An improved version of the Ocean Heart Yogurt Mousse Cake for the girlfriends. I like this tone very much, the blue-orange liqueur is glaring, the yoghurt mousse is just sweet, and the feeling of the entrance is fascinating. This is the amount of 8 inch round film cake.
First make a cake layer. 75 grams of low-gluten flour was sieved 2-3 times.
Put the eggs in the container, do not separate the egg whites, add the sugar, whipped to 3 times the volume expansion
The whole egg liquid is whipped to the state shown in the figure.
Pour low powder into whole egg liquid three times, stir from bottom to top
Pour 30 grams of salad oil and 30 grams of milk into the batter and mix well.
Pour into the 8-inch round film and gently shake out the bubbles.
Put in the oven and bake at 170 degrees for 40 minutes.
Demolded, cut into two sheets from the middle.
The tin foil is covered with an 8-inch round film (or directly with a stainless steel round film), and the hard-baked portion of the cake layer is cut off, and the piece is placed in a round film for use.
Then make a blue wine layer. Heat 200ML of Sprite across the water.
Put two pieces of gelatin tablets that have been soaked in ice water in a blend of sprites.
After a little cold, pour in the blue orange wine (100ml-200ml can be color-matched according to your preference), mix well and put it in the refrigerator.
Below is the yogurt mousse section. First mix 200ML whipped cream and 80g fine sugar to a milkshake.
After soaking 3 pieces of gelatine flakes, they are heated and melted with about 60 g of yoghurt. After cooling, add all the yoghurt and mix well.
Add lemon juice.
Mix the yoghurt with the light cream and mix well. Mousse is ready.
Pour half of the mousse into the round film that has been layered. Cover the cake layer.
Put another piece of cake on the mousse.
Pour in all the remaining mousse and gently shake out the bubbles. Put it in the refrigerator and refrigerate overnight.
Finally make a white chocolate shell. 100 g of soluble white chocolate was placed in a pan and heated to melt. (Remember that there should be no water in the pot, otherwise the chocolate is difficult to turn into a liquid.) In addition, an appropriate amount of salad oil can be added to help the chocolate melt into a liquid state.
Pour the white chocolate solution into the mold of the shell fish, smooth it, shake the bubble out and prick it into the refrigerator.
The next day, all the semi-finished products were taken out of the refrigerator.
The cake is demoulded. Because the inner layer of the 8-inch round film is wrapped with tin foil, it is easy to demould.
The wine has been condensed and cut into small pieces with a knife. It doesn't have to be very regular and the effect will be better. Be careful not to get too broken.
Add a rim to the cake to prevent the wine from slipping.
Carefully spread the blue wine evenly over the surface of the cake.
The solidified chocolate shellfish is demolded and placed on top of the blue wine.
Insert a golden happy birthday card, use a ribbon to surround a bow around the perimeter, and you're done!
Shouxing cut the cake~
The corner of the score.
Blue Orange Liquor can be put a little less, the color will not be so blue, it may be more like the color of the Maldives. I am too real, put 200ML, I was worried that the color was too deep at first, and the effect was good. Put a little less next time. I like blue-green.