Four Seasons Mousse Quartet
Ingredients
- Four-color cake base
- Egg yolk 2 pieces
- White sugar 10 grams
- Oil 20g
- Milk 20
- Low gluten flour 40g
- Protein 2
- White sugar 30g
- Strawberry jam 2 spoons
- Matcha powder 1g
- Cocoa powder 2 grams
- Chocolate mousse
- White chocolate 15g
- Milk Chocolate 15g
- Dark Chocolate 15g
- Whip cream (amount for three layers) 36 grams
- Gelatin (three layers of dosage) 3 grams
- Whip cream (three layers) 60g
- Vanilla essence (for white chocolate layer) A few drops
- Cocoa powder (for decoration) A little
- Nuts chopped (for decoration) A little
- Matcha Mousse
- Yoghurt 100g
- Whip cream 40g
- Powdered sugar 10g
- Gelatin 4 grams
- Lemon juice 2 grams
- Matcha powder 1g
- Matcha powder (for decoration) A little
- Yoghurt 50g
- Mango Mousse
- Whip cream 20g
- Powdered sugar 10g
- Gelatin
- Lemon juice 2 grams
- Mango puree 40g
- Gelatin (mirror layer) 5 grams
- Cold boiled water (mirror layer) 50 grams
- Mango puree 30g
- Strawberry Mousse
- Yoghurt 100g
- Whip cream 40g
- Powdered sugar 10g
- Gelatin 5g
- Lemon juice 2 grams
- Strawberry Jam 50g
- White chocolate A little
- Strawberries (for decoration) Several
Steps
1. Ingredients family portrait, this is also the cake that uses the most ingredients in history (●—●)
2. Conventional chiffon cake ingredients
3. Separate the egg yolks and egg whites, and keep the egg whites aside in the refrigerator for later use
4. Add sugar, oil, milk, and flour to the egg yolks in sequence. Stir evenly each time before adding another one
5. Divide into four equal parts
6. Use a food processor to beat strawberries into fine jam
7. Add a little water to matcha powder and dissolve
8. Add matcha liquid, strawberry jam, and cocoa powder to three of the four equally divided egg yolk pastes
9. Then stir evenly
10. When beating egg whites, add sugar in three batches until it is wet enough
11. Divide the egg white into four equal parts, then add a spoonful of egg white to each portion of egg yolk paste
12. Stir quickly and evenly
13. Then pour back the egg whites, mix evenly, and pour it into a baking tray lined with greaseproof paper
14. Bake in the middle rack of the oven at 180℃ for 20 minutes
15. After baking, quickly spread it on another piece of oil paper, and tear off the oil paper on the bottom to cool
16. Use the mold to press out the required cake slices
17. Wrap the bottom of the mousse circle with plastic wrap
18. After weighing the gelatine, add enough cold water to soak
19. The following is how to make chocolate mousse
21. After the chocolate is half melted, remove it from the water and use the residual heat to melt it, and then stir quickly evenly
22. Soak 1.5 grams of gelatine, drain and heat over water until melted, add chocolate sauce and stir evenly
23. Weigh a certain amount of whipping cream
24. Whisk the light cream until it reaches 60%. The pattern will not disappear immediately after it appears
25. Weigh 20 grams of whipped cream and add it to the chocolate sauce, then stir quickly evenly
26. Pour into the mousse ring covered with chocolate cake base, then place it in the refrigerator for 30 minutes
27. Next is the milk chocolate layer, the same method as above
28. Also put it in the refrigerator for 30 minutes
29. The last step is the white chocolate layer. The method is the same as above. Because the taste of white chocolate is relatively thin, you can choose to add a few drops of vanilla extract or rum. If you don’t have it, it doesn’t matter.
30. Then refrigerate for 4 hours or overnight
31. Ingredients used in matcha mousse
32. Slice mango into thin slices
33. Take a few mango slices and roll them into roses, then put them in the refrigerator
34. Chop 50 grams of mango and filter through a mesh sieve
35. If you have a food processor, the effect will be better
36. Because the yogurt is made by myself, it is relatively thick, so I use egg beaters to stir it until it is smooth
37. Add light cream to powdered sugar and beat until 60%. The pattern will not disappear immediately after it appears
38. Mix the yogurt and whipped cream, then add the gelatin melted in water, and stir quickly
39. Pour the stirred mousse liquid into the mango sauce
40. Stir quickly and evenly, and the taste will be more delicate after filtering with a filter
41. Pour the mango mousse liquid into the mousse circle covered with the original color cake base
42. Ingredients used in matcha mousse
43. Make the mousse liquid as above, but leave half of it and add matcha liquid to the other half
44. Make sure to stir a few times
45. Pour the matcha mousse liquid into the mousse circle covered with matcha cake base and place it in the refrigerator for 30 minutes
46. Ingredients used in strawberry mousse
47. Remove the stems from the strawberries and cut them in half
48. Spread evenly on the mousse circle
49. Make the mousse as above, add strawberry jam
50. It is also recommended to filter it before use, then pour it into a mousse circle with strawberry cake base, and put it in the refrigerator for 4 hours or overnight
51. Pay attention to the timing. Make the dark chocolate layer mousse first, and then make the milk chocolate layer mousse, mango mousse, matcha red mousse, and strawberry during the refrigeration process. Mousse paste
52. During the refrigeration time of the mousse paste, process the material for the mango mirror layer, soak the gelatin until soft, drain, add cold boiled water, and melt in water
53. Add 30 grams of mango jam to the gelatin liquid
54. Make sure the surface of the mango mousse paste is firm enough and then add the mango roll
55. Remember to filter it several times with a filter before pouring in the mango mirror glue
56. When pouring, first fill the surroundings of the mango roll, and then pour the mirror liquid into the mango roll
57. Add the remaining half of the original mousse liquid to the matcha mousse. At this point, the mousse body is completed
58. For the decoration part, melt the white chocolate and pour it on the oil paper, and then use a spoon to scratch it
59. Use a hot towel to apply heat to easily remove the mold. Sprinkle matcha powder or cocoa powder on matcha mousse and chocolate mousse before removing from the mold.
60. The mostThe finished product is as shown in the picture
Tips
- 1. Matcha powder needs to be dissolved with some water before use. It is easy to cause pimples if used directly
- 2. After the cake embryo is baked, it must be completely cooled before using the mold to press it, otherwise it will shrink due to thermal expansion and contraction
- 3. Because we are using a cake embryo, the mousse circle must be wrapped in plastic wrap. If it is a biscuit base, it can be omitted
- 4. Because the jam is added to the strawberry mousse layer and mango mousse layer, the amount of gelatine should be slightly increased, otherwise it will be very soft.
- 5. The amount of powdered sugar in mango mousse and strawberry mousse should be reduced or increased according to the sweetness of the fruit
- 6. The surface of the mango mousse layer must be refrigerated and firm before placing the mango rolls, otherwise it will sink
- 7. Sprinkle cocoa powder and matcha powder when eating. If you put it in the refrigerator after being sprinkled, it will absorb moisture and clump li>
- 8. The chopped nuts in the chocolate mousse are not necessary, but if you add morewords will make the taste richer
