1. Picture of the material group.
2. Add 30 grams of caster sugar to the egg whites three times and beat until dry and foamy.
3. Add 20 grams of fine sugar to the egg yolks and beat them evenly, so that the sugar melts without particles.
4. Add one-third of the egg whites to the egg yolk liquid and mix well, cut and mix, and stir, but don't stir in rounds, the egg whites will defoam.
5. Pour the well-mixed egg yolk liquid back into the egg white bowl, as well as cutting and mixing.
6. Sift low flour into the mixed egg batter, and mix well by cutting and stirring.
7. Put the batter into a piping bag, and use a medium-sized flat-mouth piping spout (I don't have a flat-mouth one). Spread greased paper on the baking tray, squeeze out the batter about 7 cm, and squeeze it out in two rows. The long points in each row can be trimmed. If it is short, it will be unsightly. After squeezing, sprinkle some powdered sugar, the powdered sugar will form small particles on the surface of the batter, and the surface will be more textured after baking.
8. The cake is put into the oven around the edge, and then you can squeeze the cake slices, two slices.
9. Preheat the oven at 200°C, and bake the middle layer at 200°C for 8-10 minutes.
10. After the fish film is soaked in ice water, put it in the beaten mango puree, heat it in a microwave oven, high heat for 40 seconds, take it out and stir well. If the puree is a bit sour, use less sugar to taste.
11. You can whip the cream while the puree cools, and just when the texture appears and it can flow again.
12. The mango puree is cooled to about 20-30 degrees, and it feels warm to the touch. It is not hot but there is a sense of temperature.
13. The rim and bottom of the cake will absorb moisture in the air when they are cooled, and can be bent and placed in the mold after they have cooled and become soft. First cut off the irregular part of the cake, then put it in the mold, then put a cake base, pour half of the mousse filling, then put a piece of cake base, and then pour the other half of the mousse filling. I was too focused when I was working, so I forgot to take photos of the process.
14. After pouring the mousse filling, the cake and the mold were placed in the refrigerator for four hours. To prevent the smell, I wrapped the entire cake mold with plastic wrap before putting it in the refrigerator. The mousse filling after being refrigerated has solidified. After taking it out, put apple slices or other fruits you like. I don’t have cherries, so I temporarily found a Merisu for filling.
Tips:It’s the first time to make mousse cake. Personally, I think the taste is good, but the level of our family may still stay on the ordinary cake. This is not very popular. After eating for two days, it is half of it. Hey, it can be thrown right away. Up.
Everyone will decorate it with ribbons around Charlotte, but I couldn't even find a ribbon at a critical moment, so it just ran away, hehe.
