Six-inch square three-layer strawberry cheese mousse cake recipe

The six-inch square three-layer strawberry cheese mousse cake recipe requires three parts: sponge cake, strawberry mousse cake, and rum syrup-wrapped sponge cake. This is a slightly complicated cake recipe, but the taste is definitely worth it.

Ingredients:

Ingredients for making sponge cake: 90 grams of low-gluten flour, 3 eggs, 75 grams of fine sugar, and 15 grams of butter. Ingredients for making strawberry cheese mousse: 220g cream cheese, 350g animal whipping cream, 25g strawberry powder, 1 egg yolk, 60g fine sugar, 50g water, 30g corn syrup, 2 gelatin sheets. Ingredients for making rum syrup: 10 grams of rum, 10 grams of fine sugar, 20 grams of cold water, and appropriate amount of strawberry powder.

Recipe for six-inch square three-layer strawberry cheese mousse cake:

First make the sponge cake. Refrigerate the eggs in advance and bring them to room temperature. Heat butter over water to melt. Sift low-gluten flour 2-3 times. Add the caster sugar to the eggs and beat with an electric egg beater at high speed.
The eggs will expand and become thicker during the beating process.
Continue to beat until it forms a white cream. At this time, preheat the oven to 180 degrees.
To determine whether the eggs are well beaten: Insert a toothpick (1cm deep) into the beaten eggs. If the toothpick remains upright, it means the eggs are well beaten.
Method 2 to judge whether the eggs are well beaten: Lift the egg beater and leave the egg liquid dripping. Obvious lines will appear and the lines will not disappear immediately.
Pour the sifted low-gluten flour into the beaten eggs.
Use a rubber spatula to gently and quickly stir from bottom to top to form an egg paste.
Add the melted butter into the egg batter, and stir evenly from bottom to top to form a butter-egg batter.
The butter egg paste is fluffy, delicate, smooth and has no graininess.
Pour the butter and egg batter into a six-inch square cake mold, shake it a few times to release air bubbles, and smooth the surface.
Put the six-inch square mold into the preheated oven, heat up and down to 180 degrees, and bake for 30 minutes to make a sponge cake with a golden surface.
Let the sponge cake cool and unmold it. Remove the surface, cut into two sponge cake slices, and set aside.
Next make the strawberry cheese mousse. Mix caster sugar, water, and corn syrup.
Beat the egg yolks with a whisk until puffy and white in color.
Heat the sugar, water, and corn syrup mixture, stir clockwise until evenly mixed, and bring to a boil.
Add the boiling syrup to the beaten egg yolks, stirring while adding.
After adding the syrup, continue beating the egg yolk paste for 5 minutes.
Until the syrupy egg yolk paste becomes creamy. Let cool and set aside.
Soften the cream cheese at room temperature and beat with a whisk until smooth and fluffy.
Add the syrup egg yolk paste into the whipped cream cheese in three batches and beat evenly to form a cheese egg yolk paste.
Add strawberry powder into the cheese and egg yolk paste, stir evenly in a clockwise direction to form a strawberry cheese paste.
Soak the gelatine sheets in cold water until soft and drain.
Soak and drain the gelatin sheets, heat them over water until they become liquid, and then add them to the strawberry cheese paste.
Stir clockwise until evenly mixed.
Use a whisk to whip the whipping cream until lines appear and the lines do not disappear immediately.
Add the whipped cream to the strawberry cheese batter in three batches, folding evenly from bottom to top each time.
The resulting strawberry cheese mousse cake batter is delicate, smooth and swollen without any graininess.
The following is to make rum syrup: add sugar to water, heat until completely dissolved, then let cool, then add rum, stir evenly. Take a piece of sponge cake and spread an even layer of rum syrup on it.
Place the cake slices coated with rum syrup on the bottom of a 6-inch square mold, and pour half of the strawberry cheese mousse cake batter.
The second piece of sponge bread is also coated with a layer of rum syrup, placed in the six-inch cake dough, and poured in the remaining strawberry cheese mousse cake batter.
Gently shake a few times to release air bubbles, and use a spatula to smooth the surface of the strawberry cheese mousse cake.
Put the strawberry cheese mousse cake in the refrigerator and refrigerate for 4 hours or overnight. Take out the mold and enjoy the strawberry cheese mousse cake.