Pea Yogurt Mousse Cake

Overview

Guyou's digestive biscuit biscuits are multi-purpose biscuits. You can eat them directly. You can eat them in another way. People who play with baking like to use them as the base or decoration of cakes. Especially in summer, you don't need to open the oven to bake the cake base. You can use it directly as the base of the mousse cake, which is convenient and fast.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• birthday
• lactation
• condensed milk
• digestive biscuits
• gelatin
• original yogurt
• ripe peas
• unsalted butter
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Strain the homemade plain yogurt first, pour it all into a cloth bag, put it in the refrigerator and filter it overnight;

   

2. 2 Prepare all the materials. The filtered yogurt is about 500g; use tin foil to hold the bottom of the mousse box, the size is 14*14; soak 3 pieces of gelatine in ice water, or soak in cold water and store in the refrigerator;

   

3. 3 Put 80g of digestive biscuits into a plastic bag, mash them with a rolling pin, melt the butter in the microwave, pour it into the biscuit crumbs, and spread the bag gently and evenly;

   

4. 4 Pour the mixed biscuit crumbs into the mousse box, flatten it with a spoon and put it in the refrigerator for about 20 minutes;

   

5. 5 Take 300g of filtered yogurt, put it together with the peas in a mixing cup, and beat with a hand-held mixing stick until smooth;

   

6. 6 Drain the soft gelatine and heat it in the microwave together with the granulated sugar until it melts;

   

7. 7 Pour the melted gelatine and sugar solution into the yogurt, and continue to stir evenly with a stir stick;

   

8. 8 Filter the yogurt solution and remove the filtered residue;

   

9. 9 Take out the mousse box from the refrigerator, pour in the filtered yogurt solution, and put it in the refrigerator for about 2 hours;

   

10. 10 Soak a piece of gelatine in cold water, take 150g yogurt and 20g condensed milk and put it in a mixing cup;

    

11. 11 Melt the soaked gelatine in the microwave, pour it into the yogurt, and stir evenly with a stir stick;

    

12. 12 Take out the solidified pea yogurt mousse, pour in the yogurt solution, and return it to the refrigerator;

    

13. 13 After about 2 hours, the mousse has been set. Use a hair dryer to heat the surrounding area of the mousse frame to remove it smoothly;

    

14. 14 pieces of 30g Guyou digestive biscuits, use a rolling pin to roll them into fine biscuit crumbs;

    

15. 15 First use a sieve to sift biscuit crumbs on the surface of the cake, and then use a pattern sieve to sift a little powdered sugar to decorate the pattern;

    

16. 16 The cake scooped out with a spoon looks like this;