How to Make Cherry Mousse Cake

Cherry Persimmon Mousse Egg Cake Ingredients:

Light Cream 150 grams, sugar 15 grams,CherriesJam 120 grams,Yogurt 100 grams, gelatin sheets 1.5 pieces



Cherries Cherry Mousse Cake Steps:

Step 1 Soak the gelatin sheets in cold water until soft (can be refrigerated)

Step 2 Whip the light cream with sugar until it forms patterns, then place in the refrigerator to chill.

Step 3 Heat the cherry jam and stir until smooth, then add yogurt and mix well.

Step 4 Place the softened gelatin sheets in a small bowl and heat them until melted. Add this mixture to step 3, stirring evenly.

Step 5 Take out the whipped cream, take one-third of it, and pour into step 4, mixing evenly before adding all remaining cream, then gently fold to form mousse liquid.

Step 6 Use a mold circle to cut a cake layer from a cooled cake for the mousse base. Cut another smaller cake layer using a smaller round cutter.Small cake layer.

Step 7 Place the mold circle on a base plate, then put the larger cake layer at the bottom, pour half of the mousse liquid over it, place the small cake layer in the center and press gently to adhere, then pour the remaining mousse liquid. Shake lightly to remove air bubbles and level the surface.

Step 8 Refrigerate overnight. Remove by blowing a warm wind around it with a hairdryer for easy demolding, and finish decorating later.