Ocean Yogurt Mousse Cake
1.
A. Make the chiffon cake first: put corn oil, water and 30 grams of fine sugar in a basin, stir evenly with a manual whisk, and let the oil fully emulsify.
2.
Add 85 grams of low-gluten flour and mix well with a manual whisk. If you can't draw a circle, the batter will become gluten.
3.
Separate the egg yolks into the batter bowl and use a manual whisk to stir evenly in a zigzag shape.
4.
The mixed batter is very delicate.
5.
There must be no water, no oil, and no egg yolk in the egg white basin, otherwise the meringue will fail.
6.
Add a few drops of white vinegar to the egg white bowl and beat at a medium speed. When big fisheye bubbles appear, add 1/3 of the fine sugar. Continue to beat at a medium speed. When there are delicate bubbles, add 1/3 of the fine sugar, and then continue to beat at a medium speed. When the egg whites have hooks, add the last 1/3 of the fine sugar until it is stiffly foamed. (At this time, preheat the oven to 150 degrees)
7.
Take 1/3 of the meringue and put it in the egg yolk paste and mix it evenly. Use upside down or cut and mix. Don't draw circles, it will defoam, and the cake will shrink and collapse.
8.
Pour the egg yolk paste back into the meringue bowl and mix evenly, using the same technique as above.
9.
Then pour the egg yolk paste into the 8-inch mold from a height, and shake it twice to remove the big bubbles.
10.
Put it in the hotter oven, and bake the bottom layer at 150 degrees for 60 minutes. (3rd floor of oven)
11.
The baked cake is immediately taken out of the oven, shaken twice, and then placed upside down. It must be completely cold before demoulding and slicing.
12.
B. Make shells while waiting. First chop 20 grams of white chocolate into a bowl, then put it in the pot and heat to melt into a liquid. (The temperature of the water is around 50 degrees)
13.
Then put it into a disposable piping bag.
14.
Cut a small mouth, squeeze it into a shell mold, and freeze it in the refrigerator.
15.
C then make the blue wine jelly layer: first take a large and a small bowl, add 100 grams of Sprite to the large bowl, and 50 grams of Sprite to the small bowl.
16.
Put two bowls on the pot to heat, then put the gelatine slices soaked in cold water in advance into the Sprite, put 5 grams of gelatine slices in a small bowl, and put 15 grams of gelatine slices in a larger bowl. Until completely dissolved.
17.
Let the two bowls cool at room temperature, add 50 grams of cocktail in a small bowl, and add 200 grams of cocktail and a drop of blue food coloring to a large bowl, and mix well. Keep in the refrigerator.
18.
D Next, make the yogurt mousse layer: cool it thoroughly, demould, use the slicer to assist the layering, just take 3 slices.
19.
The cake slice is a circle smaller than the mold. Take a bowl and cover the cake slice, press hard, and remove it around the edges.
20.
Spread the mold with softened butter to prevent sticking.
21.
Pour 60 grams of yogurt into a small bowl, heat it in the microwave for 20 seconds, and then put 20 grams of gelatin slices soaked in cold water in advance into the bowl.
22.
Stir continuously with a spatula until it is completely dissolved, and let it cool at room temperature.
23.
After it is cold, add all the remaining yogurt and mix well.
24.
Pour 80 grams of caster sugar into 200 grams of whipped cream, and whip it at a medium speed to form a milkshake-like cream paste.
25.
Pour all the yogurt into the cream paste and mix well.
26.
Take a piece of cake and put it into an 8-inch round mold.
27.
Pour a small portion of the mousse paste and cover the cake slices slightly.
28.
Put on the second piece of cake and pour in a small amount of mousse paste.
29.
Finally, put the third piece of cake, pour in the remaining mousse paste, and refrigerate for 4 hours.
30.
E Make the beach layer, and roll the biscuits into pieces with a rolling pin.
31.
Take the blue jelly out of the refrigerator, cut it into small pieces with a knife, don't need to be very regular, just order it at will.
32.
Take the cake out of the refrigerator and place it on a bottle half smaller than the bottom of the mold. Use a hair dryer to gently blow the outer wall of the mold, gently pull the mold down, and demold.
33.
F fasten the rim and ribbon.
34.
Spread a layer of dark blue wine jelly, and then continue to spread light blue wine jelly.
35.
Then spread crackers next to the light blue wine jelly, and finally sprinkle shredded coconut between the wine jelly and the crackers to act as spray.
36.
Take out the frozen shells, unmold them, put them on top, and put some decorations, and you're done, a refreshing summer cake is here.
37.
Cut into pieces and enjoy, the taste is very refreshing.
