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1. Put the crispy biscuits (I use Qifu biscuits) into a fresh-keeping bag, and use a rolling pin to crush them.
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2. Pour the whipped cream into the basin
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3. Add caster sugar
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4. Use an electric whisk until lines appear (lift the whisk, the dripping cream will have lines, but the lines will disappear immediately)
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5. Then add the yogurt and continue to beat
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6. Beat until the lines can remain for a few seconds before disappearing
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7. Pour 1/3 of the biscuits into a 6-inch round live bottom cake mold and compact with a spatula
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8. Pour 1/2 of the whipped cream into the mold and top the spread biscuits
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9. Smooth with a spatula
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10. Then pour 1/3 of the biscuits on top, smooth it with a spatula, and press it slightly
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11. Pour the remaining 1/2 cream batter on top and smooth it with a spatula
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12. Pour the last 1/3 of the biscuits into the cream paste
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13. Smooth with a spatula and slightly compact
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14. Put it in the refrigerator for more than 4 hours, or freeze for 2 hours
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15. After taking it out, decorate with cocoa powder.
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16. What I use is to cut out a heart shape on a piece of white paper by myself, and then spread it in the middle of the surface of the cake, sieve some cocoa powder with a sieve, and make a peach heart pattern.
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17. I still use this piece of paper to sift out a half-heart pattern.
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18. It melts in your mouth and is very delicious
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Tips:1. Cocoa powder can be replaced with matcha powder and icing sugar;
2. Yogurt can be replaced with condensed milk, just omit the fine sugar;
3. When unmolding, you can use a hot towel to spread around the cake mold, and then push the bottom of the cake mold from bottom to top.
※For more baking, please pay attention to the public account [Ma Lin's Dim Sum Book]
