Sakura Mousse Cake
Delicate pink flowers blooming in the mirror glaze, this sakura mousse cake is a piece of art that can melt her heart. No bake no egg~
Equipment
- Kitchen scale
- Springform pan (7 inch)
- Small saucepan
- hand mixer
Ingredients
Biscuit Base
- 125 g Lotus Biscoff Cookies
- 55 g Unsalted butter
Yogurt mousse Layer
- 300 g heavy whipping cream
- 40 g powdered sugar
- 2 g vanilla extract (½ tsp)
- 14 g Gelatin powder (2 envelopes)
- 6 tbsp Water
- 150 g Greek yogurt - strawberry flavor
- A drop Red food coloring (Optional)
- 150 g Greek yogurt - plain flavor
Sakura Layer
- 1 cup water
- 7 g gelatin (1 envelope)
- 25 g sugar
- 30 g lychee (optional)
- 15 edible sakura flowers
Instructions
- Crush 125g Lotus Biscoff Cookies (or graham crackers) with a food processor, or take a rolling pin to roll over the bag of cookies. Microwave 55g unsalted butter for 30 seconds, stir until melted.
- Add the crushed cookies and melted butter to a bowl, stir until evenly moistened.
- Line the bottom of a 7-inch springform pan with a piece of parchment paper. Transfer the cookie butter mixture to the springform pan, press firmly with the back of a spoon. Keep in the fridge.
- Add 300g heavy whipping cream, 40g powdered sugar, and 2g vanilla extract to a large bowl, whip until soft peaks form. Cover the bowl with food wrap and keep in the fridge.
- Prepare 2 small bowls, add 3 tbsps of cold water to EACH bowl, sprinkle 7g gelatin powder to EACH bowl. Set aside and let bloom for 5 minutes.
- Add 1 cup of water to a small saucepan, bring to a boil. Keep the water simmering over low heat. Place one bowl of the bloomed gelatin to the saucepan, stir over hot water bath until dissolved.
- Add melted gelatin and 150g strawberry flavor Greek yogurt to a large bowl, stir until well combined. Use a spatula to gently fold 170g whipped cream into the yogurt mixture. Optionally add 1 drop of red food coloring to the mixture to add a pink color.
- Pour the pink yogurt mousse over the biscuit crust, smooth the surface with the back of a spoon. Cover the bowl with food wrap and keep in the fridge for 30 minutes.
- Place the other bowl of the bloomed gelatin to the saucepan, stir over hot water bath until dissolved.
- Add melted gelatin and 150g plain Greek yogurt to a large bowl, stir until well combined. Use a spatula to gently fold 170g whipped cream into the yogurt mixture.
- Pour the plain yogurt mousse over the pink yogurt mousse layer, smooth the surface with the back of a spoon. Cover the bowl with food wrap and keep in the fridge for 1 hour.
- Soak 15 dried edible sakura flowers in cold water for 15 minutes. Add ¼ cup of cold water to a small bowl, sprinkle 7g gelatin powder over the water. Set aside and let bloom for 5 minutes.
- Add 30g diced lychee, 25g sugar, and ¾ cup of water to a small saucepan. Bring to a boil. Keep the water simmering over low heat.
- Pour bloomed gelatin to the lychee sugar water, stir until dissolved. Set aside and let cool to room temperature.
- Carefully pour the cooled lychee gelatin mixture over the yogurt mousse.
- Place soaked sakura flowers on the top. Cover with food wrap, keep in the fridge for at least 2 hours until completely set.
- Use a hairdryer to heat the sides of the springform pan until it feels warm to touch. Remove the sakura mousse cake from the mold.
- Cut into 8 slices. Enjoy!