1. Prepare materials;
2. Sponge cake method: beat 3 eggs in the mixing bowl, add 70 grams of fine sugar, stir to dissolve and soak in 60 degrees hot water to heat, stir slowly, and when heated to a temperature that is not hot, start from the heat Take it out of the water and use an electric whisk until it is thick. When the character "8" can be written with egg paste, it can last for a period of time without disappearing; reference for practice: http://m.meishichina.com/blog/ 539874/#0-qzone-1-55486-d020d2d2a4e8d1a374a433f596ad1440
3. Add the sieved low powder in turn, stir evenly from top to bottom with a rubber spatula, and finally add warm milk and mix well; preheat the oven at 210 degrees;
4. Put parchment paper on the 8-inch square baking pan, pour in the prepared sponge cake batter, shake the bubbles; the family likes the cake slices to be thicker, and the mousse is relatively small. If you like more mousse, you can use a slightly larger one. Baking tray
5. Put it into the preheated oven, fire up and down, and bake for 10 minutes in the middle layer, and cool on a cooling rack after it is out of the oven. Use a heart-shaped mousse mold with a diameter of 15 cm to form a shape and cut it for later use;
6. The method of Italian egg white frosting: Pour the water for syrup and heat it with fine sugar, and boil it to 117 degrees (using a thermometer for baking) or scoop out a small amount and pour it into ice water. If it solidifies in the ice water, it becomes elastic If you can rub it into a ball with your fingers, it means that it is boiled to 117 degrees. When boiling the syrup, add fine sugar to the egg white and beat with an electric whisk; while whisking at low speed, slowly add a small amount of piping hot syrup boiled to 117 degrees; switch to high speed and whisk until it presents a sharp corner;
7. Add a little icing sugar to the whipped cream and beat until 8 is distributed, add the Italian egg white frosting and mix evenly;
8. After soaking the gelatine slices in 18 ml warm water, pour in an appropriate amount of mango puree and stir evenly, heat it in the microwave to dissolve the gelatin and pour into the remaining mango puree and stir evenly;
9. Pour the mixed mango puree into step 7, and stir evenly;
10. Wrap a layer of tin foil on the bottom of the heart-shaped mousse mold, put in the cut sponge cake slices, pour in the mango mousse, flatten it with a spatula, cover with plastic wrap, and put it in the refrigerator to shape; you can make one The amount of 15 cm mousse mold and 4 cups of mousse cups; whip the whipped cream for decoration to 8 and distribute;
11. Take out the mousse, tear off the tin foil and place the mousse cake on the cake tray. Put a bamboo stick on each side of the lower end of the mold. Use a hot towel around the mold to warm it for easy release. Let the cake mold hang slightly before starting Decorate the surface of the cake with whipped cream, smooth the surface with a spatula and gently lift it up and demould with both hands;
12. Heat the cake knife on the fire to cut the mousse cake. It will be neat, just decorate the sliced mango;
