Cooking Steps

1. 

   Step1:Sift the low gluten flour and sugar powder into a large bowl. Add the milk. Mix the 3 yolks and oil evenly until there is no granular past

2. 

   Step2:Beat 3 albumen. Add them into the yolk paste in three times. Stir them evenly in J-shape. Be careful not to over stir

3. 

   Step3:Wrap tin paper on the bottom of two 7-inch circular demoulding baking pans. Easy demouldin

4. 

   Step4:Pour the cake batter into two baking pans respectively. The height is about 1 cm

5. 

   Step5:Preheat the oven at 165 degrees. Bake for about 30 minutes. The surface is golden and then it will be out of the oven. After being out of the oven, knock it down and put it on the drying net for cooling.

6. 

   Step6:The pan can be demoulded after cooling to room temperature. When demoulding, the circumference can be gently scraped with a knife. Open the circle of the baking pan. Then gently remove the tin paper at the bottom. Perfect. After demoulding, it is better to put it on a piece of oiled paper for convenient transfe

7. 

   Step7:Cut the round cake into hearts. Turn the heart-shaped diamond mousse cake mould upside down on the cake slice. Cut off the extra cake slices along the edge of the moul

8. 

   Step8:Take off the mold. Cut another half centimeter to 1 centimeter edge along the contour. The heart-shaped cake slice should be one circle smaller than the mold

9. 

   Step9:Baking the cake and cooling time can be used to make mousse layer. Wash the raspberries. Use kitchen paper to absorb the surface water. Cut 1 / 4 lemon. Wash, peel and cor

10. 

    Step10:Use a filterable juicer to make raspberry juice. Add 1 / 4 lemon to the juice. The main function of lemon is to prevent the oxidation of juice. If you think lemon is too sour, you can use orange instead. It can also play an antioxidant rol

11. 

    Step11:Put the cream cheese in the small milk pot and heat the milk over a small heat. Heat and stir until the cream cheese and milk are completely integrated. There are no small particles

12. 

    Step12:Add sugar and raspberry juice. Stir until the powder is completely melted in water. Then pour it into a small milk pot. Stir well (the picture of the melting of the powder is forgotten

13. 

    Step13:Whisk the cream and a spoonful of sugar to 50 to 70 percent. It's just about ready to hang on the blender. As shown in the figur

14. 

    Step14:Cool the small milk pot until it is no longer hot. Add the whipped cream twice or three times. Stir well. The mousse is ready. If you think the color is too light, you can add a drop of red food pigmen

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    Step15:Will be clean and oil-fre

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