Ocean yogurt mousse cake

Overview

In the hot summer, I can’t go to the beach to play, so I have to stay at home and DIY to feel the feeling of the ocean. Do you have this idea, haha! This cake is really delicious. It not only looks kind and pleasing to the eye, but also tastes very good. It is sour, sweet and refreshing. It is most suitable for enjoying in summer. Lezhong Baking Competition - Jinyi Zhige Ingredients: A Chiffon Cake Ingredients: 5 egg whites fine sugar (egg egg white) 40 grams white vinegar a few drops of egg yolk 5 water 50 grams corn oil 50 grams low-gluten flour 85 grams fine sugar (egg yolk) 30 grams 1 8-inch live bottom round mold B Material: 1 shell silicone mold (small size) 20 grams white chocolate C Ocean wine jelly layer materials: 1 dark ocean: blue cocktail 200 grams Sprite 100 grams gelatin flakes 15 grams 1 drop of blue food coloring 2 light ocean: blue cocktail 50 grams Sprite 50 grams gelatin flakes 5 grams D mousse layer materials: yogurt 350 grams whipping cream 200 grams fine sugar 80 grams gelatin flakes 20 grams E beach and spray materials: 6 pieces of digestive biscuits shredded coconut 5 grams F melted butter 5 grams plastic rim 30CM ribbon 1 meter

Tags

• baking
• chiffon cake

Ingredients

Steps

1. 1 A: Make the chiffon cake first: put corn oil, water and 30 grams of fine sugar into a basin, stir evenly with a manual egg beater to fully emulsify the oil.

   

2. 2 Add 85 grams of low-gluten flour and mix well with a manual egg beater. Do not make circles as this will cause the batter to become glutenous.

   

3. 3 Separate the egg yolks into the batter basin and mix evenly with a manual egg beater in a zigzag shape.

   

4. 4 The mixed batter is very fine.

   

5. 5 The basin containing the egg whites must be free of water, oil, and no trace of egg yolk, otherwise the meringue will fail.

   

6. 6 Add a few drops of white vinegar to the egg white bowl and beat at medium speed. When big fish eye bubbles appear, add 1/3 of the fine sugar. Continue beating at medium speed. When fine foam appears, add 1/3 of the fine sugar. Continue beating at medium speed. When the egg whites have curves, add the last 1/3 of the fine sugar until hard peaks form. (Preheat the oven to 150 degrees at this time)

   

7. 7 Take 1/3 of the meringue and put it into the egg yolk batter, mix evenly, use up and down toss or cut and mix, do not make circles, it will defoaming, and the cake will shrink and collapse.

   

8. 8 Pour the egg yolk paste back into the meringue basin and mix evenly, using the same technique as above.

   

9. 9 Then pour the egg yolk paste into the eight-inch mold from a high position, and shake it twice to remove large air bubbles.

   

10. 10 Put it in the hotter oven and bake at 150 degrees for 60 minutes. (Oven level 3)

    

11. 11 After baking, take the cake out of the oven immediately, shake it twice, and then place it upside down. It must be completely cold before unmoulding and slicing.

    

12. 12 While B is waiting, make the shells. First chop 20 grams of white chocolate into a bowl, then put it into a pot and heat to melt it into liquid. (The temperature of the water is about 50 degrees)

    

13. 13 Then put it into a disposable piping bag.

    

14. 14 Cut a small opening, squeeze it into a shell mold, and put it in the refrigerator to freeze.

    

15. 15 C Next, make the blue wine jelly layer: first take a large and a small bowl, add 100 grams of Sprite to the large bowl, and add 50 grams of Sprite to the small bowl.

    

16. 16 Place the two bowls on the pot to heat, then put the gelatine slices that have been soaked in cold water in advance into the Sprite, 5 grams of gelatine slices in a small bowl, and 15 grams of gelatine slices in a large bowl. until completely dissolved.

    

17. 17 Let the two bowls cool down at room temperature. Add 50 grams of cocktail to the small bowl and 200 grams of cocktail and a drop of blue food coloring to the large bowl. Stir evenly. Refrigerate.

    

18. 18 D Next, make the yogurt mousse layer: cool the chiffon thoroughly, demould, use a slicer to assist layering, take 3 slices.

    

19. 19 The cake piece should be slightly smaller than the mold. Cover the cake piece with a bowl, press it hard and remove the edges.

    

20. 20 Grease the mold with softened butter to prevent sticking.

    

21. 21 Divide 60 grams of yogurt into a small bowl and heat it in the microwave for 20 seconds. Then add 20 grams of gelatine slices that have been soaked in cold water in advance into the bowl.

    

22. 22 Stir constantly with a spatula until completely dissolved and let cool at room temperature.

    

23. 23 After it cools, add the rest of the yogurt and stir evenly.

    

24. 24 Pour 80 grams of fine sugar into 200 grams of whipping cream and beat at medium speed until a milkshake-like cream paste forms.

    

25. 25 Pour all the yogurt into the cream paste and stir evenly.

    

26. 26 Take a piece of cake and place it in an eight-inch round mold.

    

27. 27 Pour a small portion of the mousse batter to slightly cover the cake slices.

    

28. 28 Place the second cake slice and pour a small portion of the mousse batter.

    

29. 29 Finally, put the third cake slice, pour in the remaining mousse batter, and refrigerate for 4 hours.

    

30. 30 E Make the beach layer and crush the cookies with a rolling pin.

    

31. 31 Take the blue wine jelly out of the refrigerator and cut it into small pieces with a knife. It doesn't have to be very regular, just order it randomly.

    

32. 32 Take the cake out of the refrigerator, place it on a bottle that is half smaller than the bottom of the mold, use a hair dryer to gently blow the outer wall of the mold, and gently pull the mold down to remove it.

    

33. 33 FTie the hem and ribbon.

    

34. 34 First spread a layer of dark blue wine jelly, and then continue to spread the light blue wine jelly.

    

35. 35 Then lay biscuit crumbs next to the light blue wine jelly, and finally sprinkle shredded coconut between the wine jelly and biscuit crumbs to act as a spray.

    

36. 36 Take out the frozen shells, unmold them, put them on top, and add some decorations, and you're done. A refreshing summer cake is here.

    

37. 37 Cut into pieces and enjoy, the taste is very refreshing.