Rainbow mousse cake

Overview

The colorful rainbow mousse will instantly brighten your mood.

Tags

Ingredients

Steps

Weigh the digestion cookies.
Use a rolling pin to crush the digestive biscuits into crumbs.
Melt the butter over immersed water.
Pour the melted butter into the digestive biscuit crumbs and mix well.
Pour the mixed digestive biscuit crumbs into an 8-inch cake round mold.
Tightly compact the digestive biscuit crumbs and refrigerate.
Soak gelatine sheets in ice water until soft.
Remove the soaked gelatine sheets.
Melt the gelatine sheets over hot water.
Weigh out your homemade yogurt.
Pour the powdered sugar into the yogurt and mix well.
Pour the melted gelatine into the yogurt and stir evenly.
Weigh out the whipped cream.
Use a whisk to whip the whipping cream until it reaches 80%, until slightly textured.
Pour the yogurt into the whipping cream and mix well.
Divide into 5 portions according to the amount from most to least.
Blended with professional and safe food coloring imported from the United States.
Take out the cake round mold from the refrigerator and pour the largest amount of red batter first.
Shake gently to spread the red paste evenly.
Pour in the second largest amount of yellow paste and pour it into the center of the circle so that the color can be evenly distributed.
Continue pouring the blue paste from the center of the circle.
After pouring everything in, if there are any bubbles on the surface, use a toothpick to pop them.
Place in the refrigerator to chill for more than 5 hours.
Remove from the mold.
Cut into pieces and enjoy.