Mousse Cake without Whipped Cream--------yellow Peach Yogurt Cake
1.
Let's briefly introduce the sponge cake method: First, beat the eggs into the basin.
2.
Add sugar, salt, and white vinegar to the eggs.
3.
Use an egg beater to beat the egg liquid. The whole egg is not easy to beat. It is best to place the egg beater in warm water at about 40 degrees.
4.
It is enough to send the egg beater up, and the lines of the egg liquid will not disappear quickly.
5.
Sift the low flour and add it to the egg batter three times. After mixing well each time, add the back. Pay attention to the mixing method. Use a rubber spatula to mix from bottom to top. Do not stir in a circular motion or the batter will easily defoam.
6.
Add butter to the mixed egg batter, mix well, and it's fine.
7.
Coat the sides of the cake mold with oil, slowly pour the egg batter, and when it is done, lift the cake mold and shake it vigorously to eliminate large bubbles.
8.
Preheat the oven to 170 degrees, lower the floor, and bake for 40 minutes.
9.
The cake body is ready, take it out of the oven and wait for it to cool. We can now prepare the yellow peach sauce.
The raw materials are yellow peaches, yogurt and gelatin tablets, which are soaked in cold water to soften them.
10.
Use a food processor to beat the yellow peaches into yellow peach puree.
11.
Add yogurt to yellow peach puree.
12.
Stir the yogurt and yellow peach puree evenly.
13.
Put the soaked gelatin slices in a small bowl with a little yellow peach water or milk to heat and melt.
14.
Then add the melted gelatine to the yellow peach yogurt mixture.
15.
Leave about two-thirds of the thickness of the sponge cake, put it on the bottom of the cake tin, and cut off a part of the periphery with a knife to make the cake body smaller than the cake tin.
16.
Pour the liquid mixed in step 6 into the cake body.
17.
Let it stand still to make the surface level, and then put it in the refrigerator for more than two hours. In short, let the liquid completely solidify.
18.
Now I'm starting to make mirror glue. Last time I used mirror pectin that I bought directly, but it was always uneven. This time I plan to use QQ candy to make mirror glue. Prepare QQ candy and orange juice (I use sea buckthorn juice, the color is right).
19.
Put the QQ candy in the orange juice and heat it with insulated water to completely melt the QQ candy.
20.
Let the melted QQ sugar solution cool slightly and pour it onto the surface of the cake that has been frozen and solidified.
21.
Put it in the refrigerator for three hours and let it solidify completely.
Tips:
6-inch sponge cake body ingredients: 2 eggs, 48 grams of fine sugar, 1 gram of salt, 5 drops of white vinegar, 48 grams of low powder, 24 grams of butter (vegetable oil)
Baking: preheat the oven to 170 degrees, lower layer, bake for 30 minutes
Yellow peach yogurt filling ingredients: 200g yellow peach, 250g yogurt, 2 and a half slices of gelatin (the same is true when changing yellow peaches to mangoes. I originally planned to make mangoes, but I didn’t buy the mangoes yesterday, so I temporarily changed them to yellow peaches)
Mirror material: 38 grams of pineapple flavor QQ candy, 45 grams of orange juice
1. It is the same to replace yellow peaches with the same amount of mangoes. I used yellow peaches when I didn't buy mangoes.
2. The yellow peach yogurt sauce should have a little consistency when it is added to the cake. If it is too thin, it can be refrigerated for a while, but remember not to refrigerate it into a piece before taking it out. It will not look good when it is poured on the cake. of.
3. When unmolding, blow a circle around the cake mold with a blower, then the mold can be easily demoulded.
