1. Prepare a bag of digestive biscuits.
2. The digestive biscuits are packed into a fresh-keeping bag and crushed into powder with a rolling pin, or directly put into the grinding cup of a food processor and crushed into powder.
3. Heat the butter to melt into a liquid state and pour it into the crushed digestive biscuits.
4. Mix well with a spoon. Spread the mixed digestive biscuit batter evenly on the bottom of a 6-inch round mold and flatten it with the back of a spoon. Put it in the refrigerator and keep it ready for use.
5. Pour the isinglass powder into a bowl, add 2 tablespoons of milk, and let it sit for a while to fully absorb the water.
6. Put cream cheese, caster sugar, peeled and cored mango pulp, lemon juice, and remaining milk in the conditioning cup of the food processor.
7. Use a food processor to stir for a while, so that all the ingredients are evenly mixed and become a thick and delicate paste. (If there is no food processor, first heat the cream cheese in water to soften it, add sugar and beat with an electric whisk until it is smooth, then add the mango pulp in portions and beat until evenly, then add milk and beat evenly).
8. Pour the stirred mango cheese paste from the conditioning cup into a large bowl. At this time, the isinglass powder will swell into a sponge state after fully absorbing the milk moisture. Heat the isinglass powder in water and stir constantly to make it melt into a liquid state.
9. Pour the liquid isinglass powder into the mango cheese paste. Stir well evenly.
10. Put the prepared mango cheese paste in the refrigerator for later use. Pour the animal whipped cream into a bowl, and use a whisk to beat to the extent that the lines can be maintained.
11. Scoop out two spoons of whipped cream, add red coloring to one bowl, and matcha powder to one bowl
12. One piece of gelatine is soaked in cold water, filtered, heated in water and melted, and then added to two bowls. Pour the matcha cream into a flat-bottomed container, wash the fresh leaves and put it inside;
13. Pour the red cream into the rose mold and put both in the refrigerator.
14. Mix the whipped cream and the mango cheese paste, and mix well by turning up from the bottom.
15. The volume of the mixed batter is very bulky and the texture is very thick. Pour the mixed batter into the mold with the bottom of the digestive biscuits.
16. Smooth the surface of the batter, put it in the refrigerator for more than 4 hours, then it can be demoulded and eaten. When unmolding, cover the periphery of the mold with a hot towel for a while, or blow it with a hair dryer for a while, so that the cake will not stick to the mold. The roses and leaves are respectively demoulded and placed on the plate. Pay attention to the action to be very careful.
17. Semi-finished products
18. Finished product
Tips:1. The most important step in making a cake is to mix the whipped cream with the mango cheese paste. The two must be made to a similar consistency so that they can be mixed together perfectly, otherwise it may make the mixed batter too thin or smaller in volume. After the mango cheese paste is added to the fish gelatin solution, put it in the refrigerator for a while until it reaches a consistency similar to the whipped cream before proceeding to the next step.
2. Try to use ripe mangoes to make this cake, the mango flavor will be more sweet.
3. Roses and leaves are not necessary, so they can be omitted. TX can also be coated with a layer of mango jam, mirror pectin, etc. on the top of the cake as decoration.
