Yogurt rice mousse cake

Overview

The weather has been dry in winter recently, and it hasn’t snowed for a long time. The heater at home is burning very hot, which makes the already dry climate even worse. My mouth is dry and my throat is uncomfortable. The humidifier is also working non-stop. My children always want to eat something cold when they come back from school. For snacks and the like, I have made a lot of yogurt and milkshakes before. This time I will make a mousse cake. I opened the refrigerator and took a look. The whipping cream was gone. I only saw yogurt and some leftover rice. Oh~~ Let’s try using rice to make a mousse cake this time~~~

Tags

• pastries
• baking
• children
• birthday
• cake flour
• chocolate spread
• corn oil
• egg
• rice
• white sugar
• yogurt
• gelatine powder
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Cake ingredients

   

2. 2 Make the cake embryo: first separate the egg whites and yolks

   

3. 3 Add sugar, yogurt, and corn oil to the egg yolks and mix well

   

4. 4 Sift the flour and add it to the egg yolks, then mix evenly

   

5. 5 Add a few drops of lemon juice to the egg whites, add sugar in three batches and beat until it forms a small peak

   

6. 6 Take one-third of the egg whites and mix well into the egg yolk batter

   

7. 7 Pour it back into the egg whites and mix evenly again

   

8. 8 Pour the mixed cake batter into the mold

   

9. 9 Bake in the oven at 170 degrees for 35 minutes (you can use a toothpick to check if it is done)

   

10. 10 Mousse paste ingredients

    

11. 11 How to make mousse paste: Pour rice and yogurt into a food processor (yogurt should be thinner for easier beating)

    

12. 12 Beat into rice and yogurt paste

    

13. 13 Then add powdered sugar and chocolate sauce and mix well

    

14. 14 Soak the gelatine powder in warm water, pour it into the rice yogurt paste and stir evenly

    

15. 15 Cut the cake into two slices from the middle and put one slice back into the mold

    

16. 16 Then pour half of the mousse paste into the mold

    

17. 17 Place it in the refrigerator for an hour, then place the other cake slices on top of the solidified mousse batter

    

18. 18 Finally, pour all the remaining mousse paste into the mold, smooth it with a scraper, and put it in the refrigerator for 3 to 4 hours before taking it out

    

19. 19 Sprinkle with coconut and other decorations (the temperature in the room is too high, the mousse is almost melting before the photo is taken)