Rainbow Mousse Cake Recipe

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Weigh and digest.Crush the digested biscuits into pieces with a rolling pin.Insulated water melts the butter

Rainbow Mousse Cake Recipe
Prep:
Cook:
Total:
Level: Intermediate
Yield: 6 servings

Ingredients

Digest biscuits 160g
Butter 75g
Homemade yogurt 450g
unsalted butter 450g
Powdered sugar 80g
gelatin sheets 20g
Ice water appropriate amount
Imported edible pigment appropriate amount
Round cake mould 8 inches

Instructions

  • Weigh and digest.

    Rainbow Mousse Cake
  • Crush the digested biscuits into pieces with a rolling pin.

    Rainbow Mousse Cake
  • Insulated water melts the butter.

    Rainbow Mousse Cake
  • Pour the melted butter into the broken biscuits and stir well.

    Rainbow Mousse Cake
  • First lay a piece of round oil paper (baking chiffon cake) at the bottom of the mold, and pour the digested biscuits into the 8-inch cake mold.

    Rainbow Mousse Cake
  • Compact and digest the biscuit crumbs tightly and put them in the refrigerator for refrigeration. For about 10 minutes, it can be refrigerated until other processes are completed. Take it out when necessary.

    Rainbow Mousse Cake
  • Soak gelatine tablets in ice water until soft.

    Rainbow Mousse Cake
  • Take out the soft gelatine tablets and pour out the used ice water. Never mix water with mousse paste.

    Rainbow Mousse Cake
  • Insulated water melts the gelatine tablets.

    Rainbow Mousse Cake
  • Weigh homemade yogurt. You can also use ordinary yogurt purchased from the supermarket. Be careful not to use thick old yogurt. I usually choose the one weighing 1L in a paper box. The shelf life is about 7 days.

    Rainbow Mousse Cake
  • Let's refer to the supermarket yogurt I used. Generally, yogurt, yogurt and fermented Milk are OK. Be careful not to use thick yogurt, let alone old yogurt. In addition, lactobacillus beverage belongs to beverage category, not yogurt category, and cannot be used.

    Rainbow Mousse Cake
  • Pour powdered sugar into yogurt and stir well. The yogurt purchased in the supermarket has sweetness, and the amount of powdered sugar can be reduced to 50g. However, everyone has different tastes. I don't think it's sweet and greasy to make it with ready-made yogurt according to the original amount. I'll give you a reference.

    Rainbow Mousse Cake
  • Pour the melted gelatine into the yogurt and stir well. If you encounter the problem that Geely Ding agglomerates when added to yogurt, Geely Ding can mix a small part of yogurt and heat it in water, and then mix it with most yogurt after melting.

    Rainbow Mousse Cake
  • Weigh the cream.

    Rainbow Mousse Cake
  • Beat the light cream with an Egg beater until there is a slight grain. After passing it with an egg beater, it can leave a grain that will not disappear immediately. About six months.

    Rainbow Mousse Cake
  • Pour the yogurt into the cream three times and mix well with a scraper.

    Rainbow Mousse Cake
  • Divide 5 portions from more to less. It depends on the feeling. Visual inspection is almost enough.

    Rainbow Mousse Cake
  • Professional and safe food pigment imported from the United States.

    Rainbow Mousse Cake
  • Take out the cake round mold from the refrigerator and pour in the largest amount of red paste first.

    Rainbow Mousse Cake
  • Shake gently to spread the red paste evenly.

    Rainbow Mousse Cake
  • Pour in the second largest amount of yellow paste, find the center of the circle, and don't shake your hand, so that the color can be evenly distributed. Here, including the next few steps, you can't shake it evenly. All colors will flower in a flash.

    Rainbow Mousse Cake
  • Continue to pour the blue paste from the center of the circle.

    Rainbow Mousse Cake
  • After pouring all, if there are bubbles on the surface, it can be broken with a toothpick.

    Rainbow Mousse Cake
  • Refrigerate for more than 5 hours. You'd better spend the night.

    Rainbow Mousse Cake
  • Remove the demoulder. You can put a transparent edge around the mousse paste to help demould. I forgot to enclose it before. I enclose it here to look good.

    Rainbow Mousse Cake
  • Slice and enjoy. When you don't eat, you should still keep it in cold storage. Don't keep it in room temperature. It will melt.

    Rainbow Mousse Cake
  • For the film removal method, please refer to another step of my formula. Connect the mold with the mousse and put it on the pop can with beverage or other similar objects. The blower turns on the hot air and blows around the outer wall of the mold. The whole mold should be heated evenly and blown to every corner. With a "bang", the outer wall of the mold will fall off by itself after blowing for a little while. The surface is quite smooth.

    Rainbow Mousse Cake
  • Another formula is my new creation this year. Although it is watermelon shape, it is not watermelon flavor. Moreover, it is so beautiful and has no pigment at all. The color and taste of the red watermelon pulp comes from the sour and sweet fruit - raspberry. The color and taste of green watermelon skin come from the best origin of Matcha, Matcha in Japan. Black watermelon seeds are French drop shaped dark Chocolate. The taste of them together is unspeakable and amazing. If you want to make a beautiful and delicious mousse without pigment, move to my watermelon Cheese Mousse formula.

    Rainbow Mousse Cake

Nutrition Facts

Per Serving ( 100 g ) :
calories339 calories
carbohydrate32.5 g
cholesterol112 mg
fat22.5 g
fiber1.8 g
protein5 g
saturatedFat11.5 g
sodium89 mg
sugar24 g
transFat0.2 g

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