Gelatine is divided into required portions, one portion is 2.5g, the other portion is 5g, and it is broken into small pieces. A part of 2.5g is soaked in 20g cold water, and the other part of 5g is soaked in 35g cold water.

Beat 200ML of animal whipped cream with an egg beater until it is soft and foamed, that is, the whipped cream thickens and lines appear on the surface, but the patterns are too soft to stand (100ML of whipped cream is needed to make two different mousse fillings, so it is sent at one time here). Put the whipped cream in the refrigerator for use.

After the cream cheese softens at room temperature, add fine sugar and beat it with an egg beater until smooth and particle-free. Then add lemon peel, lemon juice, vanilla extract, salt and other ingredients, and continue to stir evenly with an eggbeater.

The first soft gelatin tablet (2.5g soaked in 20g cold water) was heated and stirred with cold water soaked in water until the gelatin tablet melted and became a gelatin solution. Pour the gelatin solution into the beaten cheese paste and stir well.

Pour half of the animal whipped cream in the second step into the whipped cheese paste. Stir well with a rubber spatula to make cheese mousse stuffing.

Spread a slice of Qifeng cake (or sponge cake slice or crispy sponge cake) under the 6-inch detachable bottom cake mold or mousse ring, and pour in the cheese mousse filling.

Scrape the surface of the mousse stuffing with a scraper, then shake the mold twice to let the big bubbles in the mousse stuffing escape. Put the mold into the freezer and freeze the cheese mousse filling. (Because the yogurt mousse filling is poured after the meeting, putting it in the freezer can make the cheese mousse filling solidify faster and facilitate the pouring of the yogurt mousse filling. )

Pour the yogurt and powdered sugar into a bowl and stir until the powdered sugar is completely dissolved in the yogurt.

Then pour in lemon juice and stir well.

Heat and stir the second soft gelatin tablet (5g in 35g cold water) and the cold water soaked in water until the gelatin tablet melts and becomes a gelatin solution. Pour the gelatin solution into the yogurt paste and stir well. Yogurt paste is very thin at this time. Put the stirred yogurt paste in the refrigerator for a period of time until the sour cream has a certain consistency.

After the yogurt paste has a certain consistency, pour the remaining whipped cream into the yogurt paste.

Stir well with a rubber spatula to make yogurt mousse stuffing.

Take out the solidified cheese mousse filling, pour the yogurt mousse filling on the cheese mousse filling and smooth it.

Put the mold in the freezer (don't put it in the freezer this time) and refrigerate it for more than 4 hours. When demoulding, wrap the mold with a hot towel, or blow it around the mold with hot air from a blower, and you can easily demould it.