1. Prepare the chiffon cake and other materials and molds.
2. Soak the gelatin powder with a little water, and then heat it in warm water to fully melt it.
3. Pour whipped cream into a bowl and add sugar.
4. Use a whisk until clear lines appear.
5. Add strawberry yogurt and mix well.
6. Pour in the melted gelatin solution.
7. Stir again and mix evenly.
8. Put a piece of chiffon cake on the bottom of the mold, then slowly pour the cream mixture to cover the cake body.
9. Then put in the second piece of cake, and then pour the remaining cream to cover it completely, shake it twice to make bubbles, then cover the lid and put it in the refrigerator overnight.
10. Take out the refrigerated cake, use a blower to gently blow around the cake, and decorate the surface with fruit.
Tips:The whipped cream is refrigerated one day in advance before being used for whipping. I personally think that the mousse with yogurt will taste more refreshing. If you don’t like it, you can remove the yogurt, use light cream completely, and add 20 grams of sugar.
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