Kiwi Yogurt Cheese Mousse Cake

Name: Kiwi Yogurt Cheese Mousse Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 3 pcs egg; 60g Caster sugar; 4 Kiwi; 25g Corn oil; 25g Homemade thick plain yogurt; 400g Anga Cream Cheese; 25g Gelatine Tablets

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I didn't use whipped cream for the mousse, I used homemade plain sugar-free yogurt. To enrich the taste, I added some cream cheese. Cream cheese, also known as cream cheese, is an immature full-fat cheese with white color, fine texture, and slightly sour taste. 1000 grams of milk can be made into 1000 grams of yogurt, and 1000 grams of yogurt can be made into about 250 grams of cream cheese. 1000 grams of whole milk contains about 30 grams of fat. I used a total of 400 grams of cream cheese for this 8-inch square mousse, with a total fat content of 48 grams, but on average, a small piece per person is not much. The fat content of whipped cream is generally around 35%, so you can see which one is more and less.
Because I made a sandwich in the middle of the mousse, I baked a piece of sponge cake for base and filling. If you want to save trouble and do not make the sandwich, you can use digestive cake and butter to make the mousse, so that even after a long period of refrigeration, the mousse will not become soft and collapse, and it can maintain a firm shape.
I used kiwi fruit as the border decoration. I originally planned to use kiwi fruit juice to make a mirror, but for some reason, the mirror just doesn't solidify. At the same time, the kiwi yogurt pudding made with leftovers also failed to solidify. Presumably some of the substances are incompatible with the gelatine tablets? Put this aside and try again when you have time. Because the solidified yogurt cheese mousse was sprinkled with the melted kiwi gelatin slices, it was a bit watery after it was poured. I temporarily put a few slices of kiwi slices on it to make it look more plump. "

Ingredients

Kiwi Yogurt Cheese Mousse Cake

1. All ingredients are ready: homemade thick plain yogurt, cream cheese softened at room temperature, low-gluten flour, fine sugar for cakes, fine sugar for mousse, eggs, corn oil, yogurt for cakes (in corn oil bowl), new Good gelatin slices, fresh kiwi fruit;

2. Let's make the sponge cake first: put all 3 eggs in an oil-free and water-free egg-beating bowl, use an electric whisk to make the eggs coarsely bubbled, pour in 80 grams of fine sugar, and beat at high speed; if you want to beat the egg liquid The egg batter is sufficient and stable, and the egg beater can be placed in a hot water basin of 40-60 degrees;

3. The volume of the egg liquid swells and the color becomes lighter and lighter. Adjust the high speed to medium-low speed or low speed to make the egg batter become delicate and shiny. Lift the whisk and draw a figure of eight. The trace will not disappear for tens of seconds. The paste state is stable and the process is over; at this time, the oven can be preheated and the upper and lower fire is 150 degrees;

4. Sift the low-gluten flour into the egg batter twice, mix it well for the first time and then sift it into the second time. Mix the flour and egg batter evenly by turning from the bottom up. The technique should be brisk; Rotate the basin while mixing, and at the same time scrape the wall of the basin clean with a scraper;

5. Mix corn oil and homemade yogurt thoroughly, and pour it into the egg batter along the wall of the basin, and mix evenly; the mixed cake batter has no dry powder, the foam is uniform and fine, and the cake batter is shiny; the yogurt can be replaced with the same amount of milk or Cold water is acceptable;

6. Prepare a large baking pan in advance, spread oil paper on the baking pan, pour the cake batter into the baking pan, then use a spatula to smooth the surface, lift the baking pan and shake it a few times to shake out the big bubbles;

7. Put the baking tray into the middle layer of the preheated oven, heat up and down at 150 degrees, and bake for 20 minutes; the temperature and time can be adjusted according to the actual situation of your own oven;

8. The preparation of the mousse liquid: cream cheese with fine sugar for smoothing; if the cheese is not softened at room temperature, the cheese basin can be beaten with warm water to make it smoother; the recommended amount of fine sugar is 40-60 grams, which can be adjusted according to the taste;

9. Pour in the original thick yogurt and mix well;

10. Gelatine tablets are first soaked in ice water to soften, and then melted in insulated water;

11. Mix the gelatine melt with the yogurt cheese liquid thoroughly, prepare a basin, and sift the mousse liquid twice to make the mousse liquid more delicate;

12. Peel the kiwi fruit and slice it into thin slices, try to choose the kiwi fruit that tastes sweet but can keep the shape intact after being cut;

13. The baked cake slices are dragged from the baking tray to the cooling rack and let cool naturally. If the skin on the surface is not desired, you can immediately cover it with a piece of greased paper and remove it in two minutes to get the colored skin off. It's down; if you don't mind, you can use it directly; take off the live bottom of the 8-inch square cake mold, and first take a whole cake piece smaller than the 8-inch bottom for the middle filling;

14. The leftover cake pieces are cut to size and placed on the bottom of the cake mold, and a circle of kiwi slices are placed along the four walls;

15. Pour half of the filtered mousse into the mold, and then spread the complete cake slice on top;

16. Pour the remaining mousse liquid into the mold. At this time, the sandwiched cake slices are a little floating. You can gently press it with a spatula for a while, put it in the refrigerator for about 3 hours, and take out the mousse after it has solidified. ；

17. Put slices of kiwi fruit about 1 mm thin on the surface of the solidified mousse cake for decoration; use a hot towel to wrap around the mold for 1 minute, and the cake can be easily demoulded and cut into pieces with the bottom of the hand up.

18. Kiwi Yogurt Cheese Mousse Cake is low-fat and less sugar, so you can eat it with confidence!

Tips:
1. Cream cheese is fermented with milk, it is very easy to spoil after opening, so after opening, it must be exhausted and stored in the refrigerator. Eat it within a week;
2. The yogurt cheese liquid is smoother and more delicate after being sieved;
3. The mousse cake can be stored in the refrigerator and consumed within 3 days.