This mousse cake is very different from the strawberry one, it tastes cleaner, the cake is softer, you can try the mousse cake made in this recipe, it's very fluffy, soft, it's made entirely with eggs, it tastes very good, the soft mousse entrance is improvised, the taste is very tasty, it's worth a try after eating more sweet food,

WHAT YOU NEED

Ingredients

Two eggs.
25 g of white sugar
25 grams of milk
50 grams of blueberries
"100 grams of butter and cheese"
One and a half gelatin tablets
40 grams of low-fat flour
25 grams of sesame oil
40 grams of blueberry juice
Two tablespoons of lemon juice
90 grams of cream

How TO MADE Double layered blueberry mousse cake

Steps 1 to 4

1. Egg yolk and 10 grams of white sugar.

2. It's all about the color.

3. Add the sesame oil three times, mix evenly each time, and add the next time until the volume expands.

4. Add milk and stir evenly.

Steps 5 to 8

5. The low-fat flour is sifted with a sieve.

6. Mix evenly.

7. The eggs are stirred evenly, and the juice is pulled up into a continuous band, which is placed aside for use.

8. Start the protein, add the white sugar three times, start until the hard foam, (pulling up can be an upright pointed tip)

Steps 9 to 12

9. Pour 1/3 of the spoon into the egg yolk, stir evenly and then pour it into the protein, stir evenly again.

10. (Do not draw circles)

11. It's about 150 degrees and 45 minutes in a 6-inch mold.

12. Cut the cheese into small pieces, soften it, (to make it go faster, I cut it into small pieces, or heat it separately from the water),

Steps 13 to 16

13. Cut the gelatin into small pieces and put it in cold water to soften it (don't put it in hot or warm water, it will melt).

14. The cream is applied to the surface until a clear pattern appears and does not disappear.

15. Washed blueberries and blueberry juice are mixed together into a juice.

16. The soft foam gelatin is added to the blueberry juice and heated until the gelatin is completely melted.

Steps 17 to 20

17. The softened cream cheese is sent to a smooth, grain-free shape.

18. Pour the blueberry juice into the cream cheese and stir evenly.

19. Add the whipped cream to the blueberry juice and stir evenly.

20. Take a baked cake, cut it into thin slices, and put the bigger piece of cake at the bottom of the mold.

Steps 21 to 24

21. It's a little bit of mousse, and it's just a piece of cake.

22. In a slightly smaller piece of cake, the same thing is poured in.

23. If there's any mousse left, use some small molds to make some cute shapes, and put them in the fridge for more than three hours.

Handy cooking tips

　　The best part of the cake mold is that it's easy to remove, and the best part of the cake mold is that it's easy to remove, and the best part is that it's easy to remove.