3 Ways to Make Beautifully Soft and Smooth Butterfly Pea Flower Mousse Cake That Are Very Simple

Make the cake base

First, put 60g of crushed biscuits and 30g of melted unsalted butter into the bowl and mix well.

Next, put the biscuit mixture into the mold and use a flat whisk to press it down firmly into the mold. Then, place the cake mold in the refrigerator for 30 minutes.

Make the butterfly pea flower mousse

Place a pot on the stove, add 250ml of butterfly pea flower milk, 10g of sugar, and 7 softened gelatin sheets. Stir the mixture over medium heat until the gelatin dissolves, then turn off the heat.

Next, put 250ml of whipping cream, 10g of sugar, and 10g of condensed milk into a bowl and use the mixer until the cream is soft and can hold a peak that bends down slightly.

Then, pour the cooled butterfly pea flower milk mixture into the bowl and stir well to combine.

Pour into mold and chill

Finally, pour the mousse mixture into the mold and chill in the refrigerator for 4 hours. Once the cake is set, you just need to decorate it with a little dried coconut to finish.

Final product

The butterfly pea flower mousse cake has a refreshing blue color, and tasting a piece melts in your mouth, leaving a sweet, fatty flavor that’s irresistible. Additionally, you will feel the nutty taste from the cake base, absolutely delicious.

Make the Cake Base

First, crush 60gr of cookies and mix with 35gr of melted unsalted butter. Then, press the cookie mixture into the mold and spread evenly.

Extracting blue pea flower color

Soak 10g of blue pea flowers in hot soy milk for 15 minutes, then strain to filter out the colored milk.

Mixing mousse mixture

Blend 200g of silken tofu with 30ml of soy milk until smooth. Strain to achieve a fine mixture.

Whip 250ml of whipping cream with 40g of sugar. Whip until the mixture is stiff and forms peaks.

Gently mix the tofu mixture with the whipped cream, then divide the mixture into 3 equal parts.

Pouring the first mousse layer

Soak 3g of gelatin in a little water and let it sit for 10 minutes to bloom. After the gelatin blooms, mix it with 2/3 of the soy milk that has the blue pea flower from step 2.

Add the colored gelatin to one part of the tofu mixture and mix well, then pour into a mold to chill for 1 hour.

Pour the second mousse layer

Melt 3g of gelatin and mix with 1/3 of the remaining colored milk.

Take the second tofu mixture, mix it evenly with the colored gelatin, and pour the second layer into the mold, then continue to place it in the refrigerator refrigerator for 1 hour.

Pour the third mousse layer

Melt 3g of gelatin and add it to the remaining tofu mixture, mix evenly, then pour half of this mixture into the mold.

Create a marbled color layer

Soak 12g of butterfly pea flowers in a little hot water for about 15 minutes to extract the color.

Mix 1/2 of the soaked butterfly pea flower color into the remaining tofu mixture.

Pour a portion of the colored tofu mixture into the mold and use a spatula to create a wave effect. The remaining tofu mixture should be mixed entirely with 1/2 of the butterfly pea flower water to achieve a deeper color, then continue pouring into the mold to create the wave effect.

Finally, place the cake in the refrigerator for 15 minutes.

Create a mirror glaze layer

Mix 4g of melted gelatin with 20g of sugar and 65ml of water, then pour it over the cake and chill for another hour to finish.

Final product

Use a hot towel wrapped around the mold for 30 seconds or use a hairdryer to warm around the mold for 30 seconds, then gently lift the cake out of the mold.

The cake after completion has beautiful color layers from dark to light. When eaten, you will feel the creamy and fragrant taste of soft tofu combined with soy milk.

This is a cake suitable for family and friend gatherings where you can showcase your skills.

Making the Cake Base

Put 80gr of Oreo crust into a zip bag and use a rolling pin to crush it finely. Then, pour this Oreo mixture into a bowl and mix well with 40gr of melted unsalted butter.

Prepare a small round mold lined with parchment paper, then add the crust mixture into each mold and press it down firmly.

Finally, place the cake molds in the refrigerator for 60 minutes to set.

Make the yogurt mousse

Put 5g of gelatin powder and 20ml of cold water into a bowl, then mix well and let it soak for 10 minutes for the gelatin to bloom. Next, place this bowl of gelatin into a pot of boiling water and stir in a double boiler until the gelatin melts.

Take a new bowl, add 200ml of whipping cream and 40g of sugar, then use a mixer to whip the cream until stiff peaks form but do not collapse.

Then, add a jar of yogurt to the whipping cream and mix well. Finally, add the melted gelatin and mix well once more to complete.

Pour into molds and chill

Scoop the mousse mixture into 2/3 of the height of the mold, gently tap it on the table to spread the cream evenly, then chill in the refrigerator for 2 hours.