Mango Mousse Cake

Name: Mango Mousse Cake
Total time: 1 d
Yield: 5
Cuisine: Chinese
Ingredients: 700g 8 inch chiffon cake; 400g Light cream; 40g Soft white sugar; 700g Mango; 20g Gelatine Tablets; 60ml milk; 100g Yogurt; 20g Powdered sugar

by Happy and happy

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

5

Today I saw a share in the circle of friends, saying that an Internet celebrity bakery in Shanghai has been exposed to use expired moldy flour to make bread, and people who buy bread in that store have to queue for an hour or two to buy bread every day. , Some people commented on a certain online commentary that the bread in that bakery was so delicious! Um, I really want to know if the person who wrote the review wanted to cry after reading this news!
I think the reason why I bought the oven five years ago was also because of a report that exposed that the cakes in the major cake shops used non-dairy cream, that is, margarine, which contains trans fatty acids, which is harmful to the human body. Encourage me to learn to bake, and quickly place an order for me to buy an oven! And the longer you are in contact with baking, the less you dare to buy products sold outside at will, because it is clear that those mass-produced goods must contain many ingredients that you don't understand. After much deliberation, it is better to eat foods made by yourself!

Ingredients

Mango Mousse Cake

1. Prepare all kinds of raw materials;

2. Peel the mango, cut into cubes, and puree it in a cooking cup; (mango pulp is not less than 450g)

3. Soak the gelatine slices in cold water in advance, and heat the milk in a milk pot. After warming, put the soaked gelatine slices in and stir to melt until uniform; set aside and cool for later use;

4. Take 400g whipped cream and 40g soft white sugar in a small basin without oil and water; (the ratio of whipped cream and powdered sugar is 10:1)

5. Use an electric whisk to beat the whipped cream until it is thick, grainy, but still fluid;

6. Let the mixture of milk and gelatine slices cool before mixing with the mango puree;

7. After mixing, take out 50g of fruit puree and put it in a small bowl separately, add 50g of cold boiled water and mix it for later use.

8. Pour the remaining mango puree, yogurt and salt into the light cream bowl; put some yogurt to make the cake not greasy and keep a refreshing taste.

9. Stir evenly;

10. Take a piece of cake and place it in the mold and brush with a layer of milk. You don’t need to brush;

11. Pour half of the mousse;

12. Spread another piece of cake;

13. Pour in the remaining mousse, because the amount is relatively large, it will be full before it is poured;

14. Cut some mango pieces and put them on top;

15. Then pour the mango water reserved before (step 7) on the surface. I do not look good; then it can be stored in the refrigerator overnight, at least 6 hours before demoulding;

16. Because it is a live-bottom cake mold, it is easy to take out; the picture above is the unmolded appearance after refrigerating;

17. Cut a part of the mango pulp for decoration;

18. 200g whipped cream and 20g powdered sugar for whisking;

19. Put the whipped cream in a piping bag, use the piping nozzle to squeeze out the pattern on the cake, and then put the mango on it;

20. Isn't it beautiful? ! And it's delicious. If you like, make one too!

Tips:
The chiffon cake inside can also be replaced with sponge cake. If you don’t have an oven, you can also use digestive biscuits to make mousse. This saves trouble and you don’t need to bake the chiffon in advance.
In addition, I used a relatively large amount and made an eight-inch chiffon full mold, and I made a mousse box for my daughter.