I fell in love with this cake at a glance. It is very suitable for summer. It tastes cold and not delicious.
Food Material List
- 1 Sea wave
- 2 RIO Blue 50g
- 3 Sprite 70g
- 4 Gelatin sheets 1 tablet (5g)
- 5 Bottom of cake
- 6 butter 30g
- 7 Digestive biscuit crushing 70g
- 8 Cake body
- 9 Yogurt 320G
- 10 Berry sugar 50g
- 11 Gelatin sheets 3 tablets (15g)
- 12 Unsalted butter 200g
- 13 Decorative shells
- 14 White chocolate 40g
- 15 Decorative digestive biscuits Appropriate amount
- 16 Decorate white chocolate or coconut Appropriate amount
- 17 Girth Appropriate amount
Operational steps
- 1 Marine production. Gelidine tablets 5g cold water bubble soft standby.
- 2 Sprite, heated in water, put in soft gelatin slices, stir until all melted, then pour in Rio and stir evenly. (Blue orange wine makes the waves darker, but because its more expensive, I chose the same blue Rio although its lighter.)
- 3 After cooling, enter the refrigerator freezer until it completely condenses.
- 4 Make the bottom of the cake. Butter melts in water to form a liquid.
- 5 Add digestive biscuit crushing (which I bought was crushed directly) if it is a whole biscuit, you can break it and put it in a fresh-keeping bag, crush it with a rolling pin, or beat it into powder by a cooking machine.
- 6 Stir to make it mixed evenly,
- 7 Lay it on the bottom of the mould and compact it flat. Put it in the refrigerator freezer.
- 8 The cake making part. Gelidine tablets are soft. After 1/2 yogurt is heated in water, put in soft gelatin slices and stir until melted.
- 9 Add the remaining 1/2 yogurt and mix well. Cool and stand by.
- 10 Light butter and sugar powder can be whisked until just the appearance of lines.
- 11 Pour the whipped cream into the cool yogurt and mix well. Be sure to cool down, or the temperature will melt the butter.
- 12 Pour it into the hardened mould at the bottom of the cake. Shake gently until the surface is smooth. Refrigerate for 2-3 hours.
- 13 Decorate the shell making part. White chocolate melts in water.
- 14 Pour it into the mould and put it in the refrigeration room to harden the chocolate.
- 15 Demoulding is very convenient. Refrigerate in the refrigerator.
- 16 Take out the frozen cake. Wipe the mould around with a hot towel (with a blower can also be used) and pad a cup at the bottom. Hold the mould around by hand and press down gently to remove the film. The white cake is beautiful.
- 17 Take out the sea freeze and mash it with a fork.
- 18 The cake body is surrounded by a rim. Marine frozen paving 2/3, digestive biscuit powder paving 1/3 for beach. Decorate the shells. The remaining white chocolate is scraped with a fork to make waves.
