クリスマスのためのケーキハウスの作り方🎄いちごとカスタードのムースケーキ：米粉のケーキ｜HidaMari Cooking

Hello ☺Thank you for watching my video. Today I made a strawberry and custard mousse cake to look like a Hexenhaus. Sponge cake with cocoa is hard to puff up, so you can make it fluffy by adding one more egg white ☺. You can decorate the roof of the cake with your favorite sweets. ▷Ingredients (18cm): ■Custard mousse 1 whole egg 1 egg yolk 45 g granulated sugar 20 g rice flour or cake flour 250 g milk granulated sugar vanilla bean 6 g powdered gelatin 20 g water 200 ml heavy cream 15 g granulated sugar 1 tsp vanilla extract ■Cocoa sheet sponge cake 2 egg yolks 20 g rice oil or melted butter 25 g milk 26 g rice flour or cake flour 5 g cocoa powder 3 egg whites 50 g granulated sugar 1 pack of strawberries ▷Preparation: 1. custard mousse: Place 1 whole egg and 1 egg yolk in a bowl and blend with 45 g granulated sugar. →The egg whites are used for the cocoa sponge cake. 2. Preheat the oven to 180°C. ▷How to make: 1. Make the cocoa sponge cake. Separate the eggs into yolks and whites, add the rice oil and milk to the yolks in this order and mix well. Add the rice flour and cocoa powder and mix well until smooth. 2. Add granulated sugar to 3 egg whites in 3 batches to make meringue. 3. Mix the egg yolk batter and meringue together, and pour the batter into a baking pan large enough to hold two 18cm pound cake molds. Bake in a preheated oven at 180℃ for 10 to 15 minutes. 5. Make the custard mousse. Sprinkle gelatin powder over water to soften. 6. Add vanilla bean and 15g granulated sugar to milk and warm to 60℃. 7. Add the rice flour to the egg mixture prepared in step (1) and mix thoroughly, then add the milk mixture from step (6). 8. Transfer (7) to a saucepan and cook the custard cream over low heat, stirring constantly. 9. When the custard cream thickens, strain to remove the vanilla pod, add the gelatin from ⑤, and dissolve. 10. Add the granulated sugar and vanilla to the heavy cream and beat until stiff peaks form while chilling. 11. Put 100 g of the custard cream into a piping bag and chill it in the refrigerator. Add 100 g of whipped heavy cream to the custard cream and mix well. (The remaining heavy cream should also be chilled in the refrigerator.) 12. Wash strawberries, pat dry, and cut in half lengthwise. 13. Cut the cocoa sponge cake into pieces and place the strawberries in a pound cake mold. Pour the custard mousse, level the surface, and cover with the cocoa sponge cake. Cover with plastic wrap and refrigerate overnight. 14. Squeeze heavy cream over the custard mousse, top with strawberries and custard cream, and shape into a triangle with the heavy cream. Decorate with sweets and serve. The heavy cream will loosen after overnight, so it is best to whip it again to a stiff consistency before squeezing to make it beautiful.