This is the birthday cake I made for my daughter last week, and it's the sixth birthday cake I've made for my family.I've been in contact with baking for almost two years, it's baking that has made me fall in love with food and I've also gotten to know this big family of cuisine, thank you for all the support and affirmation you've given me in these two years, you've always encouraged me, you've made me more and more determined and more and more fond of food.I remember the excitement of the first time I made a cookie, the excitement of the first time I made a cake, the excitement of the first time I made a cake, the excitement of the first time I made a cake, the excitement of the first time I made a cake, the excitement of the first time I made a cake, the excitement of the first time I made a cake, the excitement of the first time I made a cake, the excitement of the first time I made a cake......All this is a drop of happiness, a memory worth cherishing, along the way of baking, a little bit of progress brings me more joy and harvest, more and more I like to make a little heart at home, I like the smell of baking in the house, warm and sweet, I also hope that homemade snacks in addition to delicious and healthy, can make the family eat out of each other's care and deep love.

WHAT YOU NEED

Ingredients

Two eggs.
30 grams of fine sugar
48 grams of low-fat flour
8 grams of cocoa powder
14 grams of melted butter
110 grams of frozen raspberries
One piece of gelatin
One teaspoon of rum
120 grams of cream
30 grams of milk
80 grams of chocolate
60 grams of unsalted butter

How TO MADE Chocolate raspberry mousse

Steps 1 to 4

1. Preparation of the cake: 2 eggs, 60 g of refined sugar, 48 g of low-fat flour, 12 g of cocoa powder, 14 g of melted butter

2. Two eggs and 60 grams of sugar in a bowl.

3. After mixing evenly, 38 degrees of hot water is sent to the state shown in the figure by an electric egg breaker.

4. A mixture of low-fat flour and cocoa powder is evenly sifted into the mixture.

Steps 5 to 8

5. After stirring with a rubber scraper until dry, pour the warm melted butter on the scraper and continue stirring evenly with the scraper.

6. The mixed dough is poured into a tin-lined oven, slightly flattened, then placed in the middle layer of a preheated oven at 160 degrees, baked for 15 minutes.

7. Preparation of raspberry mousse: 110 g of frozen raspberries, 40 g of refined sugar, 1 slice of gelatin, 1 teaspoon of rum, 100 g of soft cream, soften the gelatin with ice water.

8. Frozen raspberries are mixed with sugar in a blender to make a delicate paste.

Steps 9 to 12

9. The baked cake slices are torn from the tin paper to the same size as the mold, placed in the mold, and wrapped in tin paper at the bottom.

10. Heat one-third of the raspberry paste with waterproofing, then add a soft gelatin slice with ice water bubble and stir evenly.

11. After stirring, the raspberry paste is poured back with the rest of the mixture.

12. Add a spoonful of rum and stir.

Steps 13 to 16

13. After adding the cream to the raspberry paste, add it to the raspberry paste.

14. Stir evenly.

15. The raspberry paste is poured into a mold with cake slices, placed in the refrigerator and refrigerated for 2-3 hours to solidify.

16. Preparation of the chocolate mousse: 45 g of light cream, 30 g of milk, 8 g of cocoa powder, 80 g of chocolate, 60 g of unsalted butter, 120 g of light cream, 30 g of fine sugar, 1 slice of gelatin

Steps 17 to 20

17. Milk and cream are boiled over a small fire.

18. Add cocoa powder to stir evenly.

19. Put it back to boil on a low flame, then add a small amount of chocolate and stir until it is evenly mixed.

20. Add softened butter and stir evenly to cool.

Steps 21 to 24

21. Light cream reaches six hairs.

22. Mix the light cream and chocolate solution evenly with a razor blade.

23. It is poured into a solidified raspberry mousse cake.

24. It can be removed from the mold and decorated in any way you like by applying it and continuing to refrigerate it for 2-3 hours.

25.

Handy cooking tips

　　1. When using tin foil, contact the food with a light surface.When removing the film from the mousse cake, blow 2-3 rounds around the mold with a water blower, do not blow too long, gently pick up the mold and feel the cake sliding slowly, the cake will fade if blown for a long time.3. When cutting the cake, the knife is soaked in hot water to dry and cut, the cut will be smooth.4. Decorate as you like.