Yogurt mousse cake

Overview

For this pastry, although I used yogurt, I changed the traditional method. Because since this year, I have seen many foreign programs and magazines, the Western pastry practices tend to be multi-layered and multi-tastes, so I also hope to have new attempts. Although there is still a big gap with the masters, I think the important thing is to participate, haha. Everyone has something they like to do. What I like most is that when I have free time, I can play music and cook pastries at home. For my love for Western pastries, I still can’t explain a reason, it’s just an inexplicable feeling. But it was really because of this love that it accompanied me through a difficult period in my life. When I was unable to walk due to illness, the beautiful Western pastries provided me with the supreme spiritual support. Everything was only because of her.

Tags

• baking
• chiffon cake slices
• egg yolk
• glucose syrup
• invert syrup
• mango jam
• old yogurt
• orange jam
• pineapple jam
• whipping cream
• fine sugar
• gelatin tablets
• grated orange peel
• water

Ingredients

Steps

1. 1 Heat the puree + fine sugar to about 45°C, add gelatine and mix well, find a 13cm*13cm square mousse ring, wrap the bottom with plastic wrap, pour the cooked jelly into the mousse ring, cool down and freeze in the refrigerator to harden;

   

2. 2 Yogurt mousse: Beat egg yolk + fine sugar;

   

3. 3 Yogurt mousse: Boil glucose + water to 118℃, slowly pour in 2 along the edge of the eggbeater. At this time, keep the eggbeater at high speed and continue stirring until thick and white;

   

4. 4 Yogurt mousse: Melt gelatine sheets, add in 3 and mix well, add invert sugar;

   

5. 5 Yogurt mousse: Add the old yogurt in batches and stir evenly. If added all at once, it will easily form lumps;

   

6. 6 Yogurt mousse: Add the whipped cream in batches and stir evenly;

   

7. 7 Assembly: Use a 14cm*14cm square mousse ring (1) First cut out two cake bodies with an area of 13cm*13cm; (2) Wrap the bottom of the mousse ring with plastic wrap, place the wrapped mousse ring on a hard board, first put a piece of cake body, and pour half of the yogurt Mousse (if the mousse is too thin, you can freeze it for ten minutes before continuing); (3) Place the second cut cake body; (4) Place the frozen jelly sandwich; (5) Pour in the remaining yogurt mousse, do not fill it up, leave a height of 2mm from the top, and freeze in the refrigerator for 4 hours to harden.

   

8. 8 Heat orange peel, water, glucose syrup and white sugar together, cook until saccharification, lower to about 45℃, add soaked gelatine slices, mix well, let it reach hand temperature and set aside;

   

9. 9 Take out 7, smooth the surface, pour 8, and use a spatula to distribute the orange peel shreds as evenly as possible on the surface, put it in the refrigerator for a few minutes, and then demould;

   

10. 10 Simple ingredients can make delicious cakes;

    

11. 11 Beautifully cut, and most importantly, refreshing and delicious.