Yogurt Mousse Cake (6 inches)-You Are Foodie

By Doreen
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Yogurt Mousse Cake (6 inches)

Special note: two pictures have been shown to prove that the mousse ingredients of the two cakes can be consistent, and the imagination can be used in different ways. The following steps also follow the first picture (explained by strawberry yogurt mousse). If you are particular about the single color and want to make the second picture of the ocean mousse cake, I will mark the ingredients and ingredients of the separate yogurt mousse at the end.Mousse cake is suitable for partial summer and hot summer. It is delicious, good-looking and in a good mood 😁

If you want to make yogurt Mousse Cake alone, the dosage of 6-inch mousse layer is: 280 grams of yogurt, 100 grams of light cream, 35 grams of sugar, 2 pieces of gelatine (about 10 grams). The process of making mousse is the same as that described above

Step 1 . First make a 6-inch Qifeng cake, mixed with milk + 10g sugar + oil + egg yolk

Step 2 . Mix well

Step 3 . Sift in low flour and mix well

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

Step 5 . Continue to beat the egg white, add sugar to the egg white for the second time, and beat until it is as shown in the figure

Step 6 . Finally, pour the remaining sugar into the egg white (at this time, 40 grams of sugar have been added to the egg white), send it to the egg white and beat it up

Step 7 . Add one third of egg white into the batter and stir it up and down. Never stir it in circles

Step 8 . Stir well and continue to add one-third of the beaten egg white

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

Step 10 . Pour the whole batter into the 6-inch mold, and then pick up the mold and gently shake it on the table

Step 11 . Don't forget to preheat the oven in advance. Bake it up and down at 155 degrees for 40 minutes, and then turn it to 170 degrees for coloring for 25 minutes. (if it succeeds, it should drum up in about 30 minutes, as shown in the figure)

Step 12 . Baked

Step 13 . Take it out immediately, shake it gently on the table, and then turn it upside down to cool it

Step 14 . Wash strawberries first while waiting

Step 15 . When the cake is cool, cut it into three pieces. In order to cut it evenly, you can align it with a toothpick and then cut it

Step 16 . After cutting the slices, cut them into smaller ones with a knife. In order to put the fruit in the mold and leave room for the mousse liquid, you can use a smaller bowl as a tool

Step 17 . Cut the strawberries, as shown in the figure, and lay them in the mold. Don't forget to wrap the tin foil on the mold base in advance

Step 18 . Start making mousse: 200 grams of strawberries + 120 grams of yogurt (150 grams of yogurt is required in total, and 30 grams are left for later use). Mix it into mud with a cooking machine

Step 19 . Take a basin alone and pour 200g light cream

Step 20 . Add 40 grams of sugar to the cream and stir it into a milkshake

Step 21 . Soak two Geely diced tablets (10g) in cold water for 10 minutes. Heat the remaining 30g yoghurt in water. Then put the soft Geely diced tablets into the hot yoghurt and stir them until they are all melted. After cooling, pour them into the strawberry yoghurt mixture, and finally pour them all into the light cream

Step 22 . Stir to make it mixed evenly

Step 23 . Pour a part of the mousse into the mold, and I put a layer of mango kernels on it

Step 24 . Put another layer of cake on it

Step 25 . Pour in the mousse again, shake it gently and put it in the refrigerator for 3 hours. Tip: if you want to make ocean mousse, you can also use it as the bottom of ocean mousse cake

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

Step 27 . Take out the bottom of the mousse cake and spread it with fruit. I spread strawberries and lychees

Step 28 . Pour in QQ sugar water and keep it in the refrigerator for more than 8 hours. Don't freeze it, just refrigerate it

Step 29 . If you want to make ocean yogurt mousse cake, you only need to change the QQ sugar just now into blue Rio cocktail 125g + sprite 75g + two (10g) soaked Geely Ding tablets. As the ocean, you also need to refrigerate for more than 8 hours in advance, and then cut them irregularly. The beach below is rolled into biscuits, and the white chocolate is put into the mold in advance for shaping and standby

Step 30 . It's beautiful to add decoration

Step 31 . All kinds of decorations, such as crayons. Xiaoxin came to the beach to swim 🏊

Step 32 . The side is also beautiful 😄

Step 33 . Take it out of the refrigerator after 8 to 12 hours, blow the edge of the mold with a hair dryer, and pull it gently to demould it. See if it looks good

Step 34 . After cutting, you can enjoy the fruit feast 😄 It's really delicious 😍

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