Fresh Ocean Cake

Taste: Sweet; Technique: Other; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Fresh Ocean Cake

Prepare ingredients ABCDEF.

Melt the chocolate in a pot, pour the melted chocolate into the ocean cake mold using a spoon, and refrigerate for at least 3 hours.

Soak 15g of gelatin powder in 70ml of cold water, stir with chopsticks, and let it solidify. Heat 100ml of Sprite, then heat the solidified gelatin in a water bath and pour it into the Sprite, stirring well. Pour 200ml of cocktail into the Sprite, mix well, and refrigerate for at least 3 hours.

Soak 5g of gelatin powder in 25ml of cold water. Pour 50ml of Sprite into a mixing bowl. Heat the Sprite, heat the solidified gelatin in a water bath, then pour it into the Sprite, stirring well. Pour 40ml of cocktail into the Sprite, mix well, and refrigerate for at least 3 hours. (Repeat the steps, no more images provided)

Slice the chiffon cake, using 3 slices of chiffon cake. Remove the outer layer of the chiffon cake slice for aesthetics, so it will be wrapped when pouring the mousse mixture, which looks better. Wrap the bottom of the cake mold with aluminum foil for easy transfer to a cake base later.

To make the mousse: Pour 88g of caster sugar into 220g of whipping cream, and beat with an electric mixer until it reaches a thick milkshake-like consistency.

Soak 20g of gelatin powder in 100ml of cold water, stir with chopsticks, and let it solidify.

After solidifying, heat in a water bath, then pour into yogurt and mix well.

After mixing well, pour into 325g of yogurt, add 5g of lemon juice, mix well. Pour in the whipped cream, mix well, and the mousse mixture is ready.

Take one piece of chiffon cake, pour some mousse mixture over the cake slice, place the third slice, pour all the mousse mixture, and refrigerate for at least 3 hours.

Take out the chilled blue jelly, chocolate, and mousse from the refrigerator. Remove the chocolate from the mold first, then cut the blue jelly into small pieces with a spatula, not too uniform for a better effect. Crush the digestive biscuits into powder using a food processor. (If you don’t have a food processor, you can put the digestive biscuits in a bag and crush them with a rolling pin)

Place the mousse on a cup with a few circles smaller than the bottom of the mold, gently blow the outer wall of the mold with a hairdryer, and the mold will slide down by itself. Then add two layers of border. (When adding the second layer of border, if it doesn’t stick, as shown in image 4, squeeze out the air inside with your hand, then it will stick)

Start with a layer of dark blue jelly, then continue with a layer of light blue jelly. Sprinkle the biscuit powder between the jelly layers, and sprinkle desiccated coconut for wave effects. Decorate with white chocolate in seashell shapes. Finally, tie a ribbon for the finishing touch!