Ingredients? Chiffon cake ingredients: 40 grams of milk, 40 grams of salad oil, 30 grams of fine sugar (egg yolks), 60 grams of fine sugar (egg egg whites), 85 grams of cake flour, 5 eggs. Yogurt mousse cake ingredients: Chiffon

1 slice of cake base, 400g of thick old yogurt (keep at room temperature), 25g of gelatine, 150g of mascarpone, 50g of caster sugar, 450g of light cream (30g of powdered sugar + a few drops of rum), 50g of milk

Ingredients: 100g mango puree, 15g caster sugar, 15g whipping cream, 14g gelatine flakes, 90g mirror pectin. How to make cousin’s meaty cake? Prepare the meaty materials and mold. Step 1 of how to make cousin’s meaty cake.

Mom uses fruits to add color to the succulents, dragon fruit, kiwi, strawberry and mango. How to make Tang Mom’s Succulent Cake. Step 2: Use the cooking machine to make the fruit into puree. How to make Tang Mom’s Succulent Cake. Step 3: Cut the gelatin sheets and soak them in ice water until soft.

How to make Tang Mom’s Succulent Cake Step 4: Pour mango puree into a container How to make Tang Mom’s Succulent Cake Step 5: Add sugar How to make Tang Mom’s Succulent Cake Step 6: Mix mango puree and fine sugar in hot water at 40 degrees Celsius without any particles.

Leave at room temperature.

Step 7 of how to make Tang Mom’s Succulent Cake. Drain the soaked gelatine slices, then put them in a bowl over water and heat them until they melt into liquid. Step 8 of How to make Tang Mom’s Succulent Cake. Stir the puree and gelatine solution well.

Step 9 of how to make Mom’s Succulent Cake. Add light cream in three batches, stirring gently each time.

Step 10 of how to make cousin’s meaty cake. Add mirror pectin to the solution. Step 11 of how to make cousin’s meaty cake. Let the liquid stand for a while. Step 12 of how to make cousin’s meaty cake. Pour it into the mold. Tie the mold with a rubber band and fill it up.

The mold of the solution needs to be shaken for more than ten times, otherwise the solution poured into it may be uneven and the meat produced will be bumpy.

Step 13 of how to make cousin’s meaty cake. It’s best to use mixed colors for the color of meat. The fleshy meat made with a single color is unnatural. Step 14 of how to make cousin’s meaty cake. You need to adjust the color according to your feelings. The color of dragon fruit is too bright.

, must be paired with strawberries, otherwise the meat will look fake. Step 15: Put the meat mold in the refrigerator for ten hours, then take it out and demold.

How to make my cousin’s succulent cake. Step 16: The succulent cake will have a layer of frost after being unmoulded. It’s so beautiful!

Step 17 of how to make Tang Mom’s Succulent Cake. Step 18 of how to make a fluffy and meaty Tang Mom’s Succulent Cake. Step 19 of how to make Tang Mom’s Succulent Cake. Use a knife to scrape off the filling of Oreo biscuits, and then use a rolling pin.

Roll it into pieces. How to make Tang Mom’s Succulent Cake. Step 20. In order to make the soil more realistic, Tang Mom also added some interesting crispy biscuits. Step 21: How to make Tang Mom’s Succulent Cake. Step 22 of how to make Tang Mom’s Succulent Cake.

Mix the two types of biscuit crumbs to make Tang Mom’s Succulent Cake. Step 23: After melting the butter, pour it into the biscuits. Step 24: Mix gently until evenly mixed. At this time, there will be particles of different sizes in the biscuits and butter. Tang Mom’s Succulent Cake.

How to make a meaty cake. Step 25: Clean and disinfect the small accessories and control the moisture. Step 26: Prepare the chiffon cake embryo. Step 27: Use a layering tool to divide the cake into three layers. How to make a meaty cake.

How to make succulent cake Step 28: Make good cake slices Step 29: Use a knife to carve out a heart-shaped shape Step 2: How to make succulent cake: Step 30: Prepare the ingredients for the mousse cake: How to make succulent cake

Step 31: Cut the gelatine sheets and soak them in ice water. Step 32: Add the powdered sugar and rum to the whipped cream until soft peaks appear, and the texture is soft and fluid. Do not over-beat.

, the mousse cake will be very rough when made, put the whipped cream in the refrigerator for later use.

How to make cousin’s meaty cake Step 33: Drain the gelatin sheets Step 34: How to make cousin’s meaty cake Step 34 and put it into an insulated water container How to make cousin’s meaty cake Step 35: Pour in the milk How to make cousin’s meaty cake

Step 36: Fully combine the gelatin slices and milk. Step 37: After the mascarpone is softened, add 40g of fine sugar and beat with hot water at 40 degrees until smooth. Step 38: How to make the cousin's meaty cake.

Add the cream cheese batter to the room temperature yogurt and mix well.