Mousse is originally a type of dessert like pudding. The nature of mousse is softer than pudding and Bavarian, and the product melts in your mouth. Except for chocolate mousse, most mousse styles are named after different fruits or fruit juices. The biggest difference from Bavarian and Bavarois is that the egg whites, egg yolks, and fresh cream in the formula must be beaten separately with sugar, and then mixed together and mixed well, so the texture is softer. The jelly material used in mousse is also animal glue (gelatine), so it also needs to be stored at a low temperature.
A typical cake is baked. The ingredients of cakes mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can use gluten and starch instead), shortening (usually butter or margarine, low-fat cakes will (substitute fruit juice concentrate), liquid (milk, water or juice), flavors and leavening agents (e.g. yeast or baking powder).