Strawberry Cheese Jelly Cake (no Bake)
1.
Prepare materials and tools
2.
First prepare 80g of Oreo biscuit powder and put it into the grinding cup of a food processor to make a powder. Heat 40g of butter in water to melt into a liquid state, pour it into the biscuits and mix well with a spoon.
3.
Spread the mixed Oreo biscuit paste evenly on the bottom of a 6-inch round mold, flatten it with the back of a spoon, and put it in the refrigerator until it is ready for use.
4.
20g fish film is softened with 100g ice milk, and then heated to melt.
5.
Pour 150g of cheese, appropriate amount of strawberries, 20g of powdered sugar, and then pour in the liquid milk fish glue, and use the mixing function of the food processor to make a paste.
6.
Pour the whipped cream into a bowl, add 20g of powdered sugar, and beat with a whisk until the texture can be maintained (when whipping the cream, I put the container in ice water to make it easier)
7.
Strawberry cheese paste is ready and whipped cream
8.
Mix the whipped cream and strawberry cheese paste, and mix well by turning up from the bottom. (The cake batter is made)
9.
a The bottom of the refrigerated Oreo cake b The strawberry is cut in half c Stir the cake batter
10.
Place the strawberries tightly, putting a few pieces in the middle (you can also put more in the middle)
11.
Pour the cake batter and put it in the refrigerator.
12.
After refrigerating, slice the strawberry into a flower (the shape of the pendulum can be used freely)
13.
Next, make the mirror finish: squeeze the juice from two oranges, add soft fish film soaked in ice water, heat them together until they are liquid (you can add a little powdered sugar to sweeten), and let cool.
14.
Pour gently on the surface of the cake
15.
Demoulding in more than 4 hours
16.
Finished product
17.
Cut and share
Tips:
1. The most important step in making a cake is to mix the whipped cream with the strawberry cheese paste. The two must be made to a similar consistency so that they can be mixed together perfectly, otherwise it may make the mixed batter too thin or smaller.
2. Tips for whipping the cream: Put the bought whipped cream in the refrigerator for about 12 hours, take it out, pour it into a water-free and oil-free container, and place the container in a basin of ice water for easier whipping.
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