#aca烤明星大赛#blueberry Mousse Cake

#aca烤明星大赛#blueberry Mousse Cake

1. Material preparation.

2. Cut the 6-inch chiffon cake into a small circle.

3. Put it in the middle of the 6-inch cake mold.

4. Gelatine powder is softened with 40 grams of cold water. (Gelatin tablets are also ok, my family only has only one piece of gelatin tablets)

5. Beat the whipped cream until the lines gradually appear, and just distribute 6 pieces.

6. Gelatin powder melts after soaking in water.

7. Put the blueberry jam and yogurt together in the food processor and beat them evenly and finely.

8. Put the melted gelatin liquid into the blueberry yogurt and mix well.

9. At this time, the blueberry yogurt is still not thick, so put it in the refrigerator for a while.

10. When the blueberry yogurt sauce is thick, take it out and mix it with some light cream to make a blueberry mousse filling.

11. Pour half of the filling into the mould with a slice of cake and shake it a few times.

12. Put another slice of chiffon cake.

13. Finally, pour in the remaining half of the mousse filling, shake it a few times, and keep it in the refrigerator for more than an hour. (Refrigerate directly for more than 4 hours without making a mirror).

14. Mirror material preparation.

15. Gelatine tablets are soft soaked in cold water and melt in water

16. Add blueberry juice to it. (My juice is too strong, so that the color is too dark)

17. Slowly pour the mirror material onto the top of the cake and put it in the refrigerator for more than 4 hours.

18. Wash the petals.

19. Soak up the moisture with kitchen paper.

20. Take out the refrigerated cake, cover the surrounding area with a hot towel and demould, put the petals on it, and it's done.

21. Appreciation of the finished product.

22. Appreciation of the finished product.

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25. Appreciation of the finished product.

26. Appreciation of the finished product.

27. Appreciation of the finished product.

28. Appreciation of the finished product.

29. Appreciation of the finished product.

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31. Appreciation of the finished product.