How to make a good cake?

Prepare the claw-shaped mold, choose a flat-bottomed container, spread tin foil on it, put the mold on it, and wrap the bottom and side of the mold with tin foil according to the shape of the mold for later use.

2. Put the crisp biscuits into a fresh-keeping bag, tie the mouth of the bag and grind the biscuits into powder with a rolling pin.

3. Take the butter out of the refrigerator, dice it, put it in a big bowl and heat it to liquid state. Pour the crushed biscuit powder into it.

4. Mix the biscuit crumbs with butter, lay them flat on the bottom of claw mousse ring, flatten and compact them with a spoon, and put the container together with the mold in the refrigerator for later use.

5. Take the cream cheese out of the refrigerator in advance, put it back to room temperature, put it in a hot kettle, add water to heat it and stir it evenly. Add milk, baby sugar and vanilla extract.

6. Soak the gelatin tablets in ice cubes until they are soft, squeeze out the water, put them in a pot, heat and stir until they melt and mix them evenly with the materials in the pot, and then put them in cold water for later use.

7. Put the whipped cream into the basin and beat it with electric egg beater until seven o'clock.

8. Mix 1/3 whipped cream with the cooled cheese paste.

9. Add all the remaining whipped cream and mix well with the cheese paste in the basin.

10. Add large chunks of blueberry sauce to cheese mousse and stir well.

1 1. Take out the bottom of the frozen mousse cake, pour the prepared blueberry cheese mousse solution into the mold and smooth the surface.

12. The amount of blueberry cheese mousse is less because chocolate liquid is needed in the later stage. Make sure that the height of mousse liquid is about 1.5cm outside, and put mousse in the refrigerator for about 4 hours.

13. Put the decorative materials, dark chocolate chips, whipped cream and softened butter in a large bowl, heat them and stir them in water until they are completely mixed, and smear them until they are not hot.

14. Take out the frozen mousse, pull the central part (claw center) of the mold apart with a sharp knife, and then heat the periphery of the mousse cake with a hair dryer to remove the film.

15. Move the fully demoulded cheese mousse to a large plate, and dig out four round claw toes with a meat spoon.

16. Pour the warm chocolate mixture into the center of the paw and the toes of the four paws and let it stand for a while. When the chocolate mixture is flat, put all the finished chocolate blueberry mousse in the refrigerator until the chocolate is solidified, and then cut and eat.