Blueberry Mousse Cake

Overview

I have always liked blueberries, yogurt, and baking. Combining refrigeration and baking to create something delicious is a fun and wonderful thing!

Prepare the ingredients, I forgot to take a picture of the mousse ingredients.
Separate the egg whites and egg yolks. Remember there should be no water in the basin and make sure it is clean.
Add 70 grams of sugar to the egg whites and beat until they form a rough foam.
Continue to beat the egg whites with an electric whisk.
Add cream of tartar
Just make a small point that won't fall down and have a pattern that won't disappear.
Add 30 grams of salad oil, salt, milk, and sugar to the egg yolks, and stir evenly.
Sift low-gluten flour once
Sift again into the egg yolk liquid.
Mix well.
Just smooth and without particles.
Use a spatula to scrape in 1/3 of the egg whites
Mix well
Add the remaining egg whites and continue to stir.
The state should still be uniform and smooth.
Pour into the mold 9 minutes full.
degrees, heat up and down for 50 minutes, turn upside down after coming out of the oven, let cool and then unmold,
Soften the gelatine with cold water, whip the cream, pour the yogurt into the blueberry puree and stir evenly, then pour in the whipped cream.
Melt the gelatine over water and pour into the blueberry cream liquid, stir evenly.
Pour into the 8-inch removable bottom cake mold filled with the previous cake slices, and draw patterns with chocolate sauce.
After refrigerating overnight, take it out with a hair dryer and blow it around to unmold it and cut into pieces.
Just decorate according to personal preference.