The last strawberry season - cream mousse cake

　　Catch the tail of strawberry season and make a refreshing little cake

WHAT YOU NEED

Ingredients

One six-inch sponge cake
Light cream 1 (muscle) 50 grams
One piece of gelatin
Light cream 2 (musk) 200 grams
20 grams of refined sugar (mousse)
5 of strawberries
20 grams of alcoholic beverages
200 grams of cream
One drop of pink.
15 grams of fine sugar
50 grams of cream

How TO MADE The last strawberry season - cream mousse cake

Steps 1 to 4

1. Use a four-inch cylinder to press the traces on a six-inch sponge cake, then cut the traces with a knife, dig out a small cylinder, cut a piece of the small cylinder and put it at the bottom of the cake, as shown in the picture.

2. To make mousse: cut the strawberries into small pieces and soften them in cold water, put the cream 1 in the pot to boil, then put the softened gelatin in it, stir evenly until the cream is at room temperature, add 2 grams of sugar to seven servings, add the cooled cream 1 and after mixing evenly, add the strawberry powder and stir again.

3. Brush all the inside and outside of the cake with alcohol and sugar.

4. Put it in the fridge for two hours.

Steps 5 to 8

5. After the mousse has solidified, add the light cream to the surface, add the fine sugar and the pigment to make eight servings.

6. Coat the whole cake evenly

7. Put 50 grams of cream in a bag, squeeze it around the cake a few times, let it flow naturally, and refrigerate it for about half an hour.

8. Take out the frozen cake and decorate it with strawberry cherries.