Strawberry Yogurt Mousse Cake

Strawberry Yogurt Mousse Cake

1. I made the whole egg sponge cake first, so this recipe seems to have a lot of steps, but it should be considered as two recipes. Six-inch mold, whole egg sponge: 2 eggs, 1 spoon of lemon juice, 30 grams of milk, 30 grams of salad oil, 30 grams of sugar, 50 grams of low powder Method: 2 eggs, add sugar, lemon juice

2. Pass it, the state is similar to the state of chiffon protein

3. Sift the beaten whole eggs into low flour

4. Stir evenly

5. Add milk and vegetable oil and continue to mix evenly

6. Use cutting and mixing techniques, and the mixing should be fast, so as not to defoam too much and affect the start of the cake

7. Pour the mixed cake batter into the cake mold

8. Into the oven at 150 degrees for 50 minutes

9. Baked cake

10. Cool down

11. Demoulding

12. The trowel or stripping needle is stripped along the mold and the bottom of the mold.

13. The cake divider is clamped on the bread knife

14. Divide evenly into 3 layers

15. Next, the mousse part is made: 200 grams of whipped cream, 250 grams of homemade yogurt, 30 grams of sugar, 15 grams of gelatin flakes (3 pieces) and 80 grams of strawberry jam.
Method: Three fish film

16. Cold water soaks softly

17. To make it easier to unmold, I put oil paper around the cake mold

18. Spread a piece of cake bottom into the mold

19. Add 30 grams of sugar to whipped cream

20. Hit 60% or 70% of the hair, but if you pass it a little bit, you can still flow.

21. Add yogurt

22. Add strawberry jam. If you don’t add jam, you can add 20 grams of sugar to the whipped cream. If you don’t use yogurt, you can also use whipped cream to make the original flavor.

23. Mix evenly and set aside

24. Drain the soaked fish film and heat it in a separate water until it melts

25. The melted fish film liquid should be poured into the cream while it is hot, and quickly mix well. The cream liquid to be mixed should be very thick.

26. Pour the mixed cream into the mold with a layer of cake base just now. The thickness is about twice the thickness of the cake slice. This does not depend on your preference. Put in the second layer of cake slices

27. Then pour a layer of cream liquid, 6-inch cake mold, I only used 2 slices of cake, that is, made four layers, which is very full

28. Seal the cake with a lid and put it in the refrigerator for more than 4 hours. If you need it urgently, you can put it in the freezer for 2 hours

29. If there is excess cream, it can be poured into a glass to make a mousse cup

30. Cakes with oiled paper are not so smooth. You can make some modifications if you like it, I just make it briefly and eat it at my own home