Mango mousse cake

Mango mousse cake

Overview

The fragrant smell of mango makes people salivate when smelling it, and the golden flesh is even more attractive! Mango mousse cake tastes even better after being refrigerated! Delicious on the tip of the tongue!

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Ingredients

Steps

  1. This is an 8-inch chiffon cake baked in advance. Turn the baked cake upside down and cool it down to remove it from the mold.

    Mango mousse cake step 1

  2. Cut the mango. Make a cross knife,

    Mango mousse cake step 2

  3. Scoop out the pulp with a spoon and set aside

    Mango mousse cake step 3

  4. Cut gelatine into pieces

    Mango mousse cake step 4

  5. Soak in ice water until soft and set aside

    Mango mousse cake step 5

  6. Add 20 grams of water starch to a bottle of buffalo milk and stir-fry slowly over low heat until the milk is as thick as yogurt. Set aside to cool for later use.

    Mango mousse cake step 6

  7. Pour the light cream into an oil-free and water-free basin, add the sugar and beat with a mixer,

    Mango mousse cake step 7

  8. Whip until the cream has clear lines, and the lines can be drawn without disappearing all at once, then the cream is ready. , add the cool milk paste, add the liquefied gelatin liquid, stir evenly, and it will become a mousse paste.

    Mango mousse cake step 8

  9. Melt the soaked gelatine sheets in water

    Mango mousse cake step 9

  10. Layer the cooled cake. Trim part of the edges of the layered cake.

    Mango mousse cake step 10

  11. Use an 8-inch removable base cake mold and lay a layer of cake base with a small trim. I forgot to take a picture of this. Lay a layer of cake base, pour some of the mousse batter, and then add diced mango and spread it out. Shake the mold, spread another layer of mousse paste, then spread diced mango pulp and shake out the bubbles. The mold is 8 points full. Cover with plastic wrap and refrigerate for more than 4 hours.

    Mango mousse cake step 11

  12. After 4 hours, take out the solidified mousse cake mold, spread it with diced mango, and pour gelatine liquid to make a mirror surface. Then put it back in the refrigerator for 20 minutes

    Mango mousse cake step 12

  13. Use a hair dryer to blow the cake out of the refrigerator with hot air to remove it from the mold. It should also be blown with hot air before cutting, so that the knife will not stick to it.

    Mango mousse cake step 13

  14. Clean the knife every time you cut, blow on the hot knife before cutting again, don't be afraid of trouble.

    Mango mousse cake step 14