Mousse cake is a kind of cake with mousse powder as the main material. The appearance, color, structure and taste are varied, which is more natural and pure. Cream and coagulant are usually added to thicken it and freeze it. Come with me to see how to make pumpkin tofu Mu Si cake.

material

Crispy material 150g prune 50g almond crumbs 1 pinch of sea salt cake material 300g Japanese pumpkin 200g raw cashew nuts 200g tender tofu (dehydrated) 75ml coconut oil 60ml maple syrup 1 tablespoon millet powder 1 teaspoon Yunli oil.

working methods

1 Put all the pastry ingredients into the blender.

Pour the mixed cake materials into the cake mold, smooth it with a spatula, and make the bottom of the cake.

3. Dice the pumpkin.

Steam until soft, set aside and freeze. Prepare in advance so that the pumpkin can be completely frozen.

Take out half the cashew nut stuffing from the blender and set it aside.

6 Take out half the cashew nut stuffing from the blender and set it aside.

7 Add lemon juice into the blender and stir for several times until it is evenly mixed.

Then pour it into the cake mold with the cake and gently flatten it to reduce bubbles, so that a smooth cake surface can be made.

9 put the cashew nut stuffing back into the blender and add the pumpkin.

10 stir until smooth.

1 1, pour the pumpkin stuffing into the cake to form a second layer, and gently flatten it to reduce bubbles.

12 put it in the refrigerator for 8 hours until it is solidified.

13 Take it out of the refrigerator, and then carefully take the cake out of the cake mold.

14 finally thawed 10 minutes later, cut into pieces and serve.