How to make Sakura Mousse Cake (6 inches)

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  1.Crush the biscuits.The more you crush, the better.This is my first time, so they are not so crushed.Pour in the melted butter.In a six-inch grinding tool

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  2. Flatten it and put it in the refrigerator Refrigerate for later use

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  3.Gelatin tablets, 2 tablets, soak in cold water first Soft, then melt in water to become liquid

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  4.Yoghurt, cheese, 20 gram of sugar (my kids like sweetness) and mix well.Heat the cheese in water to soften it.This makes it easier to mix evenly.

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  5. Beat cream with 20 grams of sugar until textured

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  6.Pour the gelatin tablet solution into the yogurt mixture and mix well

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  7.Pour the whipped cream into the yogurt mixture and stir evenly

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  8. Pour into a grinder with crushed biscuits, grind them flat, and put them in the refrigerator for 2 Hours

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  9.After the cake is solidified, add cherry blossom decoration

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  10.I started making the mirror last.Soak a piece of gelatine in cold water until soft.Melt in water, add sugar to warm water (as much sugar as you like, more or less).) Pour the melted sugar water into the gelatin sheet solution, stir well, and gently pour it into the solidified cake

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  11. After refrigeration for a few hours, remove the mold, blow it with a hair dryer, and gently lift it off

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  12.Cut it into small pieces and taste it.It’s not a good cut.After all, my kitchen knife can’t stop cutting green onions