Mango Cheese Matcha Jelly Cake (no Bake)
1.
Prepare materials and tools
2.
First prepare 80g of Oreo biscuit powder and put it into the grinding cup of a food processor to make a powder. Heat 40g of butter in water to melt into a liquid state, pour it into the biscuits and mix well with a spoon.
3.
Spread the mixed Oreo biscuit paste evenly on the bottom of a 6-inch round mold, flatten it with the back of a spoon, and put it in the refrigerator until it is ready for use.
4.
20g fish film is softened with 100g ice milk, and then heated to melt.
5.
Pour 150g of cheese, appropriate amount of mango, 20g of powdered sugar, and then pour the liquid milk fish glue into a paste together with the stirring function of the food processor.
6.
Pour the whipped cream into a bowl, add 20g of powdered sugar, and beat with a whisk until the texture can be maintained (when whipping the cream, I put the container in ice water to make it easier)
7.
Mix the whipped cream and mango cheese paste, and mix well by turning up from the bottom. (The cake batter is made)
8.
Dice the mango and place it on the bottom of the cake, then pour the cake batter
9.
Then, put it in the refrigerator.
10.
After refrigerating, sprinkle with matcha powder
11.
Demoulding in more than 4 hours
12.
Cut and share
Tips:
1. The most important step in making a cake is to mix the whipped cream with the strawberry cheese paste. The two must be made to a similar consistency so that they can be mixed together perfectly, otherwise it may make the mixed batter too thin or smaller.
2. Tips for whipping the cream: Put the bought whipped cream in the refrigerator for about 12 hours, take it out, pour it into a water-free and oil-free container, and place the container in a basin of ice water for easier whipping.
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