Double Berry Mousse Cake

Taste: Sweet; Technique: Baked; Time: One hour; Difficulty: Moderate.

Steps to Make Double Berry Mousse Cake

Add 50g granulated sugar to the eggs

Use an electric egg beater to beat until the egg mixture is fluffy and can maintain obvious patterns

Sift in low-gluten flour and cocoa powder and stir until there is no dry powder

Add oil and mix it completely with the batter

Pour into the mold, shake it vigorously a few times to remove the bubbles, preheat the oven to 160 degrees, and bake for 20 minutes

Let it cool and remove from the mold

Soak the gelatin sheets in cold water and set aside

Beat the whipping cream until it reaches 6 points, take half of it and mix it with raspberry jam until it is evenly mixed

Melt the softened gelatin sheets in a water bath and pour them into the whipped cream mixed with raspberry jam, stirring evenly

Fill the cocoa cake with raspberry mousse, spread it flat, and put it in the refrigerator to cool

Add 30g granulated sugar to the remaining whipped cream and beat until the cream maintains patterns. Take out the chilled mousse cake, squeeze a little whipped cream on the bottom of the strawberry to fix it on the mousse cake, and then evenly squeeze whipped cream around the edge