Recipe for rainbow mousse cake

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  1.Put the biscuits into the piping tape and smash them

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  2.Mix butter with water, pour in biscuit crumbs and mix well

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  3.Pour the biscuit crumbs into the mold and compact them with a spoon

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  4.Put it in the refrigerator for half an hour

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  5.Soften the cheese in water and add 20 grams of powdered sugar

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  6.Stir evenly until it becomes Relatively smooth and ready for later use

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  7.Heat the milk, add 10 grams of gelatine powder, and stir evenly

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  8.Pour the milk solution into the cheese and stir evenly until there are no solidified lumps

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  9. Add the remaining sugar to the light cream and beat until it reaches 70% hardness

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  10.Put the prepared cheese solution into the whipping cream and continue to stir evenly

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  11.Stir until smooth and no solidified lumps

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  12.Take out the biscuit mold and pour 1/3 of the original color milk

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  13.Then use decorating tape to divide the rest in decreasing weight, add a small amount of pigment to dye evenly

• 14.Cut out a small opening in the decorating tape and add it slowly from the middle
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  15.Continue to add the second color from the middle, trying to squeeze in the midpoint

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  16.Green continues to be added in the same way

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  17.Then the yellow ones continue to squeeze in

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  18.Just add red at the end

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  19.Gently shake it up and down to shake out the air bubbles, or use a toothpick to pop out the air bubbles and slightly reshape them

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  20.Sprinkle with colored jelly beans, or decorate as you like
  Put it in the refrigerator for 3 hours

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  21. Take out the hot air from a hair dryer and evenly heat the sides of the mold

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  22. Place a cup at the bottom of the mold to take it out

• 23.Cut into pieces and serve