Yogurt Mousse Cake

Yogurt Mousse Cake

1. Slice the chiffon cake for later use (I only used 2 slices)

2. Gelatine tablets are soaked in ice water to soften

3. Slice the oranges into thin slices (the orange slices should be as thin as possible, so they should fit well)

4. Heat the milk, add the soaked gelatin flakes, stir to melt, and let cool

5. Whip the whipped cream until it's slightly fluid, don't beat it too old

6. Add yogurt to whipped cream and mix well

7. Add the cold milk and mix well

8. Spread a slice of cake in an 8-inch cake mold, and put a circle of orange slices on the wall (pictured)

9. Pour in the right amount of yogurt mousse

10. Then put a slice of cake

11. Then pour in the remaining mousse, smooth the surface, remove the bubbles, and keep it in the refrigerator for more than 4 hours until it condenses

12. Use a hair dryer or hot towel to demould, and apply a layer of blueberry jam on the surface to make it more delicious.