Ingredients

Main Ingredients

White chocolate 100g cocktail 240ml Sprite 150ml gelatin powder 20g yogurt 385g fine sugar 88g digestive biscuits 38 grams

Accessories: 220 grams of whipped cream, 10 grams of shredded coconut

How to make ocean cake

1.

There are many ingredients and are listed here. Just give it a try. A. One chiffon cake. For the detailed recipe of chiffon cake, see my first recipe

2.

B. Shell materials: 1 ocean cake mold, white chocolate 100 grams. Shell tools: chocolate melting pot, ocean cake chocolate mold, basin, spoon, induction cooker.

3.

C. Materials for the ocean wine frozen layer: ① Dark ocean: 200 ml of blue cocktail, 100 ml of Sprite, 15 grams of gelatine powder. Marine wine frozen layer materials: ②Light-colored ocean: 40 ml of blue cocktail, 50 ml of Sprite, 5 g of gelatine powder. Tools for the ocean wine jelly layer: 2 egg-beating basins, 4 small glass bowls, manual egg beater, chopsticks, induction cooker, spatula, baking sheet.

4.

D. Ingredients for the yogurt mousse layer: 385 grams of yogurt, 220 grams of whipping cream, 88 grams of fine sugar, 25 grams of gelatine powder, and 5 grams of lemon juice. Tools for yogurt mousse layer: egg beater*2, small glass bowl*4, electric egg beater, manual egg beater, chopsticks, induction cooker.

5.

E. Beach and surf ingredients: 38g digestive biscuits (about 6 pieces), 10g coconut. Beach and surf tools: food processor (if you don’t have a food processor, you can use a rolling pin to break the cookies)

6.

F. Other tools: tin foil, hair dryer, electronic scale, a bottle of water , serrated knife, blue ribbon, silicone spatula, cake divider, mousse transparent rim, 8-inch cake base, 8-inch gold non-stick removable base cake mold.

7.

ABCDEF materials are ready.

8.

Melt the chocolate in a melting pot, pour the melted chocolate liquid into the ocean cake mold with a spoon, and put it in the refrigerator for more than 3 hours.

9.

Soak 15g gelatine powder in 70ml cold water, stir it with chopsticks, and set it aside to solidify.

10.

Heat 100ml of Sprite, heat the solidified gelatin over water, then pour it into the Sprite and stir evenly.

11.

Pour 200ml of cocktail into Sprite, stir evenly and refrigerate for more than 3 hours.

12.

Soak 5g gelatine powder in 25ml cold water. Take a mixing bowl and pour 50ml of Sprite into it. Heat the Sprite, heat the solidified gelatine over water, then pour it into the Sprite and stir evenly. Pour 40ml of cocktail into Sprite, stir evenly and refrigerate for more than 3 hours. (The steps are repeated, so there will be no more pictures)

13.

Slice the chiffon cake into 3 chiffon slices.

14.

Tear off the outer layer of the chiffon slices. For the sake of appearance, it will be wrapped when pouring the mousse liquid, which looks better. Wrap the bottom of the cake mold with tin foil so that it can be easily moved to the cake base at the back.

15.

The following is to make mousse paste 1: Pour 88 grams of fine sugar into 220 grams of whipping cream, and beat with an electric egg beater until it resembles a thick milkshake.

16.

Make mousse paste 2 below: soak 20 grams of gelatine powder in 100 ml of cold water, stir with chopsticks and set aside to solidify. After solidification, heat over water, then pour into yogurt and stir evenly.

17.

Stir evenly and pour into 325 grams of yogurt, add 5 grams of lemon juice and stir evenly. Pour in the whipped cream, stir evenly, and the mousse paste is ready.