(中文/ENG)山莓酸奶慕斯蛋糕 - 纯天然颜色，无需模具 - Raspberry Yogurt Mousse Cake - No Food Colouring, No Mousse Ring

*海绵蛋糕制作过程How to Make Sponge Cake - https://youtu.be/QT6pcKWOreY

🎂6英寸 / for 6 inches
🍰慕斯材料mousse Ingredients
原味酸奶 plain yogurt : 340g （提前一个小时室温过滤/Drain water for 1 hour at room temperature）
奶油乳酪 cream cheese : 100g（提前1-1/2小时室温软化好/Soften for 1-1/2 hour at room temperature）
细砂糖 sugar：65g
吉利丁粉 gelatin powder: 10g
牛奶 milk ：60g
动物性鲜奶油 heavy cream: 460
山莓酱 raspberry jam: 90g
🍰山莓酱Raspberry jam
冷冻山莓Frozen raspberries: 200g
糖 Sugar ： 65g
冷水water：50g
玉米淀粉 cornstarch：3g
🍰山莓果冻Raspberry jelly
吉利丁粉 gelatin powder：3g
冷水cold water：20g
覆盆子酱Raspberry jam ： 90g
🍰糖水syrup
水Water : 60g
糖Sugar : 15g
樱桃酒Kirsch : 5g （根据个人喜好选择添加，optional）
糖水的做法把水糖煮至沸腾以及糖溶化后关火，放入樱桃酒，拌匀后，放凉备用。
Boil the water and sugar until the sugar is dissolved and then turn off the fire. Pour in cherry wine, mix well and let it cool.
🎂8英寸 / for 8 inches
🍰慕斯材料mousse Ingredients
原味酸奶 plain yogurt : 600g （提前一个小时室温过滤/Drain water for 1 hour at room temperature）
奶油乳酪 cream cheese : 180g（提前1-1/2小时室温软化好/Soften for 1-1/2 hour at room temperature）
细砂糖 sugar：117g
吉利丁粉 gelatin powder: 18g
牛奶 milk ：108g
动物性鲜奶油 heavy cream: 828
山莓酱 raspberry jam: 162g
🍰山莓酱Raspberry jam
冷冻山莓Frozen raspberries: 360g
糖 Sugar ： 117g
冷水water：90g
玉米淀粉 cornstarch：6g
🍰山莓果冻Raspberry jelly
吉利丁粉 gelatin powder：6g
冷水cold water：36g
覆盆子酱Raspberry jam ： 162g
🍰糖水syrup
水Water : 108g
糖Sugar : 27g
樱桃酒Kirsch : 9g （根据个人喜好选择添加，optional）
糖水的做法把水糖煮至沸腾以及糖溶化后关火，放入樱桃酒，拌匀后，放凉备用。
Boil the water and sugar until the sugar is dissolved and then turn off the fire. Pour in cherry wine, mix well and let it cool.
Notes：
当溶化的吉利丁与酸奶糊混合时有结块，用热水隔水加热搅拌融化即可。
装饰蛋糕时，把夹层装饰好后，抹平表面，放入冰箱冷藏1小时
再装饰蛋糕的表面，涂抹光滑，再次放入冰箱冷藏1小时
还没有用到的慕斯糊，需要放冰箱冷藏，用之前，要搅拌成泥顺滑细腻的质地
*When the melted gelatin is mixed with yogurt mixture, there may be lumps( due to cream cheese not at room temperature), but it can be melted by heating and stirring using the water bath.
*After decorating the each layer, smooth the surface ( top) and put it in the refrigerator for 1 hour
*Decorate the surface of the cake again, smooth it, and then refrigerate for 1 hour
*If you haven’t used the mousse, you need to put it in the refrigerator to refrigerate it. Stir it before use.

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