Sakura Mousse Cake

Sakura Mousse Cake

1. Prepare the required materials

2. The cherry blossoms should be soaked in advance.

3. Butter insulation water melts

4. The digestive cake is packed in a fresh-keeping bag and crushed (also can be crushed by a food processor)

5. Butter is added to digestive biscuit powder

6. Stir well

7. Wrap the bottom of the mousse cake ring with tin foil and place it in the baking tray

8. Pour the biscuits into the mold, press it evenly with a spoon, and put it in the refrigerator

9. Gelatin powder soaked in cold water

10. Ready to make mousse: add cream cheese to powdered sugar and heat insulation water and stir smoothly

11. Add yogurt

12. Stir well.

13. Then add the soaked gelatin powder and stir until melted

14. Whip the whipped cream to 80%

15. Pour the cheese yogurt paste into the whipped cream

16. Stir thoroughly and the mousse is complete.

17. Pour all the mousse liquid onto the biscuit butter after refrigeration, do not shake to change the mold, and do not shake the mold to avoid the mousse liquid from staying on the edge of the mold.
Put it in the refrigerator for more than 4 hours to let it solidify.

18. Take out the solidified mousse cake.

19. Make the mirror surface in the last ten minutes of the refrigerated mousse liquid, melt the soaked gelatin powder in heat insulation, pour it into pure water and stir evenly, and then slowly pour it onto the mousse cake body.

20. Place the cherry blossoms on the mirror and put them in the refrigerator for 2 hours

21. Take out the solidified cake, put a hot towel on the outside of the mold, and then gently take out the mold.

Tips:

The mold used in this article is an 8-inch heart-shaped mousse mold.
The cherry blossoms should be soaked in advance for a longer time to make the flowers bloom more beautifully and remove the salt smell more thoroughly.
Be sure to slowly pour the mirror water into the mousse.