Meatball Mom's Yogurt Cake
1.
Cut the gelatine slices into small pieces and soak in ice water to moisten them.
2.
Add 40 grams of caster sugar to the homemade sugar-free yogurt and mix well.
3.
Pick up the softened gelatin sheet, and the insulated water melts.
4.
Beat the whipped cream to six to distribute before proceeding to the next step.
5.
Add the melted gelatin liquid to the yogurt and mix quickly while adding.
6.
Add yogurt to whipped cream and mix well to form yogurt mousse.
7.
Place a 6-inch absorbent paper on the 6-inch movable bottom mold first, and then put a piece of cake.
8.
Pour a layer of mousse and then add diced mango.
9.
Pour in a little mousse to fill the gaps between the diced mangoes.
10.
Then put in the second piece of cake, and put mango pieces on the space and on the top of the cake.
11.
Finally, pour in the remaining mousse liquid, cover the surface with a plate, and put it in the fresh-keeping layer of the refrigerator for more than 4 hours.
12.
Prepare white, black, red, and peach-colored chocolates, and prepare for the transfer of the meatball mother. First use black chocolate to stroke and fill the hair to draw the facial features.
13.
Then fill the face with peach-colored chocolate, fill the mouth and clothes with red chocolate, and fill the rest with white chocolate. Finally, the white chocolate covers the whole transfer and freezes in the refrigerator until hard.
14.
Take out the mousse, blow it around with a hair dryer, and demould it.
15.
Place the ball mother transfer on the center of the mousse, surround the mousse around, and then tie a ribbon.
16.
Finally, decorate the surface with a little light cream.
Tips:
Pressing the cake slices with mango flesh can place the cake slices floating, and the mousse with fruit interlayer is more delicious.
