Mahjong Cake
1.
The finished chiffon cake is cooled and unmolded, cut into two slices, and then cut off the four sides.
2.
After the gelatine is soaked in cold water to soften, drain the water and put it into a clean small bowl. The insulated water melts.
3.
Pour blueberry sauce into yogurt,
4.
Stir well.
5.
Pour the melted gelatin solution and stir well.
6.
Whip the whipped cream to 70% and mix it with the blueberry yogurt gelatin liquid to form a mousse filling.
7.
Spread a piece of cake in a live cake tin and pour half of the mousse filling.
8.
Spread another piece of cake.
9.
Pour the mousse filling. Store in the refrigerator overnight, or more than 6 hours.
10.
Use fondant to make a few mahjong tiles, dice, and chips. Freeze it.
11.
Whipped cream.
12.
Add green coloring to half and chocolate coloring to half. Put it into a piping bag and use a small round mouth and a 6-tooth cookie mouth.
13.
Extrude the green desktop with a small round mouth.