Yellow Peach Orange Mousse Cake 6 Inches
1.
Prepare all the ingredients (forgot to take the cake base)
2.
Wash the oranges with salt to remove the wax, slice them and cook them in hot water to soften the pulp and peel.
3.
Gelatine tablets soak in cold water to soften
4.
Whip the cream, divide the white sugar into the cream several times during the period
5.
Prepare the cake base, put 1 piece into the bottom of the cake mold first
6.
The orange slices are sandwiched on the edge of the cake
7.
Mix the gelatine flakes with milk, stir evenly with insulated water, divide into two parts and let cool for later use
8.
The cream is whipped until it flows very slowly and it rises a little.
9.
Take a portion of gelatin milk liquid and add half a portion of whipped cream.
10.
The two are mixed evenly and used as the lower layer of milk original mousse cake liquid
11.
Pour into the cake tin
12.
Start making the upper layer of yellow peach mousse cake liquid, mash two slices of canned yellow peaches, pour into the remaining whipped cream basin, mix well, then pour the remaining milk gelatin liquid, and mix well
13.
Press another piece of cake base into the cake mold
14.
Pour in the stirred yellow peach mousse liquid, then put the finished mousse cake in the refrigerator for about 1 hour, and then pour the mirror liquid. (It is found that the mashed yellow peach and cream have no color after mixing, but it is still white. Next time, you can try to mash the yellow peach with a blender. It is estimated to be easy to color, and the two layers are better to distinguish the color.)
15.
I squeezed the juice from oranges and added QQ candy. After mixing, heat it over water and stir until the QQ candy is completely melted. Let cool.
16.
Pour it on the mousse cake that has been refrigerated for 1 hour, and then put the cake in the refrigerator for 2-3 hours. I found that the more refrigerated the longer the appointment, the more moisture in the pulp.
17.
The finished product is still very beautiful under the decoration. I love it~ Hot towel or hair dryer demoulding
18.
Finished product
19.
Finished product
20.
It can still be seen that the 5 layers are different
21.
There is a little yellow peach mousse liquid left, pour it into a small cup and refrigerate it, which is very cute.
Tips:
The canned yellow peaches are best to be mashed with a juicer for the color to come out. I just mashed it this time and there is no color. In addition, the refrigeration time is longer, preferably at least 3 hours. The more pulp, the longer the refrigeration time, the more solidified the cake will be.
