1. Bake a chiffon cake in advance, refer to the recipe of 8-inch chiffon cake
2. Divide the cake base into 3 cake slices, take 2 slices for later use
3. Gelatine tablets are soaked in cold water to soften
4. Gelatine sheet heat insulation water melts
5. Homemade yogurt spare
6. Add whipped cream with sugar and beat with a whisk at low speed until it is runny
7. Add yogurt to whipped cream and mix well
8. Add the gelatin liquid to the yogurt mousse and continue to stir evenly
9. Stirred mousse
10. Put a piece of cake base in the cake mold
11. Pour half of the mousse, put it in the refrigerator and freeze for about half an hour to set
12. Put in the second piece of cake base
13. Pour in the remaining mousse and continue to refrigerate until the shape is set
14. After the shaped mousse cake is taken out of the height, blow it with a hair dryer and hot air for 3~5 seconds, then slowly slide down and demould, and simply decorate with a little cocoa powder on the sieve
15. Cut finished products
16. Finished product
17. Finished product
