Mousse cake

Overview

This is my second birthday cake in my life. I made it for my colleague’s daughter, Shiyin! I originally planned to make mango mousse, but when I cut the mangoes at ten o'clock in the evening, I discovered that the three green mangoes I bought home were not ripe. Later, I found a mango in the refrigerator that I bought a few days ago and kept it for filling and decoration. I used less because there was really no more! You can add more diced mangoes to make the mousse filling! This is six-inch mousse!

Tags

• baking
• mousse
• diced mango
• fanta
• mango
• nestlé light cream
• white sugar
• yogurt
• gelatine powder
• milk

Ingredients

Steps

1. 1 This is a picture of the finished product

   

2. 2 I made this based on the house of Baicun Qifeng. Note: Four eggs, 30 grams of sugar, two drops of white vinegar, 60 ml of milk, 80 grams of cake flour, 40 grams of oil. I didn’t use a six-inch cake mold to save time. This one only takes 20 minutes to bake! On the other hand, just put the six-inch cake base on top and cut it. If it’s not evenly cut, use scissors to trim it! Remember to cut two six-inch rounds and trim them with scissors!

   

3. 3 This one uses Fanta, yogurt, cream, and mold. After baking the cake, start preparing the mousse filling. Soak the gelatine powder in milk for a while and heat it in hot water until it melts. When it is warm, add the yogurt and mix well and put it in the refrigerator. Beat the light cream and sugar until the lines disappear after a while. It is said to be 60% creamy. Then mix the whipped cream and cool yogurt gelatin liquid to make a mousse liquid.

   

4. 4 This is the Daqing mango I bought. Sorry, I forgot to take a picture! Next, place the six-inch cake embryo at the bottom of the removable bottom mold, pour the mousse liquid, then add diced mango, then place another cake slice, pour the remaining mousse liquid, and smooth it as much as possible.

   

5. 5 This is an unripe mango! Place the mousse liquid in the freezer of the refrigerator for an hour, then start preparing the mirror surface. Heat and melt the Fanta and gelatine powder on the mirror surface and let it cool. In summer, you can put it in the refrigerator for 20 minutes and then pour it onto the mousse cake that has basically been set. Refrigerate for two hours before decorating. I just used leftover cream, and chocolate, and diced mango!

   

6. 6 Finally, I took it off with a hair dryer!

   

7. 7 Add a mousse circle outside and tie a ribbon with a bow!

   

8. 8 Box it! Oh!