Small Fresh Ocean Cake, Bring You A Different Cool Summer
1.
The chocolate is melted in the melting pot, and the melted chocolate liquid
2.
Use a spoon to pour into the sea cake mold, put it in the refrigerator for more than 3 hours
3.
Soak 15g gelatin powder in 70ml cold water, stir with chopsticks, and set aside to solidify. Heat 100ml of Sprite, heat the solidified gelatin over water, then pour it into the Sprite and stir well
4.
Pour 200ml of cocktail into Sprite, stir well and refrigerate for more than 3 hours
5.
Soak 5g gelatin powder in 25ml cold water. Take an egg beater and pour 50ml of Sprite. Heat the sprite, heat the solidified gelatin in water, then pour it into the sprite and stir evenly. Pour 40ml cocktail into Sprite, stir well and refrigerate for more than 3 hours. (If the steps are repeated, there will be no more pictures above)
6.
Divide the chiffon cake into slices and use 3 chiffon slices. Tear off the outer layer of the chiffon sheet. For the sake of beauty, it will be wrapped when the mousse is poured, which is more beautiful. Wrap the bottom of the cake mold with tin foil so that it can be easily moved to the bottom of the cake at the back
7.
Make the mousse paste below: pour 88 grams of caster sugar into 220 grams of whipped cream and beat with an electric whisk until it is like a thick milkshake.
8.
Soak 20 grams of gelatin powder in 100 ml of cold water, stir with chopsticks and set aside to solidify. After solidification, heat it in water, then pour it into the yogurt and stir evenly. Stir well and pour into 325 grams of yogurt, add 5 grams of lemon juice and stir well
9.
Pour in the whipped cream, mix well, and the mousse is ready
10.
Take 1 slice of chiffon slice, pour a part of the mousse paste to cover the cake slice, put all the mousse paste on the third slice, put it in the refrigerator for more than 3 hours
11.
Take the refrigerated blue wine jelly, chocolate, and mousse out of the refrigerator. First remove the chocolate from the mold, and then divide the blue jelly into small pieces with a spatula. It does not need to be very regular, the effect will be better. The digestive biscuits are beaten into powder with a food processor. (If there is no cooking machine, you can use a bag to pack the digestive biscuits and use a rolling pin to crush them)
12.
The mousse is placed on a cup that is a few circles smaller than the bottom of the mold, and the outer wall of the mold is gently blown with a hair dryer. After a while, the mold will slide down by itself. Then add two layers of borders. (When adding the second layer of rim, the rim will not stick, see Figure 4, I squeeze out the air inside by hand, so it will stick)
13.
Spread a layer of dark blue wine jelly, and then continue to spread light blue wine jelly. Then spread the biscuits, sprinkle the coconut paste between the wine jelly and the biscuits, and use it as spray. Decorated with sea snails and shell-shaped white chocolate. Finally tie the ribbon and you're done!
