When I went to work in the morning, I saw that the ginger trees in the neighborhood were beautiful, showing different layers of yellow, a piece of leaves flying in the wind.I hurriedly picked up the wings and carefully put them in the bag, wondering how I could make these beautiful leaves into my cake.Moose cake is the best choice.On New Year's Eve, honey, I want to give you a leaf.When you receive a gift, be sure to shout!

WHAT YOU NEED

Ingredients

1
mustard material; digested biscuits 85 g
45 grams of butter
100 grams of fresh animal cream
20 grams of sugar
Cold water 20 grams
1/8 of a teaspoon (0.625 ml)
2
cheese mousse filled; 100 grams of cream cheese
3. Banana mousse filled with banana juice 120 grams 120 grams
100 grams of fresh animal cream
Cold water 35 grams
3. Parsley mousse filled with parsley juice 120 grams 120 grams
2
cheese mousse filled; 100 grams of cream cheese
1 gram of salt
Half a tablespoon (2.5 grams) of gelatin
20 grams of flour
One piece of gelatin
4
mirrored; 75 ml of soda
Half a slice of gelatin
4
mirror surface; 75 ml of soda

How TO MADE Parmesan cheese and mousse cake

Steps 1 to 4

1. Preparing materials for Musti.

2. Melting the insulation of butter.

3. The bag for the cookies is crushed with a doughnut stick.

4. The biscuits are crushed and mixed with butter.

Steps 5 to 8

5. Put the crackers in the bottom of the mold, squeeze them, and freeze them in the refrigerator.

6. 200 ml of animal sour cream is sent to the soft foam with an egg beater, (to make two different mousse fillings each requires 100 ml of sour cream, here it is sent once)

7. Send the fresh cream and put it in the refrigerator for storage.

8. Prepare the cheese mousse filling

Steps 9 to 12

9. (The two gelatin slices are boiled in cold water and melted after boiling)

10. Cheese slices

11. After the cheese is softened at room temperature, fine sugar is added, and the egg beater is used to make the cheese smooth and without particles.

12. Then add lemon juice, vanilla extract, salt and other ingredients, and continue to stir evenly in the egg beater.

Steps 13 to 16

13. The gelatin solution is poured into the beaten cheese paste and stirred evenly.

14. Put half of the light cream in the cheese filling and mix it well.

15. Remove the mousse from the refrigerator, pour the cheese mousse into the mold, shake it a few times, and put it back in the refrigerator.

16. Prepare the parsley mousse filling.

17. The parsley juice is mixed with sugar powder and the remaining half of the whipped cream is mixed.

18. Remove the cake from the refrigerator again, pour the parsley mousse into the mold, and refrigerate it again.

19. Ginger leaves are washed, boiled, and dried.

20. Put half a slice of gelatin in 30 grams of cold water, soften it, melt it, add it to the soda, and after cooling, pour it on the cake surface.

21. Put the leaves on.

22. That's how the beautiful cake was born.

23.