How to make cool yogurt mousse without oven. How to make ice cream cake.

Would you like to eat an ice cream cake in summer? Let me give you a method to make a cool yogurt mousse cake without using an oven. Let’s get a little coolness in the summer.

Materials:

①Yoghurt mousse layer: 200g cream cheese, 200g yogurt, 40ml whipping cream, 100ml milk, gelatin sheets (put in Soak in cold water until soft) 20g, 75g caster sugar, 15ml lemon juice, 7ml rum. ② Biscuit bottom layer: 100g digestive biscuits, 50g butter. ③Top decoration: appropriate amount of cherries, ④Others: 2g of melted butter (brushed on the inner wall of the mold), 1 six-inch removable bottom round mold, appropriate amount of tin foil, large baking pan (for adding hot water when whipping cream cheese) 1 indivual.

How to make cold yogurt mousse without oven:

1. Let me show you the finished yogurt mousse cake. It doesn’t require an oven and it feels delicious.

   

2. Prepare all the ingredients for making yogurt mousse cake.

   

3. Take a six-inch removable bottom cake mold and wrap the removable bottom with tin foil.

   

4. The butter is heated in a water bath and melted into a liquid state.

   

5. Crush digestive biscuits into biscuit foam.

   

6. The finer the cookie foam, the better.

   

7. Pour liquid butter into the cookie dough.

   

8. Stir clockwise to form a cookie butter paste.

   

9. Pour the biscuit butter batter into a six-inch cake mold and flatten it with a spoon to form a cake base.

   

10. Place the cake mold with the base in the refrigerator for half an hour.

    

11. Melt the cream cheese over a water bath and add sugar.

    

12. Use a whisk to beat the cheese paste until smooth and smooth without any grains.

    

13. Add lemon juice and rum to the whipped cheese paste.

    

14. Stir the cheese paste clockwise until evenly mixed.

    

15. Add yogurt to the cheese paste, stir evenly in a clockwise direction, and set aside.

    

16. Add milk to the whipped cream.

    

17. Heat in a water bath and stir evenly.

    

18. Soak the gelatine slices in cold water until soft and add them to the creamy milk.

    

19. Stir clockwise until the gelatin tablets are completely dissolved.

    

20. Pour the cream milk into the cheese paste three times, and stir evenly from bottom to top each time to form a yogurt mousse paste.

    

21. The yogurt mousse paste is swollen, delicate, smooth and has no graininess.

    

22. Take out a six-inch cake mold with a cake base from the refrigerator, and apply a layer of butter evenly on the walls of the mold (to facilitate demolding).

    

23. Pour the yogurt mousse paste into a six-inch mold containing the cake base, and shake it a few times to release air bubbles.

    

24. Put the yogurt mousse cake in the refrigerator for more than 4 hours, preferably overnight.

    

25. Take out the mold and enjoy the cold yogurt mousse cake. Demoulding method: Use a hot towel to warm the outer wall of the cake mold to demould.

    

26. Add decorations, the yogurt mousse cake is ready without oven, come and taste itBar.

    
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Extended reading:

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