Rainbow Yogurt Mousse Cake

Name: Rainbow Yogurt Mousse Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets 6 inch butter cake slices; 70g Digestive cake; 35g butter; 10g Gelatine Tablets; 40g Caster sugar; 200g Homemade sugar-free yogurt; 200g Light cream; a little pigment; Some Diced Mango

by Q pig baby

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It is very hot in summer, making decorative cakes is a very embarrassing thing. I have just spread the surface of the cake twice, and the whipped cream on the edge has collapsed, which greatly affects the mood of the production. So for my birthday in the summer, I recommend mousse cake. The advantage of making a mousse cake is that the surface is flat and there is no need to wipe the surface. After freezing, the decoration cream is squeezed onto the upper surface, and the cake is frozen, which slows the melting speed. Moreover, the mousse cake is actually great in summer, and the taste is cold, which is pretty good. As long as there is enough material, the mousse can be made noble as well! "

Ingredients

Rainbow Yogurt Mousse Cake

1. Cut 2 pieces of gelatine slices into small pieces, soak them in ice water and moisten them, then remove them, and the insulated water will melt.

2. Prepare two 6-inch butter cake slices or chiffon cake slices.

3. 200 grams of whipped cream is beaten to 6 to be distributed, and it can still flow.

4. Add 40 grams of caster sugar to the homemade sugar-free yogurt, mix well, then add the melted gelatin liquid, and mix quickly while adding.

5. Add the yogurt liquid to the whipped cream and mix well to form a yogurt mousse liquid.

6. Place a 6-inch absorbent paper on the 6-inch movable bottom mold first, and then put a piece of cake.

7. Pour in slightly more than one-third of the mousse, then add the diced mango, and then pour a little mousse to fill the gaps of the diced mango.

8. Then put in the second piece of cake.

9. Pour in the remaining mousse and shake out bubbles slightly. Cover the surface with a plate and put it in the fresh-keeping layer of the refrigerator for more than 4 hours.

10. Take out and demold: There are many methods, as long as it can be demolded. After unmolding, use two small knives to transfer the cake to the cake base.

11. 150 grams of whipped cream are added with pigments to adjust to rainbow colors. Use a round hole to decorate the mouth and squeeze out small balls to form a semicircle.

12. Finally, use white whipped cream to squeeze out the clouds, use chocolate to draw the wild goose, and put the decorative sugar flowers and gift boxes on it.

Tips:
Soaking the gelatine tablets in ice water can remove the fishy smell of the gelatine tablets.

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