Yogurt mousse cake
This is a mousse cake that I made with the leftover whipped cream from the kiwi tart last time. There's also a liquid yogurt, so I made it with yogurt mousse cake.I made it with a recipe from an old book, and it's a mousse cake with a lot of yogurt and whipped cream. I think it's unfortunate that the mousse mold is low in height, but I think it'll be prettier if you use the mousse mold that's high in height. Sweet and fresh yogurt mousse cake! Let's make it
4 serving
Within 999 minutes
초록바람N
Ingredients
  • Soft flour
    90g
  • egg
    3ea
  • Sugar
    100g
  • Salt
    1little
  • Butter
    20g
  • Vanilla
    1ts
  • egg
    1ea
  • Sugar
    40g
  • Milk
    100g
  • whipped cream
    100g
  • Yogurt
    100g
  • gelatin
    3piece
  • lemon juice
    1Ts
  • whipped cream
    100g
  • Syrup
    70g
  • gelatin
    1piece
  • Canned pineapple
    little
Cooking Steps
STEP 1/17
Please refer to the link for making Genuwaz. @6866169
Let the finished Genuwaz cool completely and slice it into 3 pieces.
STEP 2/17
Prepare canned fruit or pineapple by thoroughly removing moisture. Canned syrup will be used as a topping later, so don't throw it all away and leave about 70g
STEP 3/17
Cut the two Genuwazes into the size of No. 1 moustle.
STEP 4/17
Pre-soaked gelatin in cold water for about 10 minutes, microwave it for about 20 seconds and let it melt completely and not harden.
STEP 5/17
I make yogurt mousse. Beat in eggs, add 20g of sugar and mix well.
STEP 6/17
Add the remaining 20g of sugar to the milk and heat it until the saucepan is soft. Add the heated milk to the egg mixture little by little by little.
STEP 7/17
Place well-mixed egg milk in saucepan and simmer over low heat, stirring constantly. Put a little sauce on the spatula and remove from the heat if it leaves a mark when hand-drawn.
STEP 8/17
Mix well, adding the melted gelatin prepared for the still warm cream little by little. Sift it out and put it in a big bowl,
STEP 9/17
Cool until it feels cold.
STEP 10/17
Whip the whipped cream firmly to about 90% while the cream cools
STEP 11/17
Add whipped cream to a slightly cooled cream and mix well with a whisk,
STEP 12/17
Add room temperature liquid yogurt and lemon juice and mix well. Then the yogurt mousse cream is done
STEP 13/17
Place a prepared sheet of Genuwaz in a wrapped mousse mold and place plenty of drained fruit cans.
STEP 14/17
Then, add about half of the completed yogurt mousse cream,
STEP 15/17
I'm going to add Genuwaz again.
STEP 16/17
Fill top with remaining yogurt mousse cream, clean top and harden in refrigerator for about 3 hours.
STEP 17/17
This is fine, but I whipped the whipped cream, decorated it in a circular shape, soaked gelatin, melted it, mixed it in the prepared syrup, and sprayed it on top to harden it for about a night in the refrigerator. I think it would be good to decorate the top as much as you like
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