Record the practices and materials so that you can read them later. The formula is an 8-inch square mold.
Bake two cake rolls first.
The original taste is fine. Put the grilling net to cool.
Then cut the fruit into thin slices.
Send 150 grams of whipped cream and 15 grams of fine sugar.
Cut a piece of cake according to the size of the mold, I am small, it should be as big as the cake mold.
A layer of cream and a layer of fruit are covered with mold.
Spread a layer of cream.
Cover a piece of cake that is as big as the mold.
The gelatin is soft in the ice. 10 grams of milk is heated by water, and the gelatin tablets are drained and stirred until melted.
Add the yogurt and stir evenly. I use sugar-free yogurt.
Light cream and sugar to send to 5,6 points, a little grainy. Mix well with the yogurt in the previous step, which is the mousse solution.
Pour into the mold and freeze until solidified for about half an hour. I forgot to take this step. Fruit should be laid in step 15.
The gelatin is soft in advance. Grape juice and fine sugar are heated by water, and the gelatin tablets are drained and heated to stir and melt.
Pour half of the grape juice into the cold, then spread the fruit and continue to refrigerate for 20 minutes.
Pour in the remaining grape juice and refrigerate for one night in the refrigerator. I doubled it and made a big box cake with the rest of the cake.
Released the next day.
Cut it and enjoy it.
The box cake is also beautiful~~