No one can match your beauty --- no bake Mango Cheese Cake-You Are Foodie

By Donahue
55

No one can match your beauty --- no bake Mango Cheese Cake

The novice who learns baking has warmed up to now. Anyway, he has to learn how to make cakes.... The first cake in life....

Main Ingredients

Red pigment appropriate amount
Matcha powder appropriate amount
Gelatin 1 tablespoon (15ML, 9g)
whipping cream 160 grams
lemon juice 15ml
Fresh Mango 215 grams
berry sugar 50 grams
milk 65 g
Cream cheese 175 grams

Auxiliary Ingredients

butter 40 g
Digestive biscuits 80 grams

1. The most important step in cake making is to mix the whipped cream with Mango Cheese paste. The two must reach a similar consistency before they can be perfectly mixed together. Otherwise, the mixed batter may be too thin or the volume may become smaller. After the Mango Cheese paste is added with the gelatine powder solution, put it in the refrigerator for a while until it reaches a consistency similar to the whipped cream, and then proceed to the next step.2. Try to use ripe mango to make this cake, mango taste will be more sweet.3. Roses and leaves are not necessary and can be dispensed with. TX can also decorate the top of the cake with a layer of mango jam, mirror pectin, etc.

Step 1 . Prepare a bag of digestive biscuits.

Step 2 . Put the digestive biscuits into a fresh-keeping bag and crush them into powder with a rolling pin, or directly put them into the grinding cup of a food processor and grind them into powder.

Step 3 . Heat butter over water to dissolve it into a liquid state, then pour it into the shredded biscuits for digestion.

Step 4 . Mix well with a spoon. Spread the mixed digestive biscuit batter evenly on the bottom of a 6-inch round mold and press it flat with a spoon. Refrigerate in the refrigerator until set for later use.

Step 5 . Pour the fish gelatin powder into a bowl, add 2 tablespoons of milk, and let it stand for a moment to allow the fish gelatin powder to fully absorb moisture.

Step 6 . Put cream cheese, granulated sugar, peeled and pitted mango fruit pulp, lemon juice, and remaining milk into the conditioning cup of the food processor.

Step 7 . Stir for a moment with a food processor to mix all the ingredients evenly and create a thick and delicate paste. (If there is no food processor, first heat the cream cheese over water to soften it, add sugar and stir with an electric mixer until smooth, then add mango fruit pulp in batches and stir well until evenly mixed, and then add milk and stir evenly).

Step 8 . Pour the mixed mango cheese batter from the conditioning cup into a large bowl. At this point, after fully absorbing the moisture from the milk, the fish gelatin powder will expand into a sponge like state. Heat the fish gelatin powder over water and stir continuously to dissolve it into a liquid state.

Step 9 . Pour the liquid fish gelatin powder into the mango cheese paste. Stir thoroughly and evenly.

Step 10 . Put the prepared mango cheese paste in the refrigerator and refrigerate for later use. Pour animal based fresh cream into a bowl and beat with an egg beater until the texture is maintained.

Step 11 . Scoop out two spoons of whipped cream, add red pigment to one bowl, and matcha powder to the other bowl

Step 12 . Soak one piece of Jili Ding in cold water, filter the water, heat it over water to melt, and then add it to two bowls separately. Pour matcha cream into a flat bottomed container, wash fresh leaves and put them inside;

Step 13 . Pour the red cream into the rose mold and refrigerate both.

Step 14 . Mix the whipped cream and mango cheese batter, and stir well using the method of flipping from bottom to top.

Step 15 . The mixed batter has a very loose volume and a very thick texture. Pour the mixed batter into the mold that has already been lined with digestive biscuits.

Step 16 . Smooth the surface of the batter and refrigerate for at least 4 hours before demolding and consuming. When demolding, cover the mold with a hot towel or blow it with a hair dryer for a while to prevent the cake from sticking to the mold. Demold the roses and leaves separately and place them on a plate. Be careful with your movements.

Step 17 . Partially Prepared Products

Step 18 . finished product

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