How to make blueberry mousse cake How to make birthday cake without oven

The preparation method of blueberry mousse cake is divided into four major steps: biscuit base, blueberry mousse cake layer, blueberry juice jelly layer, and top blueberry decoration layer. The four steps are not difficult. Baking enthusiasts will give you lots of advice.

Materials:

①Biscuit bottom layer: 120g sugar-free digestive biscuits, 60g butter. ②Mousse cake layer: 150g cream cheese, 30g caster sugar (added to cream cheese), 150g whipping cream, 15g caster sugar (added to whipped cream), 100g blueberry pulp, 10g gelatin sheets, 5ml lemon juice. ③Jelly layer: 200g blueberry juice, 10g gelatin tablets. ④ Top decoration: appropriate amount of blueberries. Others: 1 six-inch removable bottom round mold, 2g butter (melted), tin foil.

How to make blueberry mousse cake:

Prepare all ingredients and soften the butter at room temperature.
Cut the cream cheese into small pieces and melt at room temperature.
Soak gelatin sheets in cold water until soft.
Put the blueberries into shapes for the top decorative layer.
Now heat 2g of butter in a water bath and evenly apply it to the inner wall of the six-inch mold to facilitate demoulding.
It is best to prepare hot water in advance and keep it aside.
Wrap the bottom of the six-inch removable bottom cake mold with tin foil.
Crush digestive biscuits.
Add the softened butter to the digestive biscuits and mix well.
Stir evenly with a spoon to form a cookie butter paste.
Pour the cookie butter batter into a six-inch mold.
Use a spoon to flatten and compact.
will containPlace the cake mold with the base in the refrigerator to chill until ready to use.
Mix blueberry pulp into blueberry puree.
Stir clockwise until evenly mixed.
After the cream cheese is softened by heating in a water bath, add 30g of sugar.
Use an electric mixer to beat until smooth and without any particles, add lemon juice and beat evenly.
Add soaked gelatine slices to the cheese.
Use a spatula to stir evenly from bottom to top until the gelatine is completely melted.
Add blueberry pulp to the cheese.
Stir evenly to form a blueberry cheese paste, let cool and set aside.
Add 15g of fine sugar to the light cream.
Use the egg beater at high speed to beat until it becomes creamy, and obvious lines will appear when stirring, but they do not disappear immediately.
Add the whipped cream into the blueberry cheese paste, and stir evenly from the bottom up.
Stir evenly to form a blueberry mousse paste.
Take out the cake mold with the cake base from the refrigerator, and spread a layer of melted butter evenly on the inner wall of the mold.
Pour the blueberry mousse paste into the cake mold and place it in the refrigerator for half an hour.
Hot blueberry juice in a water bath.
Put in cold water to soak soft gelatine sheets.
Stir clockwise until the gelatin tablets are completely dissolved, then let cool and set aside.
Take out the finalized blueberry mousse cake from the refrigerator.
Pour the blueberry juice into the blueberry mousse cake mold and place it in the refrigerator for half an hour until the blueberry jelly layer solidifies.
Decorate it with blueberries into any shape you like, place it in the refrigerator and refrigerate it for more than 4 hours.
Take out the blueberry mousse cake from the refrigerator and unmold it.
De-mold method: Remove the false bottom, place the blueberry mousse cake on a cup, blow the edge of the mold with hot air from a hair dryer, and gently pull down the mold to release it.
The delicious and sour blueberry mousse cake is finished. Make a blueberry mousse cake for your loved one without using the oven to make love sweeter.