Mousse Cake
1.
This is the finished picture
2.
I made this with reference to the eight-inch chiffon house. Remarks: 4 eggs, 30g sugar, two drops of white vinegar, 60ml milk, 80g low powder, 40g oil. No six-inch cake mold is used, one is to save time, this one only needs to bake for 20 minutes! On the other hand, just put the six-inch cake bottom on top and cut it, and trim it off with scissors! Remember to cut two six-inch rounds and trim them with scissors!
3.
This is Fanta, yogurt, cream, and mold used. After baking the cake, start preparing the mousse filling. Soak the gelatin powder in milk for a while and heat it in insulated water until it melts. After it is warm, add yogurt and mix well in the refrigerator. Whip the whipped cream with sugar, and just hit it until the lines disappear after a while. It is said that it will hit 60% of the hair. Then mix the whipped cream and the cold yogurt gelatin liquid to make a mousse liquid.
4.
This is the big green mango I bought. Forgot to take pictures, forgive me! Next, put the six-inch cake embryo on the bottom of the live bottom mold, pour in the mousse, then add the diced mango, and then put another slice of cake, pour in the remaining mousse, and smooth it out as much as possible.
5.
This is an unripe mango! Put the mousse liquid in the freezer of the refrigerator for one hour, and start preparing the mirror surface. The mirror surface is heated and melted with Fanta and gelatin powder to cool down. In summer, it can be placed in the refrigerator for 20 minutes and then poured onto the basically shaped mousse cake. After refrigerating for two hours, decorate the surface. I only used the remaining cream, chocolate, and diced mango!
6.
Finally, the mold will be taken off as soon as it is blown with a hair dryer!
7.
A mousse circle outside and a ribbon tied with a bow!
8.
Pack it! over!
