Mango mousse cake

Prepare the chiffon cake ingredients, weigh them and set aside.

Beat the egg whites until fish-eye foam is formed and add one-third of the powdered sugar. Continue beating.

Beat the egg whites until they form texture, then add one-third of the powdered sugar. Continue beating.

Whip until smooth, then add the remaining one-third of the powdered sugar and continue beating until 7 points. There is a small hook that distributes 7 points.

Add egg yolks to vanilla extract and beat well. Set aside.

Sift the flour into the egg yolk liquid three times, mixing each time until there are no lumps, then add the next flour until all sides are evenly mixed.

Mix well and add egg whites into the batter in three batches. After mixing evenly, add salad oil and mix well. Pour into 6-inch baking pan. Shake to remove bubbles and set aside.

Preheat the top and bottom heat to 180 degrees for 10 minutes, put it in, and bake for 50 minutes. When it grows taller, adjust the temperature to 150 degrees. When the time is up, take it out and place it upside down on a rack to cool and set aside.

Let the cake cool and cut into 2 pieces, cut off the edges and set aside.

After the mango is wrapped, add sugar and isinglass powder, place it in a basin of warm water at 50 degrees Celsius to fully dissolve the sugar and isinglass powder, and make a puree for later use. Cut the pulp of 2 waist mangoes into cubes and set aside.

Beat the light cream into eight portions in a basin of ice water and set aside.

Mix the mango puree and whipped cream thoroughly and set aside.

Place a piece of cake at the bottom of a 6-inch baking tin. Spread a layer of mousse around and on top, and sprinkle a layer of pulp on the mousse. Spread a layer of cake and sprinkle mousse on top and around it.

After spreading the mousse, smooth the surface and shake off the gasoline. Refrigerate for more than 4 hours and take out.

Decorate with fruits, insert princess cards, and that’s it.

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