Mango chocolate mousse cake

Overview

Mangoes are so delicious now that it would be a pity not to make mousse cake. The weather is getting hot, and mousse cake is the first choice for summer. The mango mousse cake with rich fruit pulp is covered with strawberry-flavored chocolate. The pink and tender exterior is wrapped in the sweet and fragrant mousse cake. It is eye-catching to look at and satisfying to eat. It is the first choice for sisters’ gatherings. (The main ingredient is the mousse cake, and the auxiliary ingredient is the glazing liquid. For the ingredients of the chiffon cake, see the tips at the end)

Tags

• baking
• afternoon tea
• mango puree
• six-inch cake
• strawberry chocolate
• syrup
• whipping cream
• gelatine powder
• milk
• powdered sugar

Ingredients

Steps

1. 1 First make a 6-inch chiffon cake. After separating the yolk and protein of 3 eggs, add 20g of fine sugar to the egg yolk and 1g of salt and stir until the sugar melts. Add 30g of oil and 30g of milk in sequence, stirring thoroughly after each addition.

   

2. 2 Sift in 50g of low-gluten flour.

   

3. 3 Mix well.

   

4. 4 Add a few drops of white vinegar to the egg whites, beat with a whisk until coarse foam, add 30 grams of fine sugar in three batches, beat until dry foam.

   

5. 5 Fold 1/3 of the meringue into the egg yolk paste, then add 1/3 of the meringue and mix

   

6. 6 Mix well

   

7. 7 Pour back into the meringue bowl and mix well. There will be almost no foaming after mixing.

   

8. 8 Pour into the mold and knock out any air bubbles. Place in the preheated oven and bake at 150 degrees for 20 minutes, then turn to 170 degrees and bake for 25 minutes.

   

9. 9 After baking, turn it upside down and let it cool until the mold is not hot at all.

   

10. 10 Divide the finished cake into three pieces. Cut one piece into a circle with a small mold

    

11. 11 Prepare mango pulp

    

12. 12 Use a food processor to puree the mango pulp, and take 240g of pulp puree

    

13. 13 Soak the gelatine powder with three times the amount of water until soft, then mix it with the mango puree evenly

    

14. 14 Add powdered sugar to the light cream and beat until it is 60% fluffy and can flow.

    

15. 15 Mix the mango puree with the whipped cream in three batches

    

16. 16 Place prepared cake slices into the mold.

    

17. 17 Pour the mango mousse liquid into the mold, and add the mango pulp at the cutting point.

    

18. 18 Pour in the mousse liquid, smooth it out, and refrigerate for more than 2 hours

    

19. 19 Make glazed noodles. 110g milk plus 110g whipping cream, add 160g syrup

    

20. 20 300kg strawberry flavored chocolate chopped

    

21. 21 Stir over water to melt

    

22. 22 Mix milk, cream and syrup and bring to a boil. Remove from heat and add soaked gelatine powder and mix well

    

23. 23 Pour in the chocolate liquid and mix well, two

    

24. 24 Use a hair dryer to blow the mousse cake around to release the mousse cake

    

25. 25 When the temperature of the glazing liquid drops to about 30℃, you can proceed with glazing

    

26. 26 Complete

    

27. 27 Finally, you can sprinkle some sugar beads to decorate