How to make pumpkin mousse cake

Of course, healthy and delicious food is inseparable from superb cooking skills. Today, the editor will introduce to you a method of making pumpkin mousse cake. Through learning, I think everyone can improve their cooking skills and at the same time eat nutritious and delicious food. Come and have a look!

1. Mousse liquid materials

2.8-inch chiffon cake ingredients

3. Separate the egg yolks and egg whites, and beat the egg whites in three times, adding 20g of sugar each time. Stop beating until the egg whites can be pulled into curved corners. Then put the whipped egg whites in the refrigerator for later use. Then add 30g of sugar to the egg yolk and beat it gently with a whisk.

4. Add 40g olive oil and 40g milk to the beaten egg yolk and mix well. Add sifted flour to egg yolk mixture and fold with a rubber spatula. Pour 1/3 of the whipped egg whites into the egg yolk paste, use a rubber spatula to gently stir the egg whites and egg yolk paste evenly, then pour all the egg yolk paste into the bowl containing the egg whites and stir evenly. Pour the mixed cake batter into the mold, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside

5. Put it in the preheated oven, top and bottom heat, 170℃, about 45~50 minutes

6. Take out the baked cake and immediately turn it upside down to cool, then remove it from the mold and cut a piece for later use.

7. Peel and steam the pumpkin

8. Put it into the food processor and make pumpkin puree

9. Add appropriate amount of sugar and 100g milk and mix well

10. Soak the gelatin sheets in 50g of milk and heat it in water to make a solution. Pour it into the pumpkin puree and mix well.

11.Put the cake slices into the bottom mold

12. Pour the pumpkin puree into the cake pan and refrigerate for a few hours.

13. Heat QQ sugar with water until it melts

14. Pour the QQ sugar solution on the frozen pumpkin mousse surface, then put it in the refrigerator until it is frozen and demoulded.

15. When demoulding, blow around the mold with a hair dryer first, which will make it smoother

16. Cutting mousse has always been my weakness. This time I scalded the knife with boiling water before cutting, and it was much smoother.

17. Baking can warm your heart and tame your temperament. Since I fell in love with baking, I rarely lose my temper.

I am very happy to share with you today’s pumpkin mousse cake. You may as well try it. It will definitely be a rewarding experience.