How to Make Mousse Cake

A 6-inch springform round pan.
Egg(s)Rice cake Ingredients:Yolk 1 yolk, 5g granulated sugar, 15ml salad oil Milk 25ml, 30g low flour, a little vanilla essence
Protein 2 egg whites, 15g granulated sugar Lemon Juice, a little salt
Mousse ingredients: fresh Cream 100ml milk, 100ml granulated sugar, 45g agar powder, 1 large spoon of rose water, 2 drops of red food coloring (not needed if not available)
Mousse Ingredients:Lemon juice 1 large spoon of granulated sugar, 8g agar powder



Cake preparation: A 6-inch springform round pan (only used for about two-thirds, about 1 cm thick. The rest was made into small paper cup cakes）
1. Mix yolk with 5g sugar until well combined, then add salad oil and milk, mix evenly.
2. Sift in low flour twice before adding it to the mixture, stir evenly, then add a little vanilla essence and mix again before setting aside.



3. In the protein, add lemon juice and a little salt, beat until frothy, then add 15g sugar and beat until soft peaks form (should have stiff peaks).
4. Take one-third of the whipped egg whites and fold into the yolk mixture gently; repeat with another third of the whipped egg whites before folding everything back in.
5.Preheat the oven to 150 degrees Celsius, bake for about 40 minutes on the middle rack. Allow to cool down then brush the cake surface with a mixture of rose water and half a tablespoon of rum; this will make the cake moist and soft.



Mousse preparation
Start by whipping cream to about 80%, then refrigerate.
2. Pour half of the milk into the agar powder, stir well. In a separate pot, heat the remaining milk and sugar over low heat; add the agar-milk mixture, stirring constantly (do not let it boil).
3. Turn off the heat after adding 1 large spoon of rose water and 2 drops of food coloring.



4. Place the mixture in a bowl with ice water to cool down. Once starting to thicken, add whipped cream from the refrigerator and mix well (if no ice water available, chill for 20-30 minutes before proceeding; avoid too much thickening).
5. Pour the mousse into the cooled cake base, gently tap twice on the table to remove air bubbles, level the surface with a spatula, then refrigerate for 4-5 hours or until fully set.



Jelly preparation
Start by mixing 100g water and agar powder.
2. Pour half of the milk into the agar powder mixture, stir well. Heat the remaining milk and sugar in a pot over low heat; add the agar-milk mixture, stirring continuously (do not let it boil). Once dissolved, remove from heat immediately.
3. Remove rose buds, wash gently with water to clean, then dry thoroughly.
After the mousse has set completely in the refrigerator,rose petals can be inserted into the mousse; gently press them down until they are fully embedded.
2. Pour cooled jelly liquid over the mousse, also pour some onto the center of each flower.
3. Place it back in the refrigerator and allow to set for 5 hours or more before serving.
Additional note
The rose water I used was pre-made sweetened rose drink; if not available, you can use rose tea with added sugar according to your preference. Roses should be edible ones, but since they were unavailable, I used regular roses instead. We did not eat the flower parts during consumption.
Edible flowers generally have no taste, mainly for decoration purposes.
When pouring the jelly liquid over the mousse, ensure it is cool; if too hot, it will melt the mousse. However, do not let it sit for too long as it may become too thick and difficult to work with. Getting this balance right can be challenging. Always monitor closely until completely cooled before pouring the jelly liquid. When heating the agar liquid, ensure you do not bring it to a boil; once boiling, the agar will fail to set.
Nutritional information of cake
Cake is a type of baked good, usually sweet. It's typically made by baking and involves ingredients such as:flour,sugar, an adhesive (usually eggs, for vegetarians, use soy protein or starch instead),and fat (typically butter or margarine, lower-fat options may include eggs). and starch as a substitute), shortening (usually beef fat or margarine with low fat content), eggs