Mango Mousse Cake(mang guo mu si dan gao )

Mango Mousse Cake

Introduction:

"Mousse cake doesn't need to be decorated. It's relatively easy to use. It's suitable for friends who have just started making cakes. The amount of this cake is 6-inch round mold

Production steps:

Step 1: stir the fresh peeled and seeded mango meat into a fine paste with a cooking machine, add the soft sugar, and keep stirring in hot water until the sugar dissolves, then let it cool.

Step 2: bake the whole egg sponge cake in advance (beat the whole egg with sugar, sift in the low flour twice, add the mixture of oil, milk and salt, mix well to make the cake paste, bake at 180 ℃ for 30 minutes), cut out two slices about 1.5cm thick. Compared with the movable bottom of the cake mould, the cake slice is trimmed into a circle smaller than the inner diameter of the movable bottom of the mould.

Step 3: cut 1.5 pieces of gelatine into small pieces with scissors, add 3 tbsp of water, soak until gelatine becomes soft, then heat until gelatine dissolves, and cool to room temperature.

Step 4: add the dissolved gelatin slices into the mango paste and stir well.

Step 5: use the electric beater to whisk the animal cream until 6 hours (lift the beater, the cream can flow down slowly).

Step 6: add the mango paste to the whipped cream.

Step 7: stir well to make mousse filling.

Step 8: put a sponge cake on the bottom of the cake mold.

Step 9: pour in half of the mousse filling and then spread a sponge cake.

Step 10: pour in the remaining mousse filling, smooth the top, and refrigerate for more than 4 hours.

Step 11: cut 0.5 pieces of diced Geely into small pieces with scissors, soak in water until the diced Geely become soft, then remove them, put them into 50g fresh orange juice, heat them with water until the diced Geely dissolve, and cool them to room temperature.

Step 12: take out the cake that has been refrigerated for more than 4 hours, pour the orange juice on the surface of mousse, and put it in the refrigerator for more than half an hour to form a mirror.

Step 13: fold a small rectangular paper slot with oil paper. After the dark chocolate is heated to melt with water, put the chocolate into a small slot with a small spoon and refrigerate for more than 30 minutes until the chocolate solidifies. Trim the chocolate chip with a knife to make the edge smooth.

Step 14: after the white chocolate is heated to melt, put the chocolate into a small thick fresh-keeping bag with a small spoon, and cut a small opening in the lower corner of the fresh-keeping bag. Squeeze out the white chocolate and write on the finished dark chocolate card.

Step 15: when demoulding, use a hot towel to heat around the cake mold for about 1 minute to demould easily.

Step 16: decorate the fruit on the surface, put on the chocolate birthday card, and finish the mango mousse cake.

Materials required:

Fresh peeled and seeded Mango (mousse cake): 250g

Soft sugar (mousse cake): 30g

Light cream (mousse cake): 250g

Whole egg sponge cake (mousse cake): 2 pieces

Gilding slice (mousse cake): 1.5 slices

Water (mousse cake): 3 tablespoons

Fresh orange juice (cake): 50g

Gilding slice (cake mirror): 0.5 slice

Dark chocolate (birthday card): moderate amount

Right amount of white chocolate

Kiwi fruit (surface decoration): 2

Medium sized strawberries (surface decoration): 4

Canned yellow peach (surface decoration): 1 piece

Whole egg (sponge cake): 134g

Soft sugar (sponge cake): 60g

Low gluten flour (sponge cake): 73g

Salad oil (sponge cake): 17g

Fresh milk (sponge cake): 17g

Salt (sponge cake): 1 / 4 tsp

Precautions: 1. If the cake slice is a little thick, more than 1.5cm, there will be some surplus of mousse filling. I cut a little thick this time, left some mousse, and made a mousse cake with a small oval mold (sn6605). This mold is not flexible, it's not easy to demould. I didn't take it off at all, so I ate it with a spoon. 2. After the orange juice is heated and dissolved, be sure to cool it to room temperature before pouring it on the surface of mousse, otherwise the mousse on the surface will melt. 3. I didn't find any fishy smell in the gilding slice, so I didn't put rum in the mousse stuffing. If you are worried about the fishy smell of gilding, you can add 1 / 2 teaspoon of rum or brandy to the mousse stuffing.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Mu Si Dan Gao