Korean Decorated Flower Cake (original Mousse)
1.
Cut the chiffon cake into three evenly slices
2.
Gelatine slices are soaked softly, fresh milk is heated with 65 grams of sugar in water
3.
Drain the soaked gelatine slices, add them to the fresh milk, and cool for later use
4.
Beat 300 grams of cream to 6 for distribution, mix with the fresh milk gelatin liquid in 3, refrigerate for 4.5 hours or freeze for 1 hour
5.
200 grams of cream frosting, decorate the flower in your favorite color, and decorate it on the surface
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