To the Departing Spring【Cherry Blossom Mousse Cake】

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

To the Departing Spring【Cherry Blossom Mousse Cake】Cooking Steps

6-inch cake in the oven

Cut the chiffon cake into three slices, trim the edges

Soak 10g of gelatin sheets in cold water until soft

Melt the gelatin sheets over a water bath, add lemon juice (to remove fishy taste), let it cool

Mix in the plain yogurt

Whip the whipping cream with sugar until 60% stiff peaks (sugar amount can be reduced), mix in the yogurt (mousse mixture is ready)

Line the bottom of a 6-inch springform pan with a layer of cake

Pour in half of the mousse mixture

Place another slice of cake on top, pour in the mousse mixture, smooth the top, refrigerate for 2 hours

Start making the mirror glaze: Soak the salted cherry blossoms in cold water (repeat a few times)

Soak 5g of gelatin sheets in cold water until soft, melt over a water bath, add lemon juice (to remove fishy taste), let it cool, add Sprite and mix well, skim off any bubbles

Pour the Sprite glaze over the chilled mousse cake, decorate with soaked cherry blossoms, refrigerate for at least 2 hours. (To easily remove from the mold, use a hairdryer around the edges of the mold)

The combination of plain yogurt and whipping cream is superb

To achieve clean slices, heat the knife before cutting

Still craving for more…