Flamingo peach mousse cake
By VicentaLakin
Recipe Recommendations
- pitaya juice 50 grams
- cake body 2 tablets
- light cream 260 grams
- coconut appropriate amount
- peaches appropriate amount
- white sugar 20 grams
- sweetening
- other
- several hours
- ordinary
Steps for Flamingo peach mousse cake
1
Two cakes ready。
2
Light cream added 20 grams of flamingo juice。
3
You can't overdo it。
4
Peaches to cut the pelvis。
5
Eight inches, a piece of cake。
6
Then you pour it into cream, and you put peaches in it。
7
In the cake body。
8
Pour in cream. Equilibrium。
9
Coconut decoration, freezer for three hours。
10
The finished product。
11
The finished product。
12
Cut, eat, eat for breakfast。