Strawberry Mousse

30g milk, 30g corn oil, 3 egg yolks, 40g low-gluten flour, 5g red yeast rice powder, mix well.

Add a few drops of white vinegar to an egg white, and add 30g of sugar in three portions.

Preheat the oven and beat the egg whites until they form soft peaks.

Gently fold and mix until evenly combined after blending.

Line the mold with parchment paper, pour in the cake batter and smooth it out.

Bake in the oven at 150°C with top and bottom heat on the middle rack using a water bath for 20-25 minutes.

Demold, invert, and remove the parchment paper.

Use a 6-inch cake mold to cut out a circle of cake base, then cut out a slightly smaller one.

Place the large cake base in a 6-inch mold, and line the edges with strawberry slices.

Soak the gelatin sheets until soft, and blend 180g of strawberries with 90g of yogurt.

Keep stirring and gently heat the strawberry yogurt over low heat until warm. Turn off the heat, then add the gelatin sheets and stir until completely dissolved. Cool.

Whip g of heavy cream with 18g of sugar until it reaches a soft six-minute peak.

Pour in the strawberry yogurt and 50g of diced strawberries.

Mix evenly.

Pour half of the mousse liquid into the mold.

Place a slightly smaller red velvet cake layer.

Pour in the other half of the mousse mixture and refrigerate for more than two hours.

Heat 150g of strawberries and 30g of sugar until warm, then add 5g of gelatin sheets that have been soaked in advance and stir well.

Pour over the surface and continue refrigerating for more than three hours.

Make a few small snowmen with strawberries and cream, and sprinkle some powdered sugar.

Use a hair dryer on warm air around the chilled mousse for a few seconds, then unmold it.

Place a small snowman.

Cut into pieces.

Finished product image.

Here's another finished product photo.