A few days ago, I was talking to my mother about cherry blossoms, and the last time I made pudding, there were leftover cherry blossoms, so I made this cake (6 inches) for my mother's birthday, happy birthday, long life!

WHAT YOU NEED

Ingredients

90 grams of digestion biscuits
30 grams of butter
100 grams of yogurt
200 grams of cream
6 of strawberries
3 pieces of gidding
200 grams of pure water
15 grams of salted cherries
40 grams of fine sugar
Lemon concentrate 2 ml
A little frozen strawberry powder

How TO MADE The cherry blossom cake

Steps 1 to 4

1. The cherry blossoms are boiled in cold water for 7 to 8 hours in advance (if you count the time of production, you can boil 3 hours in advance) and change the water a few times in the middle.

2. Digested biscuits are ground into powder in a cooking machine

3. Heating and melting of butter

4. Mix the melted butter into the digested biscuit powder and stir evenly

Steps 5 to 8

5. Place the biscuit butter mixture in a mold, compress it, refrigerate it for more than half an hour

6. 100 grams of yogurt (I made it myself, it's better to buy it thicker)

7. Add 2 ml of lemon concentrate to the yogurt and stir evenly (do not replace with fresh lemon juice)

8. Wash the strawberries, remove the sticks, cut them in half.

Steps 9 to 12

9. First, pour 100 grams of cream and add 20 grams of fine sugar.

10. Separate ice water or ice cubes, send to 6-7 percent with an egg beater

11. Gitin tablets are softened with 30 G pure water bubbles, heated to melt, stirred into gitin water, cooled for use

12. Add a mixture of plain yogurt, lemon juice, a small amount of dried strawberry powder and cooled ginger to stir evenly

Steps 13 to 16

13. Strawberries with molds

14. Import the mousse from step 11 and refrigerate for more than an hour.

15. The remaining soft cream and sugar are mixed, separating the ice cubes.

16. Repeat step ten, boil another slice of gidding, introduce the cooled gidding liquid into the dispensed light cream, add the remaining yogurt and lemon mixture, and stir.

Steps 17 to 20

17. Take the frozen pink mousse, pour it into the white mousse in step 14, grind the surface, put it in the refrigerator and refrigerate for more than three hours.

18. The last slice of gidding is placed in 200 g of pure water, heated to melt, melted, added sugar and lemon juice flavoring (this is the mirror) and cooled for use

19. After the mousse is frozen, add half the liquid along the edge and refrigerate for 15 minutes.

20. After the mirror is frozen, the cherry blossoms are lightly pressed to remove the moisture and placed in their preferred position on the mirror (I put too much).

Steps 21 to 24

21. After arranging the cherry blossoms, slowly pour the remaining liquid into the edge of the mold, refrigerate for more than 4 hours or overnight.

22. When the mousse is done, blow it with an electric fan or cover it with a hot towel (the flash is on, so the pink layer is not noticeable, the naked eye can see a big difference)

23. After removing the mold, it can be decorated with sugar beads.

Handy cooking tips

　　1 biscuit base can be used instead of cake base or olive oil 2 freeze-dried strawberry powder can be used instead of coloring, the purpose is just to add color 3 strawberries try to be as sweet as possible and not too much of a head 4 yogurt I make myself outside buy as thick as possible buy similar to Amush 5 cherry blossoms can be placed slightly larger because the petals will be more compact after openingIf you put too much, as I did, the flowers will look too crowded when you pour them back into the mirror.6 Pay attention to the difference between cooling and freezing in certain steps 7 Pure water in the formula 200G is for mirror surface use, 60G is for two layers of mousse, so it is best to separate the name