Ingredients:
8-inch cocoa chiffon cake: 1; Light cream: 500g; Milk: 100g; English light cream cheese: 250g; Sugar: 130g; Gelatin sheets: 4; Cocoa powder: appropriate amount; Ladyfingers: appropriate amount.
Accessories:
Konjac chocolate: appropriate amount; Ribbon: 1.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.
Chequered Light Cream Cheese Mousse Cake Cooking Steps
Prepare an 8-inch cocoa chiffon cake,
Divide the cocoa chiffon cake into 3 layers
Fix the cake with toothpicks, use a knife to draw 4 circles, and set aside
Next is the preparation of the mousse filling. Put the cheese, sugar and milk in a container and stir into a paste over hot water. Soak the gelatin sheets in cold water until soft, melt them over hot water, and stir them evenly into the cheese paste.
Whip the light cream until it is 70% thick,
Add the cheese paste and mix well
Take an 8-inch removable bottom cake mold, place 3 cake slices in the bottom layer, and fill the blank space with the cheese paste squeezed from the decorating bag. Then place two slices of cake circles on top of the cheese paste circle, and use the cheese paste to fill it flat. Repeat this process to create 4 layers.
Spread the remaining cheese paste evenly on the surface of the cake and refrigerate for more than 4 hours.
Use a hair dryer to gently blow the edge of the cake mold to remove the mold
Spread the grid paper on the surface of the cake, and make sure it is tightly attached (mine is not very neat because I didn’t attach it tightly enough)
12. Sift cocoa powder over the surface of the grid paper. Take out the grid paper, and the chequered pattern will appear.
Make the ladyfingers, surround them with a circle, tie them with a ribbon, and the cake is done.
The cut effect is also good, and the chequered pattern inside is very clear.
