Ocean Yogurt Mousse Cake (6 Inches)

Ocean Yogurt Mousse Cake (6 Inches)

1. Separate egg white and egg yolk, beat egg yolk, add salad oil, beat evenly with a manual whisk

2. Add water and continue to beat evenly

3. Add sieved low powder, cut and mix evenly, and serve as egg yolk paste

4. Add sugar to the egg white three times and beat to short sharp corners to form a meringue

5. Take one third of the meringue and add it to the egg yolk paste, cut and mix evenly

6. Pour the batter from the previous step back into the meringue, cut and mix evenly, and serve as a cake batter

7. Pour the evenly cut and mixed cake batter from a high place into a 6-inch mold and shake out large bubbles

8. Put it into the preheated 140° oven, the last layer (pay attention to the baking tray, do not use the grill), bake for about 40 minutes, turn 170°, and bake for about 30 minutes

9. Come out of the oven, fall from a height, and shake the heat. Let cool and demold for later use

10. Put the gelatine into 2 bowls, add appropriate amount of water to melt, and then steam it

11. Put the Sprite into two cups, cool the melted gelatin slightly, add them to the cups, and add the cocktails separately

12. Stir well, put it in the refrigerator overnight

13. Favna melts through the water

14. Squeeze it into the chocolate mold with a piping bag and put it in the refrigerator overnight

15. Demold

16. Add 10 grams of sugar to the whipped cream and beat with ice water until there are lines.

17. Add 40 grams of sugar to the yogurt and stir evenly with insulated water

18. Gelatine is soaked in cold water to soften

19. Pour out the excess water and steam until it melts

20. Cool the melted gelatin liquid slightly, add whipped cream, add yogurt and lemon juice, stir well and serve as a yogurt mousse liquid

21. Chiffon Cake Cut out two 1cm thin slices and cut off the outer circle

22. Add a piece of cake to the bottom of the 6-inch cake mold

23. Add a layer of yogurt mousse liquid, add cake slices again, add yogurt mousse liquid, and level the surface. Wrap it with plastic wrap and put it in the refrigerator overnight

24. The digestive biscuits are whipped into powder with a food processor

25. Use chopsticks or hand whole small pieces of sea wine jelly

26. Use a hair dryer to demould the yogurt mousse and move it to the pan with a smoothing knife. Cut out a roll of the rim along the mousse, pay attention to slowly fit

27. Sprinkle the sea wine jelly on the surface of the cake, then sprinkle a little coconut, and then sprinkle the digestive biscuits

28. Finally put on the shell chocolate

Tips:

1. The baking time of chiffon cakes depends on the temper of your own oven
2. Yogurt is homemade and sugar-free
3. No lemon juice can be added
4. The sea wine jelly actually consumes more than enough, and the color difference is not big enough. You can add color by yourself, depending on your preference
5. There is more than yogurt mousse, two more cups
6. White chocolate will match better