Mango Flowing Heart Mousse
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. First make the sponge cake: 4 eggs, add 60 grams of fine sugar, and beat until thick, and the markings on the surface will not disappear immediately.
2. Sift in low-gluten flour and stir until there is no dry flour. (It is best to sift the low-gluten flour twice in advance, so that the batter will be delicate)
3. Add 30 grams of salad oil in 2 times and mix well.
4. Pour the cake batter into an 8-inch round mold and shake it lightly to produce large bubbles.
5. Put it into the preheated oven, fire up and down, lower level, 150°, bake for about 40 minutes. The specific time and temperature are adjusted according to your own oven.
6. After the cake has cooled, slice the cake into two pieces.
7. The bottom of the 8-inch round mold is filled with greased paper.
8. Put a slice of cake.
9. Beat 150 grams of whipped cream for mousse over ice water until it has lines and flows slowly, and put it in the refrigerator.
10. 350 grams of mango for the mousse, add 60 grams of caster sugar to puree, put 250 grams of mango puree into a large bowl, and reserve 100 grams of mango puree to make a stream.
11. Gelatine 2.5 tablets are soaked in ice water and melted in water.
12. Pour the melted gelatin liquid into the mango puree in step 10, and stir evenly.
13. Add the whipped cream that has been whipped and refrigerated to the mango puree and mix well.
14. Take half of the stirred mango mousse filling and pour it into an 8-inch round mold with a cake base.
15. Spread the pre-cut mango diced evenly on the mousse without putting the mango diced in the middle.
16. Spread the remaining 100 grams of mango puree evenly in the middle.
17. Pour the remaining half of the mousse slowly from the outer circle. If you pour from the middle, the mango flow will overflow to the outside. Smooth the surface and put it in the refrigerator until it sets.
18. Add 200 grams of whipped cream for decoration, add about 15 grams of caster sugar, and beat with ice water until it becomes firm. The whisk can stand inside.
19. Cover the cake mold with a hot towel for about 10 seconds, and remove the mold carefully.
20. Decorate the whipped cream with flowers as you like.
21. Cut the mango diced in an appropriate amount.
22. Put the mango cubes in the middle of the cake, then put the blueberries on it.
Tips:It is best to sift the low-gluten flour twice in advance for the batter to be delicate
