Mango mousse cake

Overview

Cool desserts are best when the weather is hot.

Tags

• baking
• edible oil
• egg
• flour
• fresh cream
• mango
• sugar
• white vinegar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Preparation materials: 5 eggs, 60 grams of cooking oil, 60 grams of flour, 100 grams of sugar, 60 grams of milk, 500 grams of mango, 200 grams of fresh cream, 3 gelatin sheets (15 grams), a few drops of white vinegar

   

2. 2 Separate the egg whites and egg yolks and put them into 2 clean large bowls (no oil or water). Put the egg whites in one bowl and set aside. Put the egg yolks in another bowl, pour in corn oil and milk, beat the egg yolks, add flour and mix well to form an egg yolk paste

   

3. 3 The small white lumps in the egg yolk paste should be mixed thoroughly until they disappear. It is best to filter them out with a sieve. Otherwise, the baked cake will not be delicate enough, which will affect the taste

   

4. 4 Add 50 grams of sugar in batches to the egg whites and beat until firm (insert chopsticks into it and it won’t fall over)

   

5. 5 Pour the egg yolk paste into the beaten egg whites in portions and stir evenly (be careful not to make circles. Just stir gently up and down evenly)

   

6. 6 Pour into the mold and into the oven. Preheat the oven and bake at 150 degrees for 35 minutes

   

7. 7 Take out the pulp of the mango and beat it into a puree for 250 yuan. Add 2 pieces of gelatine to a little cold water and soak it in insulation water until it melts.

   

8. 8 Add the remaining sugar to the fresh cream and beat until texture appears and still flows

   

9. 9 Add the mango puree to the whipped cream and mix well, then pour in the melted gelatine liquid and mix well

   

10. 10 Cut the baked plain cake into thin slices and set aside two slices (it needs to be slightly smaller than the mousse cake mold. I only have one mold, so I cut off the outer ring with scissors)

    

11. 11 Place a piece of cake on the bottom of the mold and pour the creamy puree over it. Then add another slice of cake and pour the remaining cream puree. Gently shake the mold to flatten the surface and place it in the refrigerator for 3 hours

    

12. 12 For the dough part: melt the remaining gelatine sheet, beat a small piece of mango into thick juice and mix with the gelatine liquid

    

13. 13 Sift the prepared juice through a sieve to cover the entire cake and then place it in the refrigerator for one hour

    

14. 14 Take out the cake and put on the decorations you want. Use a hair dryer to blow the mold around for a while

    

15. 15 Finished product

    

16. 16 Finished product

    

17. 17 Finished product