Main Ingredients:
6-inch chiffon cake: 1 piece.
Additional Ingredients:
Blue ocean drink: 200g; Ocean fish gelatin powder: 10g; Biscuits: 3 pieces; Cream: 200g; Powdered sugar: 40g; Gelatin powder: 10g; Desiccated coconut: as needed; Sugar beans: as needed; Milk: 100g.
Flavor: Sweet; Technique: Other; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Ocean Mousse Cake
Slice the 6-inch chiffon cake.
Soak 10g gelatin powder in water until soft, then melt it over a double boiler.
Heat the blue drink over a double boiler, pour the gelatin powder into a bowl, stir well, let it cool, then refrigerate.
Soak 10g gelatin powder until soft, then melt it over a double boiler.
Heat 100g milk over a double boiler. Pour the gelatin powder into it and stir well.
Place cake slices in a mold.
Add powdered sugar to the cream.
Whip until it reaches a non-flowing state.
Pour the cooled milk into the cream and mix well.
Pour the cream into the cake mold, refrigerate for 4 hours, remove, blow around with a hairdryer, take out, and decorate with sugar beans.
Prepare the biscuits and ocean jelly.
Prepare the sugar beans.
Add crushed biscuits, jelly desiccated coconut, and decorate with mermaids and coconut trees.
