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Ocean Yogurt Mousse Cake (6 Inches)
by Mummy
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. The cake making process refers to the practice of chiffon cake. Remove the edges of the finished cake, make a small circle, and divide horizontally into three slices for later use.
2. Production of shells: first soak the gelatine slices in cold water, heat all the shell materials in water, then add the gelatine slices and stir until it is completely melted, let cool, pour it into the mold, and freeze in the refrigerator
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3. The deep and shallow marine materials are packed in containers separately. Sprite is heated in water, add the soaked gelatine slices, melted, take out, let cool at room temperature, add the cocktail, stir well, put it in the refrigerator overnight for later use
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4. Mousse liquid production: A. Pour the sugar into the whipped cream and beat until it is like a milkshake. Do not beat it; B. Separate a part of the yogurt, add the soaked gelatine slices after heating in water, until completely melted; C After cooling at room temperature, add all the yogurt and mix well, then add lemon juice and mix well; D and then pour all into the cream paste and mix well. The mousse is ready!
5. Put the bottom of the mold with tin foil, and brush the inner wall with butter to prevent sticking. Put a piece of cake into the mold
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6. Pour a layer of mousse paste. Repeat for the other two slices of cake. Pour a layer of mousse between each piece of cake. The top is also mousse paste. Keep in the refrigerator overnight or freeze for more than 1 hour
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7. Final decoration
8. Take out the wine jelly and use a spoon to cut into small irregular pieces
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9. Take the cake out of the mold, add a rim, and tie it with a ribbon
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10. Spread dark wine jelly first, then light wine jelly
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11. Spread biscuits
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12. Sprinkle a little coconut paste between the wine jelly and the bottom of the biscuit
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13. Finally put the shells
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14. very beautiful!
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