How to Make Rose Mousse Cake

Snow-covered roses and the sky Geese are even more pure and beautiful, holding hands with you until old age, making even the coldest winter days warm and happy.

Ingredients:

Puff Pastry Ingredients: 250 grams Vivai Milk, 100 grams unsalted butter from Anchor,Salt 3 grams, sugar 5 grams, low flour 150 grams, Eggs 5 medium-sized, this amount of batter was not fully used; I had about half left.Vanilla seeds a little bit, the rose cream cake ingredients: Egg yolkshoneycomb part: 5 egg yolks, 40 grams salad oil, 30 grams rose jam, 30 grams rose water, some petals, this is Rose buds extracted in water, not cosmetic rose water.Low flour 80 grams, rose powder 6 grams, Egg whitesmeringue part: 5 egg whites, sugar 60 grams, as the rose jam is quite sweet, I felt that this amount of sugar was a bit too sweet in the end and could be reduced if needed.A little mixed rose powder and low flour from the flour for the honeycomb, mixed lemon juice or white vinegar a few drops, mousse part: materials: 130 grams animal fat cream, 8 grams gelatin powder, 170 grams rose water, mirror part: materials: 120 grams whipped cream, 140 grams water, 12 grams gelatin powder, a little red food coloringmethod:Boil milk melted, butter, salt, sugar, vanilla seeds.off the heat, sift in flour, flour quickly mix until no dry powder is left. Place on low heat to stir and stick a thin layer of batter at the bottom of the pot; don't do it for too long as the batter will fully cook if you do.Beat all eggs into a mixture, add 15-20 ml at a time, thoroughly mix until the egg liquid is completely incorporated. It's slippery when first added but becomes smoother after thorough mixing. When adding to about four eggs, start paying attention to the batter consistency,

noticing

milk when lifting the batter with a spatula and scraper, the batter should slowly drop and form a triangular residue at the end when lifted off. The batter is now in ideal condition. Transfer the batter into piping bags and pipe as needed, creating delicate swan shapes using multi-toothed nozzles for fine long shell-shaped puff pastries; use small round nozzles to make heads separately.
Preheat oven at 180 degrees. Spray a little water on each puff pastry before baking to stabilize the shape and reduce cracking; bake for about 25 minutes, then let it rest in the oven for 3-5 minutes after expansion.Puff pastries should not be immediately removed from the oven to avoid collapse due to sudden cold air. Fill with cream. A new French cream formula was used; quite sweet!
The simple recipe involves heating 100 grams of sugar and 100 grams of egg whites over low heat until fully dissolved, stirring continuously with a wooden spatula. After cooling, add softened 200 grams of butter and whip.
To enhance the filling's texture, add a little lemon juice, a small amount of sakura liquor, and grated orange peel; mix into the cream after whipping.Assemble swans by cutting puff pastry tops, using them as wings. Fill with cream, insert necks, and attach wings. Rose sponge steps:
1. Sift low flour and rose powder for use. Use rose buds to infuse juice; separate petals.
Sugar and a small amount of low-flour mixture are mixed.2. Mix all ingredients except the flour, ensuring the egg yolks are slightly white and emulsified. 3. Add sifted dry ingredients, mixing until smooth with no dry powder left.4. Add lemon juice to whipped whites, whipping to stiff peaks after adding sugar. Stir 1/3 of the whipped whites into the yolk mixture, mixing
well. Mix the combined mixture thoroughly with the remaining whites; the cake batter should be smooth and glossy without significant volume reduction or deflation.5. Add rose petals to the batter, mixing quickly before pouring into molds. My 16L Longdi oven is quite old, and its temperature has started to decrease; after preheating at 170 degrees, I lowered it to 150 degrees for simultaneous top and bottom heat during baking. Bake for about 35 minutes until the sponge cake is fully cooked. After baking, invert the cake on a cooling rack completely cooled before removing from the mold.Cut using a heated saw-toothed knife. Mousse preparation:melt the gelatin powder in rose water. The mixture turned brown instead of pink; I used food coloring and water to make it pink for the mirror layer.
1. Melt the gelatin powder into the rose water using a microwave, then cool before use.
2. Whip the whipped cream to about 70% consistency,
3. Add the cooled gelatin liquid and mix thoroughly.
4. Cover the base of the mold with plastic wrap, place one cake layer, cut slightly smaller than the mold's diameter and arrange grapes soaked in grape wine on top; pour the remaining mousse over it and refrigerate for 4 hours or more until set before unmolding.
Mirror preparation:
1. Heat the gelatin powder and water in a microwave to fully dissolve, then mix with cream and food coloring,
2. Place the unmolded mousse on a cake stand inside a clean container.
3. Pour the cooled mirror solution all at once; reheat if needed for even application.
Decoration:
1. Use heated spoons to melt parts of the mirror surface and place swans there.
2. Place silver pearl candies using heated spoons as guides.
3. Pipe rose flower buds and leaves with a petal nozzle, then sprinkle powdered sugar.
Chocolate rose flower ingredients:
meltthe cream and cheese over heat,
add
black chocolate, stirring until fully dissolved and cooled to a thick, smooth state for piping.
Nutritional analysis of rose petals:Rose petals have a rich aroma and are used in food and cosmetics. Brandy-soaked raisins pour into the remaining mousse, transfer to a container, cover and refrigerate for more than 4 hours until the mousse is fully set.
Mirror glaze preparation:
1 Place gelatin powder and water in the microwave to heat until completely dissolved, then add cream and color, mix well and set aside. 2 Place unmolded mousse on a cake stand inside a larger clean container.
3 Once the glaze solution has cooled completely, pour it over the top of the mousse in one pour. If there are any uneven spots, reheat the remaining glaze solution slightly and pour again to smooth out.
Surface decoration:
1 Warm a spoon briefly and melt part of the surface glue where the swan is placed before placing the swan.
2 Melt decorative silver pearl sugar with a spoon and place it in desired positions.
3 Pipe out a rose bud and a full rose using a petal tip, and a leaf using a leaf tip.
4 Sprinkle evenly with powdered sugar for decoration; the work is complete.
Decorative
chocolate Rose flower ingredients: cream
heavy cream
cream cheese black chocolate 30g 20g
Preparation:
Heat the cream and cream cheese until fully melted together.
2 While hot, add the black chocolate and stir continuously until it is completely dissolved. Cool to a thick, smooth consistency before use for piping.
Rose flower nutritional analysis:
Rose petals have a rich sweet fragrance and are key flavoring agents in many foods and cosmetics.

Rose petals have a rich and sweet fragrance and are major additives in some foods and cosmetics.