On a hot summer day, food-loving friends are looking for a refreshing sense of food entrance, and this lemon mousse cake is just that.Note: Friends who don't have an oven, don't worry, this cake doesn't need an oven, it's very easy to make.

WHAT YOU NEED

Ingredients

22 grams of egg yolk
100 grams of Oreo crackers
200 grams of water
41 grams of flour
5 grams of gelatin
20 grams of concentrated lemon juice
100 grams of Odenburg cream
50 grams of butter
10 grams of fish oil powder
40 grams of lemon juice

How TO MADE Lemon mousse cake

Steps 1 to 4

1. Cut the butter into small pieces and put it in a small bowl.

2. It is heated until the butter is completely melted into a liquid.

3. Put the Oreo cookie crumbs in the fresh bag.

4. Crushed to small particles with a flour stick.

Steps 5 to 8

5. The crushed biscuits are poured into the bowl, and the melted liquid butter is poured into the biscuits and stirred evenly with a scraper.

6. The crushed biscuits are poured into the bowl, and the melted liquid butter is poured into the biscuits and stirred evenly with a scraper.

7. Wrap the bottom of the cake mold with tin foil, pour the stirred biscuit crumbs into the cake mold and press the backing with a doughnut stick.

8. Wrap the bottom of the cake mold with tin foil, pour the stirred biscuit crumbs into the cake mold and press the backing with a doughnut stick.

Steps 9 to 12

9. Wrap the bottom of the cake mold with tin foil, pour the stirred biscuit crumbs into the cake mold and press the backing with a doughnut stick.

10. The gelatin is soaked in cold water until it is completely saturated with moisture, the dry moisture is extracted, placed in a small bowl, and the water is heated until it is completely melted.

11. The gelatin is soaked in cold water until it is completely saturated with moisture, the dry moisture is extracted, placed in a small bowl, and the water is heated until it is completely melted.

12. The gelatin is soaked in cold water until it is completely saturated with moisture, the dry moisture is extracted, placed in a small bowl, and the water is heated until it is completely melted.

Steps 13 to 16

13. The light cream is sent to the 6th of the 6th of the 6th of the 6th of the 6th.

14. Place the egg yolk in a bowl and add the sugar powder to stir evenly, then add the melted gelatin solution, the concentrated lemon juice, and the light cream to stir evenly.

15. Place the egg yolk in a bowl and add the sugar powder to stir evenly, then add the melted gelatin solution, the concentrated lemon juice, and the light cream to stir evenly.

16. Place the egg yolk in a bowl and add the sugar powder to stir evenly, then add the melted gelatin solution, the concentrated lemon juice, and the light cream to stir evenly.

Steps 17 to 20

17. Place the egg yolk in a bowl and add the sugar powder to stir evenly, then add the melted gelatin solution, the concentrated lemon juice, and the light cream to stir evenly.

18. Place the egg yolk in a bowl and add the sugar powder to stir evenly, then add the melted gelatin solution, the concentrated lemon juice, and the light cream to stir evenly.

19. Pour the mixed mousse into the previously cooked cookie crumbs.

20. Put it in the fridge.

Steps 21 to 24

21. Fruit paste: pour warm water and fish glue powder into a small bowl and stir evenly (you can also heat it separately so that it dissolves fully)

22. Fruit paste: pour warm water and fish glue powder into a small bowl and stir evenly (you can also heat it separately so that it dissolves fully)

23. Fruit paste: pour warm water and fish glue powder into a small bowl and stir evenly (you can also heat it separately so that it dissolves fully)

24. Add lemon juice gradually until you get the color you want.

Steps 25 to 28

25. Add lemon juice gradually until you get the color you want.

26. Add lemon juice gradually until you get the color you want.

27. Remove the mustard from the refrigerator and pour the mixed fruit juice into it.

28. Remove the mustard from the refrigerator and pour the mixed fruit juice into it.

Steps 29 to 32

29. Remove the mustard from the refrigerator and pour the mixed fruit juice into it.

30. After two hours of refrigeration, it is ready for consumption.

31. After two hours of refrigeration, it is ready for consumption.

32. After two hours of refrigeration, it is ready for consumption.