Rookie Sea Heart Mousse Cake
by laixuan
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Egg white separation
2. Stir the egg yolk, powdered sugar, oil and milk evenly
3. Sift the flour twice into the egg yolk paste, cut and mix evenly
4. Beat the egg white mixer until it pulls out a small right angle
5. Add the egg white paste to the egg yolk paste three times, cut and mix and mix well
6. Lay oiled paper on an 8-inch square mold, pour the cake batter into the oven at 150 degrees for about 35 minutes
7. After the cake cools, cut it into two slices and set aside
8. Soak two gelatine tablets in cold water to soften them. Add 300ml RIO Blue Cocktail to 200ml Sprite, put the softened gelatin slices into the stir evenly and put it in the refrigerator.
9. Soak two gelatine tablets in cold water to soften them. Add 300ml RIO Blue Cocktail to 200ml Sprite, put the softened gelatin slices into the stir evenly and put it in the refrigerator.
10. Stir the cream with the soaked gelatine slices at room temperature, then mix with yogurt and mix well. (Mengniu strawberry yogurt used in Xuan Xuan, you can choose your favorite flavor)
11. Stir the cream with the soaked gelatine slices at room temperature, then mix with yogurt and mix well. (Mengniu strawberry yogurt used in Xuan Xuan, you can choose your favorite flavor)
12. Lay out the tin foil, put two pieces of cake into the yogurt mixture separately, smooth the surface and put it in the refrigerator
13. Put the chocolate in a container to melt it in water, pour it into a mold and put it in the refrigerator
14. After 24 hours, take out the refrigerated finished product for later use. Prepare the coconut and biscuits (Xu Fu Ji’s small package biscuits used by Xuan Xuan are directly rolled with a rolling pin)
15. Cut the cocktail jelly into pieces of different sizes and place them on the unmolded cake. Spread the crushed biscuits and the coconut paste in layers, and finally put the chocolate in and serve (first surround the sides and then place the wine jelly and the crushed biscuits, so that the ingredients will not fall)
16. If you like a round shape, you can change to an 8-inch round mold when making the cake. (Xuan Xuan still thinks the square shape is more beautiful)
