1. Prepare 3 slices of six-inch chiffon cake
2. Prepare raw materials
3. Wash the strawberries, cut and set aside
4. Take 100 grams of yogurt (refrigerate for at least half an hour in advance) and heat it in water (70 degrees) and add gelatine slices, completely melt it, and stir it from time to time.
5. Add the yogurt to the remaining 150 grams of yogurt and mix it for later use.
6. Add animal whipped cream and fine granulated sugar to 60%, as shown in the picture.
7. Pour the yogurt gelatin solution into the cream, and stir gently with a manual whisk to make the mousse paste.
8. Place it as shown (six-inch mold)
9. As shown in the picture, a layer of mousse paste, strawberry, cake, a total of three layers
10. Smooth the surface, it is best to expose the edge of the mold. Refrigerate in the refrigerator for at least 4 hours
11. Remove from the refrigerator
12. Demoulding (use a hot towel around the side of the mould, you can use a hair dryer) to decorate.
13. Cut open.
Tips:One piece of gelatin is 5 grams
