Ingredients
6-inch cocoa chiffon cake slice ( 1 slice ) | Moslian yogurt ( 200g ) |
| Talk about cream ( 250g ) | Fine sugar ( 30g ) |
gelatine tablets ( 3 tablets 15 grams ) | Lemon juice ( 10 drops ) |
Biscuits ( 100g ) | Butter ( 40g ) |
How to make yogurt mousse cake
1.List of required materials
2. Soak the gelatine sheets in cold water and refrigerate.
3. Add 10 grams of fine sugar to yogurt.
4.Melt the insulating water and use a whisk at low speed to stir evenly and dissolve the fine sugar.
5. Pour the refrigerated cream into a bucket and add 20 grams of sugar.
6.Use an egg beater to beat until it can flow and distribute.
7. Add 10 drops of lemon juice to the yogurt paste, add one third of the cream and mix it in In yogurt paste.
8. Stir up and down using a stirring technique, and take out the refrigerated gelatine from the refrigerator.Melt the slices in hot water into liquid and set aside.
9. Pour the evenly mixed yogurt paste into the whipped cream and stir Evenly.At the same time, pour in the gelatine liquid and stir evenly.The yogurt mousse paste should be very delicate at this time.
10. Take out the refrigerated 6-inch mold from the refrigerator, put baking paper on the bottom and place it Slices of cake.
11. Pour the mousse paste into the mold and use a toothpick to make Z-shaped cuts.Bubble.
12.Put it in the refrigerator for more than 6 hours and take it out to demould.This is demoulding.tools used.
13. Use a hair dryer to blow around the mold.Place a bottle at the bottom and it will be easy to remove.mold.
14. Isn’t it cute to decorate it after removing it from the mold!
15. Cut into the mousse cake and see if the layering effect is beautiful!
16. It tastes delicious when served on a plate.
Tips
The base of this cake should be biscuits and butter, but I used cocoa chiffon cake as the base because my family thinks the biscuit base is too sweet.
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