Mango Mousse Cake

Overview

This was my first time trying to make a cake with liquid cake. Fortunately, the cake was in the desired state and didn’t get all over the place.

Tags

• baking
• butter
• egg yolk
• mango
• mango pulp
• oreo cookie crumbs
• rum
• whipping cream
• dark chocolate
• fine sugar
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Put the crushed Oreo cookies into a bag and grind them into powder with a rolling pin

   

2. 2 Heat butter over water to become liquid

   

3. 3 Pour the biscuit powder into the melted butter

   

4. 4 Mix well

   

5. 5 Place a piece of oil paper on the bottom of a 6-inch mold, then pour the mixed Oreo biscuits into the mold, press it tightly, and put it in the refrigerator for later use

   

6. 6 Soak 1.5 pieces of gelatine in cold water and set aside

   

7. 7 Beat 1 egg yolk until light in color, set aside

   

8. 8 Pour 50g milk and 45g dark chocolate into a small pot and heat over low heat until the chocolate melts

   

9. 9 Drain the soaked gelatine sheets and add them to the chocolate milk liquid

   

10. 10 Stir until the gelatine melts

    

11. 11 Then pour the chocolate milk liquid into the egg yolk batter and mix well

    

12. 12 Add rum

    

13. 13 Continue to mix well

    

14. 14 Add 100g of whipping cream and 10g of sugar and beat at low speed until it is 7 fluffy

    

15. 15 Add the chocolate liquid that was mixed before

    

16. 16 Stir evenly and the chocolate mousse paste is ready

    

17. 17 Take out the mold that was previously placed in the refrigerator for cold meals, pour the chocolate mousse paste onto the biscuit base in the mold, and place it in the refrigerator for more than 1 hour

    

18. 18 Take 220g of mango pulp, add 5g of fine sugar and a few drops of lemon juice

    

19. 19 Put in a blender and puree

    

20. 20 Pour the beaten mango puree into a small bowl and set aside

    

21. 21 Soak 1.5 pieces of gelatine in cold water until soft, set aside

    

22. 22 150g whipping cream, add 15g sugar, beat until 7 grams

    

23. 23 Pour 150g mango puree

    

24. 24 Mix well

    

25. 25 Put the soaked gelatine sheets into a small bowl and heat over water until melted

    

26. 26 Then pour the gelatin liquid into the mango cream

    

27. 27 Stir evenly and the mango mousse paste is ready

    

28. 28 Take out the mold and the chocolate mousse has solidified

    

29. 29 Pour in a little mango mousse paste and shake well

    

30. 30 Use the remaining 80g of mango pulp to make a circle in the center of the mold, and then pour mango puree into the circle

    

31. 31 Continue to pour in the remaining mango mousse paste, starting from the edge first

    

32. 32 Then slowly cover the mango puree in the center

    

33. 33 Smooth the surface and refrigerate overnight

    

34. 34 After it is completely solidified, take it out, use a hair dryer to blow around the mold, and demould

    

35. 35 Then whip the light cream for decoration and squeeze out two circles of lines on the surface, and spread the chopped mango dices in the middle