How to Make Sakura Mousse Cake (6 Inch)

Sakura Mousse (6 inches)Egg Rice Cake(6 inches) is a dish that many people make, with different methods resulting in varied flavors,Cooking Network shares the Sakura Mousse Cake(6 inches) recipe, simple, delicious, and perfect for meals. By following this method, you can create a sweet and fresh Sakura Mousse Cake (6 inches), which also applies to many similar dishes.

Sakura Mousse Cake (6 inches)Ingredients Introduction

Milk Cream(200 grams) Water (100 grams) Sakura (a little) Gelatin Sheets (2 pieces for cake body,）) 1 piece for mirror finish Digestive Biscuits (80 grams)Dough pieces Dry

Mousse Cake (6 inches) steps:

1. Crush the small Cookies as finely as possible; I crushed them only slightly, which is my first time making it.Butter Pour into a 6-inch mold

2. Level and refrigerate to chill before use

3. Soak the gelatin sheets (2 pieces) in cold water, then melt over low heat until liquid

4.Yogurt，Cheese, 20 grams of sugar (my child prefers it sweeter). Mix well; the cheese should be warmed first. This makes it easier to mix evenly.

5. Whip the cream with 20 grams of sugar until it forms peaks

6. Add the gelatin solution to the yogurt mixture and stir thoroughly

7. Add the whipped cream into the yogurt mixture, mixing well

8. Pour into the mold with cookie crumbs, level, and refrigerate for 2 hours

9. After the cake body sets, add sakura decorations.

10. I made the mirror finish last; soften one gelatin sheet in cold water, then melt it over low heat. The sugar syrup is mixed with the melted gelatin and stirred well before gently pouring into the set cake. 11. Refrigerate for a few hours, then demold using a hairdryer to carefully remove.

12. Cut into small pieces for tasting; my knife struggles even with an onion.

12. Cut into small pieces, taste test, cutting was not good, after all, my kitchen knife can't even cut through garlic.