Yogurt mousse cake (6 inches)

Overview

Special note: The above two pictures prove that the mousse ingredients of the two cakes can be the same, and you can use your imagination to be eclectic. The following steps also follow the first picture (explained by the strawberry yogurt mousse). If you are particularly particular about a single color and want to make the ocean mousse cake in the second picture, I will mark the ingredients and ingredients of the separate yogurt mousse at the end. Mousse cake is suitable for eating in summer and hot summer. It tastes good and makes you feel good😁

Tags

• baking
• children's day
• butter
• cake flour
• egg
• strawberry
• sugar
• whipping cream
• yogurt
• gelatin tablets
• lemon juice
• milk
• vegetable oil

Ingredients

Steps

1. 1 First make a 6-inch chiffon cake, mix milk + 10 grams of sugar + oil + egg yolk

   

2. 2 Mix well

   

3. 3 Sift in the flour and mix well

   

4. 4 Beat egg white + lemon juice (or vinegar) until fish eyes are frothy, add one-third of 40 grams of sugar

   

5. 5 Continue to beat the egg whites, then add sugar into the egg whites for the second time, beat until as shown in the picture

   

6. 6 Finally, pour the remaining sugar into the egg whites (at this time, all 40 grams of sugar have been added to the egg whites), and stir until the egg whites are well beaten

   

7. 7 Add one-third of the egg whites to the batter, stir up and down, never stir in circles

   

8. 8 After mixing evenly, continue to add one third of the beaten egg whites

   

9. 9 Finally, pour the remaining egg white into the batter

   

10. 10 Pour the entire batter into a 6-inch mold, then pick up the mold and shake it lightly on the table

    

11. 11 Don’t forget to preheat the oven in advance. Bake in the oven at 155 degrees for 40 minutes, then turn to 170 degrees for 25 minutes for coloring. (If successful, it should be swollen in about 30 minutes, as shown in the picture)

    

12. 12 It’s baked

    

13. 13 Take it out immediately and shake it gently on the table a few times, then turn it upside down and let it cool

    

14. 14 While waiting, wash the strawberries first

    

15. 15 After the cake has cooled, cut it into three slices. In order to cut evenly, you can align it with a toothpick and then cut

    

16. 16 After cutting the pieces, use a knife to cut them into smaller pieces. In order to place the fruit in the mold more easily and leave room for the mousse liquid, you can use a smaller bowl as a tool

    

17. 17 Cut the strawberries as shown in the picture and place them in the mold. Don’t forget to wrap the base of the mold with tin foil in advance

    

18. 18 Start making mousse: 200 grams of strawberries + 120 grams of yogurt (a total of 150 grams of yogurt is required, keep 30 grams for later use) and stir into puree with a food processor

    

19. 19 Take a separate basin and pour 200 grams of whipping cream

    

20. 20 Add 40 grams of sugar to the whipped cream in batches and stir until it becomes a milkshake

    

21. 21 Soak two gelatine slices (10 grams) in cold water for 10 minutes. Heat the remaining 30 grams of yogurt over water. Then add the soaked gelatine slices to the hot yogurt and stir until all melted. After cooling, pour into the strawberry yogurt mixture, and finally pour it all into the whipped cream

    

22. 22 Mix well

    

23. 23 Pour part of the mousse liquid into the mold, and I put a layer of mango slices on top

    

24. 24 Put another layer of cake on top

    

25. 25 Pour the mousse liquid again, shake it a few times and put it in the refrigerator for 3 hours. Tip: If you want to make ocean mousse, the current look can also be used as the base of the ocean mousse cake

    

26. 26 Add 50 grams of qq sugar to 50 grams of boiling water and melt it into water, then let it cool

    

27. 27 Take out the mousse cake base and put fruits on top, I put strawberries and lychees

    

28. 28 Pour in the qq sugar water and store it in the refrigerator for more than 8 hours. Do not freeze, just refrigerate

    

29. 29 If you want to make a marine yogurt mousse cake, you only need to replace the qq sugar just now with 125g of blue RIO cocktail + 75g of Sprite + two (10g) soaked gelatin sheets. As the ocean, it also needs to be refrigerated for more than 8 hours in advance, and then chopped up irregularly and laid out. The beach below is made of biscuits rolled into biscuit crumbs, and the white chocolate is placed in the mold in advance to shape and set aside

    

30. 30 Adding decoration is so beautiful

    

31. 31 Various decorations, such as Crayon Shin-chan comes to swim at the beach🏊

    

32. 32 The side is also beautiful😄

    

33. 33 After 8 to 12 hours, take it out of the refrigerator, blow the edges of the mold with a hair dryer, and pull it out gently to see if it looks pretty

    

34. 34 After cutting it, you can enjoy a fruit feast😄It’s really delicious😍