Yogurt mousse cake
By VicentaLakin
Raw yogurt, lemon juice powder, sugar, a little wine, cream。
Recipe Recommendations
- Solid yogurt original flavor 180 grams
- sugar 25 grams
- Lemon juice powder 16 grams
- light cream 100ml
- Sponge cake base a
- gelatin tablets 5 grams
- water 35 grams
- liquor 5ml
- sweetening
- baking
- several hours
- simple
Steps for Yogurt mousse cake
1
Yogurt, sugar, lemon juice powder ready。
2
The three are even. Refrigerated。
3
5 grams of glinpie plus 35 grams of water, bubblehead. Join the microwave for 10 seconds to melt the tablets。
4
Creaming cream flows to a print trail, which is essentially 2 sizes。
5
The mixture in step 2 is integrated with melted glint, modulated, refrigerated to a little condensed, and rigidly close to the flavoured cream. Smuggle light cream into a mixture, evenly with shovels。
6
Cut the sponge cake slices off the edge and put them in a 6-inch living end。
7
Put in mixed mousse, freeze the fridge for more than four hours。
8
When condensed, the mold is placed on a cup, covered with hot towels, and demould. To decorate. Done。