Mango mousse cake

Cut the chiffon cake into 3 slices horizontally

Use scissors to cut off the edge of the cake slice about 0.5 cm thick and set aside

Take 1.5 gelatine tablets and soak them in milk

Soak the gelatine until soft

Prepare 3 small mangoes

Cut two mangoes and take out the pulp

Use a food processor to puree the mango pulp

Soak the gelatine sheets and heat them over water until the gelatine sheets melt

Pour the mango puree into the milk bowl

Mix the puree and milk and stir well

Pour the light cream into a clean basin without water or oil

Add fine sugar and beat with an electric whisk

Whisk until lines appear but can still barely flow.

Pour the puree and milk mixture into the cream bowl and stir evenly while pouring

The mango mousse is ready

Prepare a 6-inch removable base cake mold. Place a piece of cake into the center of the mold. Pour in an appropriate amount of mousse liquid to cover the cake piece

Put in the second cake piece and pour an appropriate amount of mousse liquid

Finally, cover with the third cake piece, pour mousse liquid to cover the cake piece, and refrigerate for about 6 hours, preferably overnight.

Leave a little mango puree and add a little cold water, add the remaining 0.5 pieces of gelatine slices, cut into pieces and soak in the mango water, heat in the microwave for about 1 minute, stir until the gelatine slices are integrated into the water

Take out the frozen mousse cake and quickly and evenly pour the mango water onto the surface of the cake to create a mirror surface. Refrigerate for a while.

Cut the third mango in half and use a knife to make a grid

Take the cake out of the refrigerator, place a cup slightly higher than the mold under the mold, blow a hair dryer around the edge of the cake, and release it naturally!

Transfer the cake to a mat and decorate with mango.

Finished product pictures

Overview

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