Mango Mousse Cake
Mousse Cake does not need to be mounted. It is relatively easy to use. It is suitable for friends who are just starting to make cakes. The amount of this cake is 6-inch round mold.1. if the cake slice is cut a little thick, more than 1.5cm, the mousse filling will be left. I cut it a little thick this time. I left some mousse and made a mousse cake with a small oval mold (sn6605). This mold is not flexible, so it's difficult to demould. I didn't take it off at all, but dug it with a spoon.2. after the gelatine tablets in orange juice are heated and dissolved, they must be cooled to room temperature before pouring on the surface of mousse, otherwise the mousse on the surface will melt.3. I didn't find any fishy smell in the gelatine tablets I used, so there was no rum in the mousse filling. If you are worried about the fishy smell of jiliting tablets, you can add 1/2 teaspoon rum or brandy to the mousse filling to remove the fishy smell.
Step 1 . Stir fresh peeled and pitted mango meat into a delicate paste using a blender, add soft white sugar, stir continuously over hot water until the sugar dissolves, and let it cool.
Step 2 . Bake the whole egg sponge cake in advance (beat the whole egg with sugar, sieve in low flour twice, add a mixture of oil, milk, and salt, mix well to make a cake batter, bake at 180 degrees for 30 minutes), and cut into two thin slices with a thickness of about 1.5cm. Compare the bottom of the cake mold and trim it into cake slices that are slightly smaller than the inner diameter of the mold bottom.
Step 3 . Cut 1.5 gelatin slices into small pieces with scissors, add 3 tablespoons of water, soak until the gelatin slices become soft, then heat them over water until the gelatin slices dissolve, and let them cool to room temperature.
Step 4 . Add the dissolved gelatin slices to the mango paste and stir evenly.
Step 5 . Use an electric whisk to beat animal whipped cream to 6 portions (lift the whisk and the cream will slowly flow down).
Step 6 . Add mango paste to the whipped cream.
Step 7 . After stirring evenly, it becomes mousse filling.
Step 8 . Place a sponge cake at the bottom of the cake mold.
Step 9 . Pour in half of the mousse filling and then spread a sponge cake on top.
Step 10 . Pour in the remaining mousse filling, smooth the top, and refrigerate for at least 4 hours.
Step 11 . Cut 0.5 pieces of gelatin into small pieces with scissors, soak them in clean water until they become soft, then remove them and place them in 50g of freshly squeezed orange juice. Heat them over water until the gelatin pieces dissolve, and let them cool to room temperature.
Step 12 . Take out the cake that has been refrigerated for more than 4 hours, pour orange juice onto the surface of the mousse, and refrigerate for more than half an hour to create a mirror finish.
Step 13 . Fold a rectangular paper slot with oiled paper. After heating the dark chocolate over water until it melts, use a small spoon to put the chocolate into a small groove and refrigerate it in the refrigerator for more than 30 minutes until the chocolate solidifies. Use a small knife to trim the chocolate pieces to make the edges smooth.
Step 14 . Heat the white chocolate over water until it melts, then use a small spoon to put the chocolate into a small thick plastic bag. Cut a small opening at the bottom corner of the bag. Squeeze out white chocolate and write on the trimmed dark chocolate label.
Step 15 . When demolding, heat a hot towel around the cake mold for about 1 minute to easily demold.
Step 16 . Decorate the surface with fruits, place a chocolate birthday sign, and complete the mango mousse cake.
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