Small fresh ocean cake

Overview

Some people say that blue represents melancholy, some say that blue represents open-mindedness, some say that blue represents openness... I feel that it has nothing to do with any of these, I just like that pure blue, just like the sea in my impression. With blue water, white shells, and gentle sea breeze blowing in your face, cakes can also taste like the ocean. The sweet and sour taste of the yogurt and the richness of the cream create an aftertasteful taste in your mouth. It is a refreshing cake in the summer.

Tags

• baking
• cake
• mousse
• chiffon cake
• coconut
• dark ocean
• digestive biscuits
• ingredients for the yogurt mousse layer
• ocean cake mold
• sprite
• whipping cream
• white chocolate
• yogurt
• fine sugar
• gelatine powder
• lemon juice

Ingredients

Steps

1. 1 ABCDEF materials are ready.

   

2. 2 Melt the chocolate in a melting pot, pour the melted chocolate liquid into the ocean cake mold with a spoon, and refrigerate for more than 3 hours.

   

3. 3 ① Soak 15g gelatin powder in 70ml cold water, stir it with chopsticks, and set it aside to solidify. Heat 100ml of Sprite, heat the solidified gelatin over water, then pour it into the Sprite and stir evenly. Pour 200ml cocktail into Sprite, mix well and refrigerate for more than 3 hours

   

4. 4 Soak 5g gelatine powder in 25ml cold water. Take a mixing bowl and pour 50ml of Sprite into it. Heat the Sprite, heat the solidified gelatine over water, then pour it into the Sprite and stir evenly. Pour 40ml of cocktail into Sprite, stir evenly and refrigerate for more than 3 hours. (The steps are repeated, so there are no more pictures)

   

5. 5 Divide the chiffon cake into slices and use 3 chiffon slices. Tear off the outer layer of the chiffon slices. For the sake of appearance, it will be wrapped when pouring the mousse liquid, which looks better. Wrap the bottom of the cake mold with tin foil so that it can be easily moved to the cake base at the back.

   

6. 6 Next, make the mousse paste: Pour 88 grams of fine sugar into 220 grams of whipping cream, and beat with an electric egg beater until it resembles a thick milkshake.

   

7. 7 Soak 20 grams of gelatine powder in 100 ml of cold water, stir with chopsticks and set aside to solidify.

   

8. 8 After solidification, heat over water, then pour into yogurt and stir evenly.

   

9. 9 Stir evenly and pour into 325 grams of yogurt, add 5 grams of lemon juice and stir evenly. Pour in the whipped cream, stir evenly, and the mousse paste is ready.

   

10. 10 Take 1 chiffon slice and pour part of the mousse batter to cover the cake slice. After placing the third slice, pour all the mousse batter and place it in the refrigerator for more than 3 hours.

    

11. 11 Take the refrigerated blue wine jelly, chocolate, and mousse out of the refrigerator. Unmold the chocolate first, then cut the blue wine jelly into small pieces with a spatula. It doesn't have to be very regular, the effect will be better. Powder the digestive biscuits in a food processor. (If you don’t have a food processor, you can put the digestive biscuits in a bag and crush them with a rolling pin)

    

12. 12 Place the mousse on a cup that is a few circles smaller than the bottom of the mold. Use a hair dryer to gently blow the outer wall of the mold. After a while, the mold will slide off on its own. Then add two layers of edging. (When adding the second layer of edging, the edging would not stick. See picture 4. I squeezed the air out of it with my hands, so that it would stick)

    

13. 13 First spread a layer of dark blue wine jelly, then continue to spread the light blue wine jelly. Then spread the biscuit powder, and sprinkle coconut milk between the wine jelly and the biscuit powder to use as a spray. Decorate with conch and shell-shaped white chocolate. Finally tie the ribbon and you’re done!