Mango Mousse Cake
1.
Preheat the oven 180 degrees. Separate the egg whites and egg yolks into two clean water-free bowls. Use a large bowl for egg whites. Put 10 grams of sugar and salt into the egg yolk bowl and mix well.
2.
Add vegetable oil three times and mix well.
3.
Add milk and mix well.
4.
Sift in the flour and mix well.
5.
Use an electric whisk to break up the egg whites and add lemon juice.
6.
Add 50 grams of caster sugar to the egg white three times and beat until the sharp corners can be pulled out.
7.
Add one-third of the egg whites to the original color batter, chop and mix evenly.
8.
Pour the batter back into the egg white bowl, cut and mix evenly, taking care not to defoam.
9.
Pour the batter into the baking pan and spread evenly.
10.
Bake in the oven for about 15 minutes until the surface becomes elastic and does not stick to your hands. Take it out and place it on a cooling rack to let cool, peel off the oil paper, and cut into two round cake bases slightly smaller than 6 pieces.
11.
Dice the mango flesh, yogurt, and sugar in a food processor, and puree them. Pour out and set aside.
12.
Soak the gelatine tablets in water to soften, remove them and squeeze them out, and heat them over water to melt.
13.
Pour the melted gelatine into the mango slurry and stir well.
14.
Whip the cream.
15.
Pour one-third of the cream into the mango paste and stir well, then pour the mango paste back into the remaining cream and cut it evenly.
16.
Take a piece of cake base and place it in the mold.
17.
Pour a layer of mousse paste, put a piece of cake, then pour a layer of mousse paste, and finally smooth the surface, put it in the refrigerator for more than 3 hours.
18.
After taking it out, put the baking tray on a cup or small bowl, blow the edge of the baking tray with a hair dryer, or cover the edge of the baking tray with a hot towel, and demould.
19.
The chocolate melts in water, use a piping bag to extrude the shape you like on the baking paper, and take it off after cooling and solidification.
20.
Put the diced mango, chocolate, and mint leaves on the cake.
