Mango mousse cake

Prepare ingredients.

Cut the six-inch chiffon into three pieces, take two pieces, and use a bowl smaller than the cake to cut out two circles.

Soak the gelatine sheets in cold water until soft, take them out of the water and put them in 50g of milk in hot water to melt and let cool.

Cut the mango into cubes, put it into a food processor, add gelatine liquid and make a milkshake.

Add 15g of sugar to the light cream and beat with a whisk until texturey.

Add the whipping cream to the strawberry milkshake and mix well.

Place a cake slice.

Pour in half of the mousse liquid.

Add the second cake slice.

Pour in the remaining mousse liquid and refrigerate for 1 hour.

Dissolve QQ sugar with water and mango puree and let cool.

Take out the cake and put mango blossoms, Hei Tiantian and strawberry slices on it.

Pour onto the cake and refrigerate overnight.

Take the refrigerated cake out of the refrigerator and blow it around with a hair dryer.

Place a cup under the mold and gently pull it down to remove the film.

Finished product.

Cut.

Breakfast.

Overview