草莓慕斯蛋糕(附食譜) Strawberry Mousse Cake with Recipe

#蛋糕#慕斯#草莓#免烤#cake#Mousse#strawberry#no-bake
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⭐配方内的吉利丁粉是無味的，如果使用吉利丁片，可以用同等的份量。
⭐配方内的草莓是新鮮的草莓，最好選成熟的草莓，做出來的蛋糕顔色會漂亮些。
⭐頂部的草莓果凍最好在倒入蛋糕前把氣泡剔除。
⭐這個配方的成品會偏軟滑，如果想硬些，可以減少草莓慕斯裏的草莓80g和原味慕斯裏的室溫水50g。
⭐蛋糕完成后可在冰箱存放5天。

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⭐ The gelatin powder is unflavored, if you use gelatin tablets, you can use the same amount.
⭐ The strawberries in the recipe are fresh strawberries, it is better to choose ripe strawberries, the cake will be more beautiful.
⭐The strawberry jelly on top is best to remove bubbles before pouring into the cake.
⭐The finished product of this formula will be softer and smoother. If you want it to be little bit harder, you can reduce 80g strawberries in strawberry mousse and 50g room temperature water in original mousse.
⭐ After the cake is finished, it can be stored in the refrigerator for 5 days.

成份：(8寸X 3寸圆慕斯圈)
蛋糕底：
120g 餅乾
60g融化的無鹽牛油

草莓慕斯：
330g草莓
1湯匙檸檬汁
3茶匙吉利丁粉
50g熱水
70g 奶油芝士（室溫）
70g 糖粉（過篩）
1-1/2茶匙香草精
1/4茶匙鹽
200g 35% 鮮奶油

原味慕斯：
80g 奶油芝士（室溫）
75g 糖粉（過篩）
2茶匙香草精
1/4茶匙鹽
300g 35% 鮮奶油
2茶匙吉利丁粉
50g熱水
70g室溫水
草莓

頂層：
300g草莓
50g糖
2茶匙吉利丁粉
50g熱水

Recipe：（8inch X 3inch round mousse ring）
Base:
120g biscuits
60g melted unsalted butter

Strawberry mousse:
330g strawberries
1tbsp lemon juice
3tsps gelatin powder
50g boiling water
70g cream cheese (room temperature)
70g icing sugar(sifted)
1-1/2tsp vanilla extract
1/4tsp salt
200g 35% whipping cream

Original mousse:
80g cream cheese (room temperature)
75g icing sugar(sifted)
2tsp vanilla extract
1/4tsp salt
300g 35% whipping cream
2tsps gelatin powder
50g boiling water
70g room temperature water
Strawberries

Topping:
300g strawberries
50g sugar
2tsps gelatin powder
50g boiling water

6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch

8inch X 0.5 = 6inch
8inch X 0.75 = 7inch

8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)

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