the cake slices until the sugar melts.

2. Stir the mango until it melts.

3. Add green tea powder and stir well. Add rum and stir well.

4. Separate the cream from the ice, add the white sugar to 60% to 70%, and then add it to 3 and stir well.

5. Spread cake slices (pre-baked cake blanks) on the bottom of the mold and add half of the prepared materials.

6. Spread the second layer of cake slices, then add the remaining ingredients and put them in the refrigerator until they are solidified.