Materials: 130 g black currant jam, 220g light cream, 50g milk, 2 pieces of gilding, 50g sugar
The practice of black currant Mousse Cake
1. Prepare two cakes smaller than mousse circle, one of which is placed in mousse circle;
2. The Geely diced tablets are soft in cold water;
3. Add sugar to milk and heat to dissolve sugar, add gelatine flake to stir evenly;
4. Stir in black currant jam and sift;
5. Cream to six distribution;
6. Mix with black currant paste evenly;
7. Take half of mousse paste and pour it into mousse circle;
8. Put a piece of cake on top of the cake, and pour in the remaining mousse paste;
9. Refrigerate refrigerator for more than four hours, blow off film with the surrounding of electric blower;
10. Sprinkle some sugar powder on the table, roll the sugar paste into flakes, press out the flower with pressing mould;
11. Place sponge pad on, carry out small flower shaping;
12. Put it on the cake and decorate it.
