Sakura Mousse Cake (22 Steps without The Oven)
1.
The cherry blossoms are soaked in cold boiled water 7-8 hours in advance (if you include the production time, you can soak 3 hours in advance). Change the water several times in the middle.
2.
First, use a food processor to make the digestive biscuits into powder
3.
Heat the butter to melt in water
4.
Mix the melted butter into the digestive biscuit powder and mix well
5.
Put the biscuit and butter mixture in a mold, compact it, and freeze for more than half an hour in the refrigerator
6.
Weigh 100G yogurt (I made it myself, if I buy it, it’s best to use a thicker one)
7.
Add 2ml of lemon juice concentrate to the yogurt and stir evenly (you can use fresh lemon juice instead)
8.
Wash the strawberries, remove the stalks, and cut in half
9.
Pour out 100G whipped cream and add 20G fine sugar
10.
With ice water or ice cubes, use a whisk to beat to 6,70%
11.
Soak the guinea flakes in 30G pure water to soften, heat it over water to melt, stir into guinea water, let cool and set aside
12.
Add the general yogurt and lemon juice mixture, add a small amount of freeze-dried strawberry powder and cool gelatin and stir well
13.
Strawberries are placed against the mold
14.
Import the mousse liquid in step 11 and put it in the refrigerator for more than one hour
15.
Mix the remaining whipped cream with granulated sugar and beat with ice cubes. Repeat step ten, soak a piece of jewellery slice, put the cold jewellery liquid into the whipped cream, then add the remaining yogurt-lemon mixture, stir well
16.
Take out the frozen pink mousse, pour the white mousse in step 14, smooth the surface, put it in the refrigerator for more than three hours
17.
Put the last piece of guinea pie into 200G purified water, heat it to melt, add sugar and lemon juice to taste (this is the mirror) after melting, let cool and set aside
18.
After the mousse is frozen, introduce half of the mirror liquid along the side and put it in the refrigerator for 15 minutes
19.
After the mirror surface is frozen, the cherry blossoms lightly press to remove the water, and place it on the mirror surface according to your favorite position (I put too much)
20.
After the cherry blossoms are placed, slowly pour the remaining mirror liquid on the edge of the mold and put it in the refrigerator for more than 4 hours or overnight.
21.
After the mousse is finished, blow it with a hair dryer or cover it with a hot towel to release the mold (the photo is flashed on, so the pink layer is not obvious, and the big difference can be seen with the naked eye)
22.
After demoulding, decorate with sugar beads etc.
Tips:
1The biscuit base can be replaced with cake base or Oreo base
2 Freeze-dried strawberry powder can be replaced with pigments, the purpose is just to color it
3 Try to choose strawberries that are sweeter and similar in size
4 I make the yogurt by myself and buy it outside and try to buy thicker ones like Anmushi
5The space between the cherry blossoms can be slightly larger, because the petals will be more compact after opening. If I put too much as shown in the picture, the flowers will appear too crowded after pouring the mirror liquid again.
6Be sure to pay attention to the difference between refrigeration and freezing in the steps
7 In the formula, 200G of purified water is for mirror surface, and 60G is for two layers of mousse, so it’s better to weigh it separately
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