Mango cheese mousse cake

Overview

This is a very fresh and delicious mousse cake. Mango always brings an extra fresh aroma to cakes. This cake has many steps to make and the ingredients are a bit dizzying. But I won’t talk about the taste. You’ll know once you try it.

Tags

• baking
• animal whipping cream
• chiffon cake body
• cold water
• cream cheese
• egg yolk
• fish gelatin powder
• mango puree
• rum
• boiling water
• fine sugar
• lemon juice
• protein
• water

Ingredients

Steps

1. 1 Peel and core fresh mangoes, about 300 grams (because there is loss in the middle)

   

2. 2 Use a food processor to make mango puree (this amount is the amount of ingredients C and D)

   

3. 3 In ingredient D, soak 140g of mango puree, 20g of fine sugar, 5g of fish gelatin powder with 80g of cold water.

   

4. 4 Add mango puree and fine sugar to hot water and melt the fine sugar. Pour in the soaked fish glue while it is still hot and stir evenly.

   

5. 5 Let the blended mango jelly cool, cover with plastic wrap and refrigerate.

   

6. 6 Beat the egg whites in ingredient A until wet and foamy.

   

7. 7 Pour the fine sugar and water in ingredient A into a milk pot and heat over low heat until the sugar melts.

   

8. 8 Turn off the heat when the syrup turns caramel color.

   

9. 9 Quickly pour into the beaten egg white batter and continue to beat.

   

10. 10 Beat until the egg white temperature drops and becomes stiff peaks. Spare.

    

11. 11 Beat the egg yolks in ingredient B.

    

12. 12 Put the fine sugar and water in ingredient B into a milk pot and heat until boiling.

    

13. 13 Slowly pour into the egg yolk paste, stirring while pouring, and stir quickly, otherwise the egg yolk will be burned into particles.

    

14. 14 Pour the stirred egg yolk paste back into the milk pot and heat over low heat, stirring while heating to prevent particles from appearing.

    

15. 15 The mixed egg yolk paste should be smooth and thick. Turn off the heat and set aside.

    

16. 16 Add 7g of fish gelatin powder from ingredient C to 45g of cold water and soak until ready to use.

    

17. 17 The cream cheese in ingredient C is softened at room temperature (this step can be taken out of the refrigerator to soften in advance), and beaten with a whisk until smooth.

    

18. 18 Pour in the mango puree in ingredient C and stir evenly.

    

19. 19 Add 5g lemon juice and 10g rum in ingredient C and stir evenly.

    

20. 20 Then pour in the egg yolk paste prepared in ingredient B and mix evenly. At this time, the mango cheese is ready.

    

21. 21 Beat 240g of animal whipping cream in ingredient C with a whisk until obvious lines appear.

    

22. 22 Pour in the freshly made mango cheese and stir evenly.

    

23. 23 Add the egg white paste prepared in advance and mix evenly.

    

24. 24 At this point the mango cheese mousse filling is ready.

    

25. 25 In ingredient G, add 65g of white sugar to 75g of boiling water, melt and cool, then add 15g of rum and mix well. This is rum syrup.

    

26. 26 Divide the cake into three equal slices.

    

27. 27 Take an eight-inch mold or mousse ring and place a piece of cake at the bottom.

    

28. 28 Brush a layer of rum syrup prepared previously on the cake body, and squeeze a circle of mango jelly puree, which should be smaller than the cake body.

    

29. 29 Pour in one-third of the mango cheese mousse.

    

30. 30 Place another piece of cake body.

    

31. 31 Continue to brush the rum syrup, squeeze the mango jelly, pour the mango cheese mousse, and finish the last piece in sequence.

    

32. 32 Smooth the surface and cover with plastic wrap and refrigerate in the refrigerator for at least 4 hours.

    

33. 33 Remove from the mold and complete the fruit decoration.