Since January, I realize my holiday is becoming shorter everyday...and tomorrow is my first deadline this year...and I'm still working on it.
Always wonder why I'm procrastinating on things I should do...Please tell me I'm not alone! But I'll never delay things I like to do ;) For example, making cakes! Yay!
It's a good way to comfort myself and also celebrate the reunion of my roommates after the vacation.
I haven't baked for a while and I tried a few days ago as a warm-up of my baking business. But something bad happened. Really bad. I regard it as a stain in my baking history...On that day, I planed to visit a friend and bring her something nice as the New Year gift. I also wanted to try something new, something I hadn't made yet. Later I decided to make a Souffle cake...the start of failure! I put too much ingredient in a small tin and the cake explored in the oven! EXPLORED, literally. Everyone who could have seen it would agree with that. The cake still tasted good though, but it was really really really UGLY. Sorry.
So this time, I want to try something without oven...haha mousse cake! It's the season of strawberry...so a strawberry mousse cake! The process is very simple. I think everyone can make it :)
Ingredients (for an 8'' cake)
200g digestive biscuits
100g butter
250g cream cheese
200g strawberry jam
100g yogurt
300ml whipping cream
12.5g gelatine
Steps:
1. Well mash the biscuits and add melted butter. Mix well, put in the cake tin and use a spoon to make it solid. Put the tin in the fridge for half an hour.
2. Soften the cream cheese to room temp and beat it until smoothy. Add the jam and keep beating until smoothy. Add the yogurt and mix it well.
3. Put the gelatine in cold water for a while until it's soft. Then take it out from the water and put in a separate container. Place the container in hot water and the gelatine will soon melt. Then put it in the mixture in step 2, mix well.
4. Slightly beat the whipping cream until there's no big bubble (about 1 minute is enough). Pour the cream in the mixture in step 3.
5. Take out the cake tin, and pour the mixture on it. You can cut some strawberries and put them above the biscuit layer like I do. Keep in fridge for about 4 hours or overnight.
Ta-da!
