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Yogurt Mousse Cake (six Inches)
by Sunny 99
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. One piece of cake embryo, kiwi fruit and tortoise shell jelly, cut into small cubes and set aside.
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2. Wrap the bottom of the mold with plastic wrap, or wrap it with tin foil. Put the mold in the tray.
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3. The edge of the cake embryo is cut slightly smaller than the mold, and the kiwi fruit and tortoise paste are topped.
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4. Put the right amount of sugar in the whipped cream.
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5. Beat at low speed to 6 for distribution. When you lift the whisk, there are obvious lines that are not easy to disappear, and it is also fluid.
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6. Gelatine tablets are soaked in ice water to soften.
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7. The yogurt is divided into one-third of the soaked gelatin
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8. Put it in hot water and stir until it melts.
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9. After melting, pour into the remaining yogurt and stir well.
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10. Pour the yogurt into the whipped cream.
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11. Mix well and pour into the cake.
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12. Put it in the refrigerator for at least 4 hours, or leave it overnight until the next day before demoulding. Remove the plastic wrap at the bottom and cover the periphery of the mold with a hot towel to release the mold. Put the prints on, sprinkle with cocoa powder and you're done.
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13. Finished picture.
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14. Refreshing and delicate, the taste is great!
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Tips:The sugar in the whipped cream can be added in an appropriate amount according to personal taste. The fruits inside can be replaced with other ones as you like. Mould: positive 6-inch mousse cake mould
