# Fourth Baking Contest and is Love to Eat Festival# Mango Mousse
1.
Use ingredient one to make an 8-inch chiffon cake, and cut it into two slices of cakes (the method can refer to others, it is best to make a sponge cake, but I failed, so I made two chiffon cakes)
2.
Pour 5 tablespoons of cold water to soak the isinglass powder for 10 minutes, then heat it over water until it melts. Trim the two cake slices so that they are smaller than an 8-inch round mold.
3.
Use a blender to stir the mango and sugar until the mango is pureed and whipped cream. Add the isinglass that melted and cooled to about 20 degrees. Mix well mango puree, lemon juice and cream.
4.
Spread a cake slice under the 8-inch mold, then pour 1/2 of the creamy mango puree, and then spread another cake slice and pour the remaining half of the puree. After being flattened, put in the refrigerator for 4 hours.
5.
Heat the mixture of QQ candy and orange juice over water until the QQ candy melts. After the temperature becomes low, pour on top of the refrigerated cake and continue refrigerating for 30 minutes. Then put some decorations
6.
After refrigerating. Blow the outer wall of the cake mold with a hair dryer for about 1 minute to make it easy to demould. The work is done! Mango mousse cake is almost like this in step 9! Everyone said it was delicious
