Ocean mousse cake

Overview

You can make delicious cakes without an oven. The 10 steps are simple and easy to learn. You will succeed in the first time and you will feel confident instantly! Don’t be afraid of too many steps, but they are very detailed. I believe you will know it after reading it once! This is a 6-inch product, please double the amount for 8-inch products, and multiply each ingredient by 2! Be sure to read the tips, they will definitely be helpful to you~ In order to distinguish the amount of mousse part and the amount of sea surface decoration, each ingredient is marked after it~

Tags

• baking
• home cooking
• afternoon tea
• students
• blue drink
• butter
• coconut
• cookie crumbs
• jam
• sprite
• white chocolate
• white sugar
• animal butter
• gelatin tablets
• ice water

Ingredients

Steps

1. 1 The mousse cake is divided into mousse part and ocean surface. Each uses 10 grams of gelatine slices. We divide the gelatine slices into 2 containers. Cut the gelatine slices into small pieces, put them in the container and pour ice water. Soak the gelatine slices until soft and set them aside for later use

   

2. 2 Crush the biscuits (a food processor or rolling pin will do, just crush them)

   

3. 3 Melt butter into liquid

   

4. 4 Mix 80g biscuit crumbs and butter evenly and spread evenly on the bottom of the 6-inch cake mold. You need to use a loose-bottom cake mold for easy demoulding or a mousse ring

   

5. 5 Heat the jam over water, squeeze the soaked gelatine slices as tightly as possible and drain the water, add to the hot jam, stir until the gelatine is completely melted and mixed evenly, set aside to cool slightly and set aside

   

6. 6 Add sugar to the animal cream and beat until it reaches 6 points. Lift the whisk and the cream will flow slowly without disappearing immediately

   

7. 7 Add the whipped cream to the slightly cooled jam, mix evenly, and you have a mousse paste! Pour the mousse paste into the cake mold (you can add some fresh fruit pieces into it). After pouring, shake the mold a few times to remove excess air bubbles. Wrap the surface of the mold with plastic wrap and refrigerate for at least 4 hours, or overnight!

   

8. 8 Melt the chocolate over water and pour it into the mold. Place it in the refrigerator to freeze. After the chocolate solidifies, unmold it

   

9. 9 Take out the soaked gelatine slices and drain them, put them into Sprite, heat them over water until melted, let them cool slightly and then add blue drink or RIO, stir and melt, then put them in the refrigerator to refrigerate until the jelly is solid

   

10. 10 Take the refrigerated mousse cake out of the refrigerator, use a hair dryer to blow hot air around the cake mold, and gently push the bottom up with your hands to release it perfectly (a transparent rim should be placed around the mousse to prevent the surface decoration of the cake from slipping, and tied with a beautiful ribbon). Crushed biscuits and blue jelly are smashed with a spoon and spread on the surface of the mousse cake. Sprinkle shredded coconut at the junction, and finally place the chocolate shells randomly and you are done!