Mango mousse cake
Overview
The second time I made the mousse cake, the first time it was unmoulded, it was not done properly, which affected the appearance. However, the mango mousse cake is really delicious, cool, refreshing, melts in the mouth, plus the strong fruit flavor, it is really enjoyable. This is the advantage of knowing how to bake, you can make it if you want to eat it
Tags
Ingredients
Steps
-
Prepare a heart-shaped sponge cake
-
Cut the cake into two pieces from the middle, cut it into a heart-shaped cake smaller than the mousse ring, wrap the bottom with tin foil and set aside
-
Stir 260 grams of mango pulp into mango puree, add 30 grams of sugar, heat over water and stir until the sugar melts, set aside 60 grams and sift for a while to make mirror glue
-
Soak the gelatine slices in cold water for about ten minutes (just water can cover the gelatine) until soft
-
Drain the gelatine, squeeze out the water, add milk, heat over water, stirring until melted
-
Slowly add the melted gelatine to the mango paste, stirring while pouring
-
Beat the light cream with 20 grams of sugar until it is 60 to 70% thick
-
Pour the mango paste into the cream and stir evenly
-
This is the finished mousse paste
-
Pour the mousse batter into the mold with the cake slices placed
-
Cover with the second cake slice
-
Pour another layer of mousse paste, leaving a certain height on top of the mold for mirror glue. Place it in the refrigerator for more than 4 hours
-
Add a small amount of hot water to QQ sugar (just enough to cover the sugar), heat over water, and stir until melted
-
The remaining mango paste is sieved in advance to make it more delicate. Add the melted QQ sugar to the mango paste and stir evenly to form a mirror glue
-
Let cool and then pour into the cooled mousse ring
-
Place the mousse cake in the refrigerator for 2 hours
-
After taking it out, blow it around with a hair dryer, carefully remove it from the mold, and then decorate it with mango flowers and sugar beads
-
Finished product pictures
