Mango yogurt mousse cake (6 inches)

Overview

I have made yellow peach yogurt mousse cake before. Wuji liked it very much and kept asking to make it again. Yesterday I found mangoes everywhere in the fruit shop, big and small, so I thought about making a mango yogurt mousse cake. Unexpectedly, the effect was beyond imagination, the texture is delicate and smooth, melts in the mouth, sweet and sour. If you are used to the taste of mango, you can try making one, you won’t go wrong!

Tags

• baking
• butter
• egg
• fresh milk
• low gluten flour
• mango
• mango flavor qq candy
• mango juice
• white vinegar
• yogurt
• fine sugar
• gelatin tablets
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 First make the sponge cake base: beat 2 eggs into a mixing bowl, add 30g of fine sugar, a small spoonful of salt, and a few drops of white vinegar.

   

3. 3 First make the sponge cake base: Beat 2 eggs into a mixing bowl, add 30g of fine sugar, a small spoonful of salt, and a few drops of white vinegar.

   

4. 4 Use a whisk to beat the egg liquid until it makes an "8" shape when you lift the whisk and it doesn't disappear quickly.

   

5. 5 Sift 50g of low flour and add it to the beaten egg liquid in three batches. Use a rubber knife to mix thoroughly from top to bottom each time.

   

6. 6 Sift 50g of low flour and add it to the whipped egg batter in three batches. Use a rubber knife to mix thoroughly from top to bottom each time to prevent the egg batter from defoaming.

   

7. 7 Sift 50g of low flour and add it to the whipped egg batter in three batches. Use a rubber knife to mix thoroughly from top to bottom each time to prevent the egg batter from defoaming.

   

8. 8 Heat 30g of butter in hot water until it is completely melted. Pour into the egg mixture and stir thoroughly with a rubber knife from top to bottom.

   

9. 9 Line the bottom and sides of a 6-inch removable bottom cake tin with baking paper, pour the egg batter into the cake tin, and shake lightly to defoam.

   

10. 10 Line the bottom and sides of a 6-inch loose-bottom cake tin with baking paper, pour the egg batter into the cake tin, and shake lightly to defoam.

    

11. 11 Preheat the oven to 170 degrees, lower rack, and bake for 30 minutes.

    

12. 12 Preheat the oven to 170 degrees, lower rack, and bake for 30 minutes.

    

13. 13 After the sponge cake base is baked, cool it until ready to use.

    

14. 14 Peel and core the mango, and chop the pulp into mango puree.

    

15. 15 Add 250ml of yogurt to the mango puree.

    

16. 16 Stir the mango puree and yogurt evenly.

    

17. 17 15g gelatin tablets, soak in cold water until soft, take out and add appropriate amount of milk.

    

18. 18 Heat the hot water while stirring until fully melted.

    

19. 19 Pour the melted gelatine into the mango yogurt mixture.

    

20. 20 Pour the melted gelatine liquid into the mango yogurt mixture, stir well and set aside.

    

21. 21 Take out the cooled cake and cut off the surface with a knife.

    

22. 22 Cut a circle around the remaining cake.

    

23. 23 Place the cut cake back into the cake mold, and the sponge cake base is now ready.

    

24. 24 Pour the mango yogurt liquid into the cake mold.

    

25. 25 Wrap the outside of the cake mold with tin foil to prevent liquid from flowing out, and place it in the refrigerator for more than two hours until the surface is completely solidified.

    

26. 26 Make mirror glue: Pour 45ml of mango juice into 40g of mango-flavored QQ sugar.

    

27. 27 Heat the hot water while stirring until fully melted.

    

28. 28 Let the melted QQ sugar liquid cool slightly, then pour it onto the surface of the refrigerated and solidified cake.

    

29. 29 Place it in the refrigerator for more than three hours until the surface is completely solidified.

    

30. 30 Unmould after refrigeration.

    

31. 31 Finished product.

    

32. 32 Finished product.