Starry Sky Yogurt Mousse Cake
1.
Making cake embryo: Separate the egg white and egg yolk and put them in a clean egg-beating bowl without water and oil
2.
Add water and corn oil to the egg yolk and beat with a whisk until the color becomes lighter and the volume becomes larger
3.
Sift in the mixture of low-gluten flour and cornstarch, mix well and set aside
4.
Add a little lemon juice to the egg white (or vinegar, or not), add fine sugar in three times, and beat until stiff foaming
5.
Mix the beaten egg whites with the egg yolk paste three times
6.
Pour into the mold and roughly smooth it out. I pour into two 6-inch molds separately, or directly into an 8-inch mold
7.
Put it into the middle layer of the preheated oven, heat up and down at 160 degrees, and bake for about 40 minutes. If it’s an 8-inch mold, bake at 160 degrees for about 80 minutes
8.
After baking, let it cool down
9.
Demould after cooling
10.
Divide into three pieces horizontally, spare
11.
To make the mousse: slightly cut off the edge of the cake piece and put one piece back into the mold. The outer layer of the movable bottom mold is wrapped in tin foil in advance
12.
Soak the gelatin powder with a little ice water and set aside. Heat a little yogurt, milk and granulated sugar in a pot on a low heat to about 50 degrees, remove from the heat, let it cool for a while, add gelatine powder and mix well until completely dissolved
13.
Add the remaining yogurt and milk, mix well, pour a part into the mold, cover the cake slice, then put in a cake slice, pour all the remaining mousse liquid, put it in the refrigerator for several hours until set
14.
Make the glaze: Pour the gelatin powder into ice water, mix well, and let stand for a while
15.
Add 30 grams of water, corn syrup, and caster sugar to the pot and heat it over low heat until it is completely dissolved
16.
Add the 14-step gelatin powder, after it is completely dissolved, pour in the condensed milk and mix well
17.
Melt the white chocolate in the microwave, and mix it with the liquid from the previous step after cooling slightly
18.
Stir well with a homogenizer. I just use a spatula to mix it carefully, try not to mix in air bubbles
19.
After toning separately (according to personal preference), cover with plastic wrap and put in the refrigerator overnight
20.
Take out the solidified mousse cake and demould it with the assistance of a hair dryer
21.
Take out the glaze liquid, after warming to about 35 degrees, mix the two kinds of dark blue, do not mix well, just as shown in the picture, pour it on the mousse cake
22.
After another coat of other colors, quickly wipe the surface with a spatula. Sprinkle a little glitter on the surface after solidification
