1. Prepare the required materials, soak the gelatine slices in cold water in advance to soften them.
2. For the 8-inch chiffon cake, cut out 2 slices to make the embryo, and then use scissors to cut off the edges, about 1 cm away.
3. Remember to save some mangoes in advance for garnish. Use a juicer to mash 400g of mango flesh, as shown in the picture.
4. Then heat it over water, first squeeze the lemon juice in, then add the sugar, stir until the sugar is completely melted, and then squeeze the softened gelatine slices out of water and add them to the mango puree. Stir until the gelatin slices are completely melted. The mango filling is ready, then cool the mango filling to thicken with cold water, and then prepare to whip light cream.
5. Use an electric whisk to beat the whipped cream until it is just like this, as shown in the picture, just have a little texture.
6. Add the mango puree and mix well.
7. The stirred mango mousse filling has fluidity and the consistency is just right.
8. I use mousse ring, put the mousse ring on a very flat plate with a layer of cake base underneath.
9. Pour the mousse filling.
10. Add another layer of cake base and press the cake base slightly to avoid any gaps underneath.
11. Pour the rest and use a spatula to flatten it. Put it in the refrigerator for an hour, or freeze it for about half an hour. As long as it solidifies, you can take it out and cut it into pieces.
12. The cake is taken out after it has solidified. It is not easy to demould just take it out of the freezer. You can put it at room temperature for a few minutes, or use a hot towel to warm the surrounding mousse ring, so that it is easy to take out, and then decorate the mango. Cut it into pieces and eat it. It's delicious, but it's cooler. It's recommended to eat it later.
Tips:1. Don't whip the whipped cream. If you whip it, it turns out that if the mango puree is thicker, you can add a little bit of cool white or add milk to it and mix it evenly.
2. If there is no mousse ring, and if you can't find a large plate, you can directly use an 8-inch movable bottom mold to make it. The steps are the same.
3. When adding the mango puree, do not add it all at once. Add more than half of it first. Stir evenly and check the consistency. If it is just right, don't add it. If it is too thick, add it a little bit and add it to the just right one. The degree is fine.
4. My cake embryo is made in advance. There is no tutorial in this. You can find the Chiffon cake making tutorial on my homepage.
