The cherry blossom is a symbol of love and hope, representing graceful, simple, pure love.Although the cherry blossoms are not as beautiful as the peonies of the national color, the cherry blossoms also have the beauty of the national color, there is such a touching beauty, an unforgettable beauty.I've always loved the bright pink dreams of the cherry blossoms, the magnificence that fades after a brief period of splendor.Today's cherry blossom mousse cake is not just delicious on the tip of the tongue, it's more visually striking, and the moment I see the finished product, I just want to use the word beauty to describe it.This dessert, whether it's for a loved one or a close friend, is a gift that will surprise you, and you should try it!

WHAT YOU NEED

Ingredients

Half a tablespoon of rum
200 grams of milk
Fish film 3
80 grams (white and transparent)
Two eggs.
50 grams of milk
Salted cherry blossoms 11 to 13
300 grams of cream
60 grams of sugar
20 grams of fish oil powder
400 grams of warm water
8 square sponge cake 1 piece

How TO MADE The cherry blossom cake

Steps 1 to 4

1. According to the menu, prepare all the raw materials.

2. Put the salted cherry blossoms in the fridge and boil them for backup.

3. Separate two egg yolks with an egg yolk separator.

4. Two egg yolks are placed in 200 grams of milk, stirred by hand in an egg beater, then cooked into egg milk on a low flame, cooled to 25 degrees for backup.

Steps 5 to 8

5. The gelatin is softened with cold water and then placed in 50 grams of milk to dissolve into a fish gel.

6. After the egg milk has cooled, add the melted fish gel and add one-half tablespoon of white rum to stir evenly.

7. Sugar is added to the light cream until it reaches 70%, resulting in a clearly visible texture.

8. The light cream is mixed evenly with the liquid mixed in step 5 and made into a mousse paste for use.

Steps 9 to 12

9. The previously baked sponge cake is divided into two pieces, one of which is the same size as the mold and is laid on top of the mold; the other half is cut into a circle of cake slices that are smaller than the mold.

10. Pour half of the mousse into the cake mould.

11. Then lay another piece of cake.

12. The remaining mousse paste is slowly poured into the mold, flattened, placed in the refrigerator and refrigerated.

Steps 13 to 16

13. Next, make the mirror surface.

14. The fish glue powder is placed in warm water and then heated until the fish glue powder is completely melted.

15. Add a little bit of clear fruit paste to the fish glue solution, add a little bit of stirring, and stir until the two are completely mixed evenly.

16. Remove the chilled mousse, pour a small amount of mirror liquid on the surface of the mousse, put it back in the refrigerator and continue chilling for 30 minutes.

Steps 17 to 20

17. Take out the refrigerated mousse, boil the cherry blossom and put it on the surface of the mousse in the pattern you like, pour it into the remaining liquid, repair the shape of the cherry blossom, put it in the refrigerator and refrigerate it overnight.

18. At first glance, it was amazing!

19. Effects after cutting.

20.

Handy cooking tips

　　1 tablespoon of salted cherry blossoms should be opened 1-2 hours in advance with cold boiled water; 2 tablespoons if there is no rum, you can replace it with brandy or coffee wine; 3 tablespoons of light cream should only be sent to 70% to get a clear texture; 4 tablespoons of this mousse can only be used with a sponge cake and not with a sponge cake; 5 tablespoons of mousse can be blown against the mold with a blower, then gently cut along the mold with a small knife, then gently push the mold upwards.If you have family help, it's easier for two people to work together to get out of the mold.The de-molding process must be patient, and if done too hastily, it may cause imperfections around and on top of the mousse.6 When baking, soak the knife in hot water and wipe off the moisture, after which you can cut a neat and beautiful cake.