Ocean yogurt mousse cake
Overview
I saw many friends making ocean cakes, and I really liked it. The blue sea water was so clear, and it gave me a dreamy feeling. I also tried it today. Since I didn’t have cream at home, I used homemade yogurt instead, which is lower in calories and healthier.
Tags
Ingredients
Steps
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Crack the eggs into a bowl and add sugar to prepare for beating.
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Whip until the texture is fine and the cake batter will not disappear immediately after dripping.
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Sift in the flour.
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Stir evenly, pour in the vegetable oil along the spatula, and stir quickly evenly. The up and down technique is similar to the action of stir-frying.
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Brush the mold with a layer of oil, pour the cake batter into the mold and tap it a few times to release air bubbles.
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Place in the preheated oven at 175 degrees for 20 minutes.
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Remove from the oven and let cool.
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Split the cake in half and cut off a ring around it.
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Add 20 grams of fish gelatin powder to 60 grams of cold water, dissolve it, and then heat it over water. Be careful not to exceed 60 degrees.
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Pour into homemade yogurt and mix well.
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In the removable bottom cake mold, first place a layer of cake slices, pour a layer of yogurt mousse liquid, then place a piece of cake, and pour a layer of mousse liquid. Place in refrigerator for 4 hours.
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In the same way, dissolve the remaining 10 grams of fish gelatin powder in 30 grams of cold water, heat it over water, mix it evenly with the blue cocktail, and put it in the refrigerator for cold meals.
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After 4 hours, take the mousse cake out of the refrigerator and use a hair dryer to blow it out of the mold.
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Take out the cocktail jelly and chop it with a spoon.
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Crush digestive biscuits in a food processor.
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Start decorating the cake to look like beach and ocean.
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Sprinkle with shredded coconut as a spray and place a few shell-shaped pasta on top. Isn't it very dreamy?
