Strawberry Mango Double Mousse Cake

Strawberry Mango Double Mousse Cake

1. Prepare two chiffon cakes

2. Slice the cross section for later use

3. The gelatin slices are cut into small pieces and soaked in milk to soften

4. Peel the mango to remove the pulp

5. Use a food processor to puree the mangoes

6. Heat the milk with gelatine flakes over water until the gelatine flakes are completely melted into the milk

7. Take more than a quarter of the melted milk and add it to the mango puree and stir evenly for later use.

8. After washing the strawberries, wipe off the water, cut off the roots and leaves, and then cut in half

9. Pour about 600ml of whipped cream in the egg beater and add fine sugar

10. Sit in ice water and use a whisk at low speed

11. The whipped cream can barely flow after the lines appear.

12. Take about a quarter of the cream and add it to the mango puree

13. Stir the cream and mango puree to form a mango-flavored mousse.

14. Add the remaining cream to the remaining milk and mix well to form the original mousse liquid.

15. An 8-inch square live-bottom cake mold, put half-cut strawberries around, and stick the cut surface on the mold wall.

16. Cut the square cake slices around 1 cm wide

17. Take a piece of cake and put it in the middle of the mold

18. Pour in the original mousse and cover the cake slices

19. Put on the second piece of cake and continue to pour the original mousse

20. Finally, put the third piece of cake, and pour the mousse into the mold. Put it in the refrigerator for about 6 hours.

21. Heart-shaped 6-inch cake slices, cut off the edges about 1 cm wide

22. Take a piece of cake and put it in the middle of the 6-inch heart-shaped movable bottom mold

23. Pour the right amount of mango-flavored mousse

24. After filling the mold, put it in the refrigerator for about 6 hours.

25. Pour about 100ml of whipped cream into an egg beater, add fine sugar to beat

26. Whip until hard and creamy

27. Take out the refrigerated square mousse and place a slightly taller cup under the mold. Use a hair dryer to blow around the mold.

28. Can be easily demolded

29. The heart-shaped mousse is also blown with a hair dryer

30. Easy demoulding

31. Carefully remove the negatives of the two mousse cakes and transfer them to the mat

32. Put the medium chrysanthemum mouth in the piping bag, and put the whipped cream

33. Squeeze cream on the four corners of the square mousse cake to fix the strawberries

34. Then squeeze patterns around, slice the heart-shaped cake with mango and decorate it into flowers. Put on chocolate flower decoration.

35. Put on the decorative piece and the finished product is basically complete

36. One more piece.