Mom and Dad's 31st wedding anniversary... the whole beautiful cherry yogurt mousse cake celebration is celebrated!!!!!!

WHAT YOU NEED

Ingredients

90 grams of Oreo biscuits
150 grams of cream
150 grams of raw yogurt
A moderate amount of salted cherries
30 grams of butter
40 grams of fine sugar
3 pieces of gelatin
200 grams of pure water
Strawberry juice in moderation
Lemon juice in moderation

How TO MADE Cherry and yogurt mousse cake

Steps 1 to 4

1. Cherry blossoms are boiled in cold water for backup.

2. Olio biscuits (without whipped cream), crushed in a cooking machine.

3. The butter melted in the microwave oven for 1 minute and 30 seconds.

4. Pour it into the Oreo biscuit crumbs and stir.

Steps 5 to 8

5. Put the butter-soaked Olio biscuit crumbs in a mold, cover them with a preservative film, refrigerate for 15 minutes.

6. The gelatin is soaked in pure water for five minutes, softened, and melted with insulating water.

7. (Because of the cold winter weather, the gelatin is soaked twice, alternating with pink mousse and raw mousse.)

8. ）

Steps 9 to 12

9. Light cream added to fine sugar to a sixth distribution state (i.e. a clear texture)

10. Take a lemon and squeeze the lemon juice.

11. Add a moderate amount of lemon juice to the cream, and stir the yogurt evenly.

12. Take the right amount of strawberries and cook them in a cooking machine to make strawberry juice (for dyeing).

Steps 13 to 16

13. Pour out half of the mousse, add the strawberry juice, stir evenly, add the gelatin, quickly stir evenly.

14. Pour the pink mousse into the mold, put it in the refrigerator and refrigerate for one hour.

15. After the pink mousse has solidified, it is poured into the raw mousse liquid, placed in the refrigerator and refrigerated for three hours.

16. After the mousse has completely solidified, start making mirrors.

17. The gelatin is dissolved in insulating water, pure water with sugar and a moderate amount of lemon juice, and the gelatin solution is stirred evenly and poured gently along the edge.

18. Finally, the boiled cherry blossom is dried, placed on the surface of the mousse, adjusted in position, placed in the refrigerator and refrigerated overnight.

19. Take it out of the mold, and the finished product is done (I forced it out, the edge is a bit blurry).

20.

Handy cooking tips

　　One ton of ingredients is the amount of a six-inch cake.The base of the cake can be used to make digestive cakes or other biscuits, or it can be used directly with sponge cakes.3 Salted cherry blossoms need to be soaked 1-2 hours in advance, with 2 water changes in between.The amount of lemon juice can be increased or decreased according to your taste.Five cupcakes are better served overnight in the fridge.6 Cover with a hot towel or blow with a fan before removing the mold.