Mango mousse cake
Overview
Mousse in English is mousse, which is a custard-style dessert that can be eaten directly or used as a cake layer. Cream and coagulants are usually added to create a thick, frozen effect. Mousse is a transliteration from French. It is a type of dessert like pudding. It is softer than pudding and melts in your mouth.
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Ingredients
Steps
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Cut the chiffon cake into three pieces.
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Take two of the pieces and cut them into a circle smaller than the 6-inch cake mold, set aside.
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Soak the gelatine sheets in cold water, soak until soft and squeeze out the water.
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Blend 250 grams of mango pulp in a food processor until pureed.
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Add fine sugar and heat over water until the sugar melts.
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Add soaked gelatine sheets until melted.
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Cool it down to about 20 degrees in cold water and form a thick sauce.
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Whip the light cream until it doubles in volume and becomes fluid.
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Pour in the mango puree.
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Mix well with a whisk and the mousse filling is ready.
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Take a cut cake piece and put it into the bottom of the mold
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Pour in half of the mousse filling.
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Add another cake slice.
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Pour in the remaining mousse filling, smooth it out and refrigerate for 4-6 hours until the mousse filling solidifies.
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Put pineapple-flavored QQ sugar and orange juice (mainly in color close to mango) in a container and heat over water until the QQ sugar melts.
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After cooling, pour it over the surface of the cake to create a mirror-like surface.
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Move to the refrigerator and continue to refrigerate for about 30 minutes until the mirror surface solidifies, then decorate with fruits and silver beads.
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Finished product pictures
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Finished product pictures
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Finished product pictures
