# Fourth Baking Contest and is Love Eating Festival# Summer Special Drink Cake
1.
Prepare all materials
2.
Bake a 6-inch chiffon cake
3.
Making jam curly, because I think strawberry-flavored jam is a bit sour, so I adjusted the taste by myself ➕ sugar ➕ hot water (sugar 5g, hot water 10g), so that the jam will be thin, relatively thin jam, best ➕5g Gelatine powder, soak and melt before mixing!
4.
The jam is placed in a 6-inch mold lined with greased paper and frozen into one piece
5.
Gelatin powder ➕3 times ice water soaked, after the insulated water melts, stir it into the room temperature yogurt
6.
Whipped cream ➕ powdered sugar, 7 distributed, thick and grainy
7.
Mix yogurt with gelatin powder and whipped cream evenly
8.
Cut the fruit, ready to make the yogurt mousse layer
9.
Make an 8-inch cake mold as the bottom, put a 6-inch round mousse ring, and put the cake base in the middle
10.
Pour in the yogurt mousse and cover the cake base
11.
Put in the dragon fruit cubes
12.
Put another layer of cake base, then press the cake to press the fruit pieces into the mousse
13.
Put the frozen jam curly on the chiffon cake base, pour the remaining mousse paste, and then put it in the refrigerator for an afternoon for 6 hours, until the mousse reaches a solidified state
14.
Gelatine powder ➕3 times Sprite foam and stir evenly (it will foam, but don’t worry about it) Mix the remaining Sprite with the cocktail
15.
After the gelatin powder is soaked, the insulated water melts, and when it is added to the Sprite and cocktail mixture, it will bubble
16.
Let it stand until the foam is reduced to this state
17.
Put the yogurt mousse made before on the 8-inch mold
18.
Put 2 layers of tin foil on the outside of the mold
19.
Pour a quarter of the wine jelly and let it freeze for about 30 minutes, then pour in the remaining wine jelly, just to submerge the mousse layer, put it in the refrigerator overnight, about 6 hours
20.
Heat the outer layer of the mold with a hot towel, or blow the outside with hot air from a hair dryer, and the mold is successfully demolded
21.
Use a spatula to make a circle on the bottom of the cake, and then transfer it to the bottom of the cake (the process is painful...be careful) because it is too painful to take pictures
22.
Decoration, finished product, beautiful
23.
There are a lot of bubbles around, there is a feeling of drinking Sprite
24.
The color of the dragon fruit inside penetrates into the jelly layer, which is awesome! nice
Tips:
1. I seasoned the jam this time with water, but in order to solidify, generally the jam still needs to be gelatin powder, otherwise it is too thin, and the cake will not flow around when it is cut...
2. The yogurt that has just been mixed into the gelatin solution is relatively thin. You can put it in the refrigerator to make it thicker and mix it with the cream.
3. In step 10, the mousse ring will leak a little when pouring into the yogurt lake, so pour a little around it first, and immediately let the frozen layer solidify, about 15 minutes, and then pour more
4. After the jelly is foamed, it needs to be allowed to stand, but not too long. After too long, the finished product will not see the bubbles, and the effect will not be achieved.
5. Be sure to wrap tin foil, because when the wine jelly has not been refrigerated and shaped, it will seep out when it is watery
