Digestive biscuits (biscuit base) 56 grams Butter (biscuit base) 28 grams
Yogurt (mousse paste) 150g Light cream (mousse paste) 140g
Powdered sugar (mousse paste) 15 grams Gelatine tablets (mousse paste) 2 tablets
Pure water (mirror layer) 80g Fine sugar (mirror layer) 8 grams
Lemon juice (mirror layer) 3 drops Gelatine sheet (mirror layer) Half slice
Salted cherry blossoms (mirror layer) 12 flowers Dark chocolate (mirror layer) 3 grams
How to make cherry blossom mousse cake Sakura Mousse Cake Recipe Illustration 1

Step 1

Have all ingredients ready. Sakura Mousse Cake Recipe Illustration 2

Step 2

Put the digestive biscuits into a food processor and grind into powder, and melt the butter into a liquid over water. If you don't have a food processor, you can put the biscuits into a plastic bag and use a rolling pin to crush them little by little. Sakura Mousse Cake Recipe Illustration 3

Step 3

Pour the melted butter into the biscuit crumbs and stir evenly. Sakura Mousse Cake Recipe Illustration 4

Step 4

Pour the mixed biscuit crumbs into the mold, flatten it and put it in the refrigerator for later use.Sakura Mousse Cake Recipe Illustration 5

Step 5

While the biscuits are refrigerated, make a mousse paste. Add powdered sugar to the yogurt and stir evenly. Sakura Mousse Cake Recipe Illustration 6

Step 6

After softening the gelatine sheets in cold water, drain the water, melt it into a liquid with diluted water, then pour it into the yogurt paste, and stir evenly. Sakura Mousse Cake Recipe Illustration 7

Step 7

Whip the light cream until it reaches 7 minutes, until it has texture and can flow slowly. Sakura Mousse Cake Recipe Illustration 8

Step 8

Mix the yogurt paste and whipped cream and stir evenly. Sakura Mousse Cake Recipe Illustration 9

Step 9

Pour the mixed yogurt paste into the refrigerated biscuit mold, tap it twice to shake out the big bubbles, then put it in the refrigerator and refrigerate for 4 hours. Sakura Mousse Cake Recipe Illustration 10

Step 10

Preparation of mirror water: Put the gelatine sheets into pure water to soften, then directly dissolve the gelatine in hot water into a liquid, add fine sugar and lemon juice and stir evenly. Sakura Mousse Cake Recipe Illustration 11

Step 11

Soak the cherry blossoms in cold water in advance. You can change the water several times to remove the salt. Melt the dark chocolate into a liquid with insulated water. Write the desired text on the oil paper and carefully place it on the cake. Then arrange the cherry blossoms and put water along the mirror surface. Slowly pour the edge of the mold into the cake surface. During the process of pouring the mirror water, the position of the cherry blossoms may shift. You can use a toothpick to adjust it slightly. Sakura Mousse Cake Recipe Illustration 12

Step 12

Put it in the refrigerator for 2 hours until the mirror layer solidifies and then take it out. When unmoulding, you can first use a hair dryer to circle the mold, slowly lift the bottom of the cake up, and gently release it from the mold. Sakura Mousse Cake Recipe Illustration 13

Step 13

The beautiful and delicious cherry blossom mousse cake is ready. Sakura mousse cake cooking tips

1. The mold used in this article is the Wunuo 6-inch heart-shaped live bottom mold. 2. The recipe in this article can make 1 heart-shaped cake. 3. The gelatine in the mousse paste needs to be dried after soaking in cold water until soft, while the gelatine in the mirror layer is melted directly with softened water. 4. If you want to make a 6-inch round cake, just divide all the ingredients by 0.7. If you want to make an 8-inch heart-shaped cake, just double all the ingredients. If you want to make an 8-inch round cake, just double the previous 6-inch round cake.