Main Ingredients:
Eggs: 5; Low-gluten flour: 80g; Cocoa powder: 5g; Corn oil: 40g; Fresh milk: 40g; Caster sugar: 25g; Cherry puree: 60g; Gelatin sheets: 2; Fresh cream: 200g.
Additional Ingredients:
Whole cherry fruit: as needed.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Cherry Mousse Cooking Steps
Chocolate chiffon cake method: Separate egg yolks from egg whites, sift flour and set aside.
Add 30g sugar to egg yolks, mix with a hand whisk, do not beat, then add corn oil and milk, stir well.
Sift in low-gluten flour, fold gently with a rubber spatula until just combined, do not overmix.
Add 60g sugar to egg whites, beat with an electric mixer until stiff peaks form, the peaks should hold their shape when the whisk is lifted.
Combine 1/3 of the egg whites with the chocolate egg yolk mixture.
Pour the mixed egg yolk mixture into the remaining egg whites, fold gently with a spatula until well combined.
Do not line the cake pan with parchment paper or foil, pour in the cake batter, tap twice to remove large air bubbles, bake in the oven at 175°C for 45 minutes.
Once baked, invert the cake onto a cooling rack, let it cool and then remove from the pan.
Cherry mousse method: Prepare main ingredients, cream, sugar, and cherry fruit jam. Process the cherry fruit jam in a food processor to make cherry puree.
Cook the processed cherry puree with caster sugar until the sugar dissolves.
Soak gelatin sheets in water until softened, then mix them into the dissolved cherry puree with sugar, followed by rum, stir well.
Whip fresh cream until it reaches a semi-flowing state.
Gradually fold the whipped cream into the cherry puree.
After each addition of cream, mix well, then add the next batch, until the cherry mousse filling is ready.
Mousse cake method: Take two cake slices, use a 6-inch square mousse mold to cut out shapes from the cake slices.
Place one cake slice in the mousse ring, transfer the mousse filling into a piping bag, cut a small opening at the top of the bag, and pipe a layer of mousse onto the cake slice.
Add whole cherry fruit.
Layer another cake slice on top.
Pour in the remaining mousse filling, smooth the top with a spatula, and freeze in the refrigerator for 3-4 hours.
Once the mousse cake is set, use a hairdryer to warm the mousse ring, then easily remove the cake from the mold.
Decorate the cake surface with large cherry fruit pieces.
