From Hiroko Kumagai's "Cute Colorful French Cake", reduced sugar, the whole berry flavor is rich, slightly sour, pistachio powder directly with pistachio kernels and some low powder mixed and broken, the recipe is 10 (wide) * 27 (long) * 5cm (height) rectangular mousse circle one, can be cut into 9 parts by 3cm wide
By Little Meow Fox
<h2>Royalties</h2>
Pistachio split egg sponge cake
2 proteins
Granulated sugar 45 g
2 egg yolks
Low flour 45 g
Pistachio powder 18 g
Strawberry mousse
Strawberry fruit 144 g
Sugar 30 g
Lemon juice 9 g
Gelidine 5.4 g
Cream (8 dispenses) 90 g
Sugar liquor solution
Cherry brandy 18 g
Water 27 g
Berry jelly
Strawberry mushroom 72 g
Raspberry fruit 54 g
Granulated sugar 15 g
Gillidine 3.6 g
Yogurt Lemon Mousse
Sugar-free yogurt 90 g
Sugar 20 g
Lemon peel 0.5 pcs
Cream (8 dispenses) 108 g
Diced strawberries and frozen raspberries 90 g
ornament
Red mirror pectin to taste
Strawberries, red currants, pistachios to taste
<h2>Practice steps</h2>
1, pistachio kernels and part of the low powder mixed flour (if there is pistachio powder, skip this step)
2. Mix pistachio powder with low powder
3: Whisk the egg whites and granulated sugar to neutral foaming, add the egg yolks and continue to beat until stirred well
4: Sift in a mixture of pistachio powder and low powder, pour the part that does not go through the sieve directly, and mix well
5: Pour into a baking sheet, spread into a rectangle of 26 * 34cm, 190 ° C for 9 minutes, take it out immediately after baking, cover the surface with a layer of oil paper, and cut into two pieces according to the size of the mousse mold after cooling
6: Strawberry mousse: Gelatin flakes soaked in ice water to make it soft and set aside. Strawberry fruit mushrooms, granulated sugar, lemon juice mixed, heated in water or microwave to about 40 ° C, add soft gelatin slices to mix well, cool and mix with 8 dispenses of cream. Wrap plastic wrap at the bottom of the mousse ring, pour in the strawberry mousse and refrigerate until solidified
7, berry jelly: gelatin slices with ice water to soak soft and set aside. Mix the fruit mushrooms and granulated sugar, heat in water or microwave to about 40 ° C, add the soft gelatin and mix well. After cooling, pour into the upper layer of the solidified strawberry mousse, take a sponge cake slice and brush the sugar liquor solution, cover the jelly layer, and refrigerate until the jelly layer solidifies
8, yogurt lemon mousse: gelatin tablets with ice water soaked soft and set aside. Mix the yogurt and sugar well, heat in water or microwave to about 40 degrees Celsius, add the soft gelatin and mix well, cool and mix with 8 dispenses of cream. Stir in the diced berries, pour into the sponge cake layer of the previous step, brush another sponge cake with sugar and wine liquid, flip over the Ugmus and refrigerate until the Ugmus layer solidifies.
9: Refrigerate overnight, remove, flip and release, coat the surface with red mirror pectin, decorate with strawberries, red currants and pistachio kernels
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