How to make eight-inch rainbow mousse cake. Ingredients for eight-inch mousse cake.

When I see the rainbow mousse cake, I have the urge to eat it. I feel proud to be able to make a rainbow cake. I would like to recommend a recipe for making an eight-inch rainbow cake to everyone, so that we can become cake masters.

Ingredients:

160g digestive biscuits, 75g butter, 450g yogurt, 450g whipping cream, 80g powdered sugar, 20g gelatin sheets, ice Appropriate amount of water, appropriate amount of imported food coloring, and an 8-inch round cake mold.

How to make eight-inch rainbow mousse cake:

Weigh 150g digestive biscuits.
Crush the digestive biscuits to form digestive biscuit foam.
Melt 75g butter in a water bath.
Add the digestive biscuits to the melted butter and stir evenly in a clockwise motion to form a biscuit butter paste.
Place a piece of oil paper at the bottom of the eight-inch cake mold, pour in the biscuit butter paste, and spread it completely.
Tighten it down with a spoon and place it in the refrigerator.
Soak gelatine slices in ice water until soft.
Remove the soaked gelatine sheets from the water and drain.
Drain the gelatine sheets and melt in a water bath.
Take 450g of yogurt, or you can make your own yogurt.
Add sugar to the yogurt and stir clockwise until evenly mixed.
Add melted gelatine and stir evenly. If the gelatine sheets are clumps, heat the yogurt slightly until fully incorporated.
Weigh 450g of whipping cream.
Whip the whipped cream until lines appear but do not disappear immediately.
Add the yogurt into the whipped cream in three batches, and use a spatula to stir evenly from bottom to top each time to form a mousse cake batter.
Divide the mousse cake batter into 5 portions from large to small.
Add 5 different colors of food coloring into 5 points of mousse cake batter.
Pour the largest amount of mousse cake batter into the eight-inch mold containing the biscuit base.
Shake gently to spread the mousse cake batter evenly.
Pour the second largest amount of mousse cake batter from the center without shaking your hands to distribute the color evenly.
Continue to pour the third largest amount of mousse cake batter from the center of the circle. Pour the remaining mousse cake batter from the center of the circle.
The rainbow mousse cake batter is basically completed. If there are bubbles on the surface, you can use a toothpick to pop them.
Put the rainbow mousse cake in the refrigerator for more than 6 hours, preferably overnight.
Remove the mold and make a rainbow mousse cake.
The cute eight-inch rainbow mousse cake is ready. If you want to make a six-inch rainbow mousse cake, the ingredient ratio should be halved. Mousse cake is the simplest cake that does not require an oven to bake.