Strawberry Mousse Cake

Strawberry Mousse Cake

1. Soak 1 piece of gelatin in warm water and put it in the bottom of the basin. Then add 50g of pure milk, 60g of caster sugar, and 1 tablespoon of lemon juice to mix.

2. Heat the mixed liquid with water until the gelatin tablets are completely dissolved.

3. Take 100 grams of strawberries in a food processor and break them into strawberry juice.

4. Add strawberry juice to the mixed liquid, stir well and cool to room temperature

5. After 100 grams of cream cheese is softened at room temperature, the whisk is whipped into a more delicate state.

6. Then add the mixed strawberry liquid and beat evenly.

7. Beat 150 grams of whipped cream to 6-percent, and lines appear on the surface.

8. Then add the whipped cream to the strawberry mixture to become strawberry cheese filling.

9. Put the strawberry yoghurt into the refrigerator freezer for a while to make the strawberry yoghurt become sticky

10. Wash the strawberries, dry them, and cut the bottom flat.

11. Place the strawberries in a 6-inch cake mold and spread a layer of finger biscuits on the bottom.

12. Pour a portion of the strawberry cheese paste on the finger biscuits, and then add the finger biscuits.

13. Pour in all the remaining strawberry yogurt and put it in the refrigerator for 4 hours or overnight.

14. If you eat at home, you don’t need to make a mirror surface glue. If you want to be more beautiful, you can use 2 strawberries into a food processor to make a very delicate juice, and then add an appropriate amount of water and half of the soaked gelatine slices. Heat the water until the gelatin tablets are completely dissolved, and pour the strawberry solution into the mold when it is left at room temperature.

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