Today we have a strawberry mousse cake! For the mousse and jelly, feel free to add more/less sugar to taste.
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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Yield: 6-6.25" cake
▶Ingredients:
Genoise Sponge
Cake pan: 8”
Ring: 6.25”
4 large eggs
80g (1/3 cup + 1 tbsp.) sugar
28g (2 tbsp.) butter
15g (1 tbsp.) milk
85g (1/3 cup) all purpose flour
15g (2 tbsp.) cornstarch
15g (1 tbsp.) vanilla extract
Bake 325F 25-30 minutes, or until toothpick comes out clean.
1st cake layer: 6.5” (16.5cm) - slightly bigger than adjustable cake ring for a tighter seal
2nd cake layer: 5-5.5” (12.7-14.0 cm)
Simple Syrup
25g (2 tbsp.) sugar
30g (2 tbsp.) water
Strawberry Puree
390g strawberries, chopped
Strawberry Mousse
10-12 whole strawberries
270g (1 cup + 2 tbsp.) strawberry puree
60g (1/4 cup) cold water
10g (1 tbsp. + 1/2 tsp.) gelatin
10g (2 tsp.) lemon juice
270g (1 cup + 2 tbsp.) whipping cream
80g (2/3 cup) icing sugar
5g (1 tsp.) vanilla
Strawberry jelly
20g (1-1/3 tbsp.) cold water
3g (1 tsp.) gelatin
120g (1/2 cup) strawberry puree
15g (2 tbsp.) icing sugar
5g (1 tsp.) lemon juice
15g (1 tbsp.) whipping cream
Garnish
fresh strawberries
whipped cream
lemon balm or mint leaves
edible gold
Негізгі бет Тәжірибелік нұсқаулар және стиль Strawberry Mousse Cake
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