Main Ingredients:
Low-gluten flour: 33g; White sugar: 33g; Corn oil: 20g; Milk: 20g; Eggs: 2.
Mousse Liquid:
White chocolate: 50g; Whipping cream: 100g; Milk: 50g; Gelatin sheets: 5g; White sugar: 10g.
Flavor: Milky; Technique: Baked; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making White Chocolate Flower Mousse
Prepare all ingredients for the cake base, separate egg whites and yolks into clean, oil-free bowls.
Add sugar to egg whites in three parts and beat until stiff peaks form.
Add corn oil and milk to egg yolks, sift in low-gluten flour and mix well.
Add egg white foam to egg yolk mixture in three parts and fold gently until well combined.
Pour into a mold.
Preheat the oven to 160 degrees Celsius for 10 minutes, then bake in the preheated oven at 140 degrees Celsius for 50 minutes on the middle rack with both top and bottom heat, immediately remove and invert.
Allow to cool and then remove from the mold by hand.
Divide into two layers.
Press the cake slices into flower shapes at the bottom of the flower-shaped mousse mold.
Soak the gelatin sheets in cold water.
Melt the white chocolate over a double boiler.
Pour in the milk and gelatin mixture over the double boiler and stir until completely melted.
Let it cool and set aside.
Whipping cream with sugar until slightly ribbony.
Pour in the chocolate milk mixture.
Mix well.
Line the flower mold with aluminum foil, place the cake slices at the bottom, pour in the chocolate mousse mixture, refrigerate for at least 5 hours to set.
Remove from the mold.
Enjoy!
The mousse cake with white chocolate tastes amazing.
