【Mango Liquid Cake】

Overview

🤘🏻6-inch size [Mango Liquid Cake] ☺If you like sweetness, use eagle-beak mango, and if you like sweetness, use red mango or Australian mango.

Tags

• baking
• old man
• afternoon tea
• fast food
• cold water
• mango cubes
• mango pulp
• mcvitie's biscuits
• robertson fish gelatin powder
• unsalted butter
• whipping cream
• powdered sugar

Ingredients

Steps

1. 1 Crush the biscuits, add butter and flatten them on the bottom of the mold. Keep in the refrigerator for normal storage until later use.

   

2. 2 Soak the fish gelatin powder in cold boiled water for 10 minutes, then simmer it in hot water until it becomes liquid.

   

3. 3 Puree 360g of mango pulp.

   

4. 4 Whip the light cream until just stiff. (Mine was a little overdone)

   

5. 5 Take 300g mango puree and leave another 60g puree. Pour the isinglass liquid into the mango puree and mix well.

   

6. 6 Then pour the fruit puree and isinglass mixture into the light cream and mix well.

   

7. 7 Take out the mold and pour 1/3 of the sauce into the mold

   

8. 8 Put a layer of mango slices

   

9. 9 Pour another layer of sauce

   

10. 10 Continue to add mango cubes, and pour 60g mango jam in the middle

    

11. 11 Along the outer ring, gradually pour the sauce into the inside. When it reaches the middle, quickly spread it on top of the sauce. Shake gently a few times to release small bubbles. Place in the refrigerator for 2-4 hours. (You can eat it when frozen)

    

12. 12 see! ? ~