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Recipe: Bakingpie-Rainbow Mousse Cake

Eat rainbow, eat summer preparations: *170g cream cheese to room temperature softening amount: 6 inch cake a mold: 6 inch cake mold

*40g butter insulation melts
Pour 8 g of gelatin powder into 80 g of water and mix well.
80g digestive biscuits chopped with a rolling pin
Pour the melted butter
Stir well
Pour into the mold and flatten it, put it in the refrigerator for use
170g cream cheese insulated water is heated and stirred until thick and no particles
Add 10g lemon juice, 50g fine sugar
Stir well
Melting the refrigerated gelatin insulated water
The gelatin tablets are poured into the cheese paste.
Stir it evenly
Pour 200g of whipped cream into the egg bowl and send it to 60% (slightly thick and not solidified)
Pour into cheese paste
Stir well to become mousse
Adjusted mousse liquid scales out 120g, 90g one, 50g one, 30g one
Add your own favorite color in the mousse solution and each of the weighed ones.
Adjust the color of the mousse solution and pour the most one into the mold with the biscuit
Once again, slowly drop the most one from the middle of the cake mold.
The other three are the same, from the most to the least, in the middle of the mold, and finally put it in the refrigerator for more than 4 hours.
Take out the refrigerated mousse, wrap the mousse circle with a hot towel, and take it out.