Mango mousse cake

Overview

6-inch mango mousse: Cake embryo: 4 eggs, 80g low-gluten flour, 1g salt, 60g caster sugar, 65g milk, 50g vegetable oil, 5 drops of lemon juice Mango mousse: 150g cream, 20g caster sugar, 200g mango pulp, 100g yogurt, 10g gelatin Decoration: appropriate amount of chocolate, one mango, appropriate amount of mint leaves

Tags

• baking
• cake embryo
• chocolate
• cream
• gelatin
• mango
• mango pulp
• mint leaves
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Preheat the oven to 180 degrees. Separately put the egg whites and egg yolks into two clean and water-free bowls. Use a large bowl for the egg whites. Put 10 grams of sugar and salt into the bowl for the egg yolks and mix evenly.

   

2. 2 Add the vegetable oil in three additions and mix well.

   

3. 3 Add milk and mix well.

   

4. 4 Sift in the flour and mix well.

   

5. 5 Beat the egg whites with an electric mixer and add lemon juice.

   

6. 6 Add 50 grams of caster sugar to the egg whites in three batches and beat until peaks form.

   

7. 7 Add one-third of the egg whites to the original batter and mix evenly.

   

8. 8 Pour the batter back into the protein bowl and mix evenly, being careful not to defoam.

   

9. 9 Pour the batter into the baking pan and spread evenly.

   

10. 10 Place in the oven and bake for about 15 minutes, until the surface is elastic and does not stick to your hands. Take it out and place it on a cooling rack to cool, peel off the oil paper, and cut into two round cake embryos slightly smaller than 6 cents.

    

11. 11 Put the diced mango pulp, yogurt, and sugar into a food processor and puree until pureed. Pour out and set aside.

    

12. 12 Soak the gelatine sheets in water until soft, squeeze them out and heat them over water until they melt.

    

13. 13 Pour the melted gelatine into the mango pulp and stir well.

    

14. 14 Whipped cream.

    

15. 15 Pour one-third of the cream into the mango paste and stir evenly, then pour the mango paste back into the remaining cream and mix evenly.

    

16. 16 Take a piece of cake base and place it in the mold.

    

17. 17 Pour a layer of mousse batter, put a piece of cake on it, pour another layer of mousse batter, finally smooth the surface and put it in the refrigerator for more than 3 hours.

    

18. 18 After taking it out, place the baking sheet on a cup or small bowl, blow the edges of the baking sheet with a hair dryer, or cover the edges of the baking sheet with a hot towel to remove from the mold.

    

19. 19 Melt the chocolate over water, use a piping bag to pipe out the desired shape on baking paper, remove after cooling and solidification.

    

20. 20 Place diced mango, chocolate, and mint leaves on top of the cake.