Red Heart Dragon Fruit Yogurt Mousse Cake

Published Feb 26, 2024 at 13:48pm ET


Red Heart Dragon Fruit Yogurt Mousse Cake

My friend who likes this cake asked for a process of making it, and I probably got it! These quantities will probably make a ten-inch cake!

Food Material List

  • 1 Egg 5
  • 2 White granulated sugar (for egg yolk) 30g
  • 3 White granulated sugar (for protein) 70g
  • 4 Milk (for egg yolk) 80ml
  • 5 Low-gluten flour 120g
  • 6 Lemon juice (Qifeng protein for deodorizing) Two drops
  • 7 Lemon juice (Muse paste) 3 spoons (soup spoon)
  • 8 Unsalted butter 600g
  • 9 Natural yoghurt 750g
  • 10 Powdered sugar 120g
  • 11 Fish gum powder (Muse paste) 60g
  • 12 Fish gum powder (mirror) 30g
  • 13 White sugar (for mirror) 15g
  • 14 Fire Dragon Juice (Mirror) 300g
  • 15 cold water 100g
  • 16 Cream cheese 3 tablespoons

Operational steps

  • 1 Egg protein and yolk are separated from yolk. Only 4 yolks are left with 30 g of sugar and 80 ml of milk. Whisk them evenly and then sift into 120 g of low gluten flour. Whisk without granules (flour paste can be added if it is too thin).
  • 2 Preheat the oven with 180 degrees of protein and add 70 g Sugar and two drops of lemon juice. Electric egg beater beats at high speed until dry foaming (that is, beating into butter and lifting a small upright corner of the egg beater)
  • 3 One third of the beaten egg yolk paste is mixed evenly, then the mixed egg yolk paste is poured into the rest of the protein paste, and evenly poured into the mold. Shock the bubbles twice, put them into the preheated oven at 180 degrees and bake at 155 degrees for an hour. (During this period, the cake should be covered with tinfoil so that the paste can not be stuck with toothpicks on the cake if it is toothpicks. Dryness proves that you can bake it out of the oven if the toothpick is sticky and wet, bake it a little more.) Baking the cake with the inverted screen and chilling off a circle of face embryos is a little smaller than the previous mold circle, one layer smaller than the previous mold circle, and then opening the middle with two pieces in the middle, you can put fruit or jam in the middle.
  • 4 750g yoghurt, 120g sugar powder, 3 spoons lemon juice, 3 spoons butter cheese, mix evenly, then add 60g fish glue powder paste (fish glue powder is boiled with 100g warm water beforehand), mix evenly, if the yoghurt paste has caked, it will be separated from hot water.
  • 5 Whisk 600 g light cream until 7-8 minutes, then pour the yogurt paste into the cream paste, stir it evenly, and then pour it into the mould with the cake embryo. Just before the top layer, put it in the refrigerator to cool.
  • 6 Finally, 300 g of Pitaya juice, 15 g of sugar and 30 g of gelatin powder (gelatin powder is also boiled with a little warm water) are stirred evenly, slowly poured into the solidified mousse, shake and spread evenly (which also needs to be controlled, like thick mirror, like thin or shallow layer) into the refrigerator until it is completely solidified and removed with a hot blower. Just blow a circle of demoulding outside the mould to decorate it.

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Healthcare food category

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