Mango Mousse Cake
by Super Macaron Fan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the chiffon cake ingredients and weigh them for later use.
2. Beat the egg whites until the fish eyes are soaked, and add one-third of the powdered sugar. Continue to beat.
3. Beat egg whites until lines appear, then add one third of powdered sugar. Continue to beat.
4. Stir until smooth, add the remaining one-third of the powdered sugar, and continue to beat until 7 is distributed. There is a small hook that is 7 distribution.
5. Add the egg yolks to the vanilla extract and beat well.
6. Sift the flour in the egg yolk liquid three times, each time until there are no particles, and then add the next flour until all the flour is evenly mixed.
7. Mix well and add egg whites into the batter three times. After stirring, add salad oil and mix well. Pour into a 6-inch baking tin. Vibrate to remove bubbles and set aside.
8. Preheat at 180 degrees for 10 minutes on the upper and lower heat, and bake for 50 minutes after putting it in. When the body grows up, it is adjusted to 150 degrees. When the time is up, take out the upside down and let it cool on the shelf for later use.
9. Let the cake cool and slice it into 2 slices, cut off the edges, and set aside.
10. After the mangoes are wrapped, add granulated sugar and isinglass powder in a pot of warm water at 50 degrees to dissolve the sugar and isinglass powder, and make a puree for later use. Cut out 2 diced kidney mangoes on a single sheet and set aside.
11. Beat the whipped cream in a bowl of ice water and distribute it for later use.
12. Mix the mango puree and whipped cream thoroughly and set aside.
13. Place a piece of cake at the bottom of the 6-inch baking tin. Sprinkle a layer of mousse around and on top, and sprinkle a layer of pulp on the mousse. Spread a layer of cake with mousse on and around it.
14. After spreading the mousse, scrape the surface and shake off the gasoline. Put it in the refrigerator for more than 4 hours and take it out.
15. Decorate the fruit, insert the princess card, and that's it.
Tips:Mousse cake is best taken from the refrigerator and eaten. It will affect the taste if it is left at room temperature and eaten again!
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