Cool Temptation---Mango Mousse Cake

Overview

Mango mousse also has another romantic name - French Lover. The orange appearance is delicate and considerate, with a romantic atmosphere, like the purest love in the Garden of Eden. The delicate and smooth texture, the strong mango flavor, the faint rum aroma, and the bright and warm orange color make people feel like they are in the blue sky, sweeping away the irritability in their hearts, and blooming the cool temptation while chewing... Mousse is the transliteration of English mousse, a kind of custard-style dessert. It first appeared in the gourmet capital of Paris, France. In order to improve the structure of the cream and stabilize it, pastry masters added gelatine (gelatin, isinglass) to the fresh cream to cool and solidify. And by controlling the temperature, the proportion of raw materials, and the pH value, a brand new Western pastry was created. They gave this dessert a nice and romantic name - mousse. Because there is no flour in the mousse, it is not actually a cake or bread. And the making of mousse does not require baking, but it needs to be stored in the refrigerator. In the hot summer months, frozen mousse is more popular than other baked products. Mousse can be eaten directly or made into a cake layer, which is what we often call mousse cake. Westerners prefer to eat mousse, but for Asians, eating mousse alone is too sweet, so it is more refreshing and delicious to eat it with cake.

Tags

• baking
• cocoa powder
• egg
• low gluten flour
• mango pulp
• mango rose
• mineral water
• rum
• salad oil
• sugar
• whipping cream
• gelatine powder
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites, put 20 grams of sugar into the egg yolk bowl, stir with an egg beater until even and the sugar is completely dissolved.

   

2. 2 Add salad oil, milk in turn, and blend with egg liquid.

   

3. 3 Sift the flour and salt twice and pour into the basin.

   

4. 4 Stir evenly into a ribbon-like egg yolk paste.

   

5. 5 Add a few drops of lemon juice to the egg whites and beat at low speed until coarse foam forms; add 60 grams of fine sugar in three batches and beat at medium speed.

   

6. 6 Beat until dry foam reaches about 9 points.

   

7. 7 Add 1/3 of the egg white to the egg yolk batter and mix evenly.

   

8. 8 Pour back into the egg whites and mix quickly to combine.

   

9. 9 Pour the batter into the mold, shake it a few times on the table to remove any bubbles and make the surface smooth.

   

10. 10 Preheat the oven to 150°, place it on a baking sheet, place the second-to-last layer, and bake for 50 minutes. Remove from the oven and turn it upside down. Let it cool for a while before removing from the mold.

    

11. 11 Divide the chiffon cake into three pieces and place one of them into the bottom of the cake mold.

    

12. 12 Peel the mango, cut into whole mango strips, roll it into a flower-shaped ball, and refrigerate until ready.

    

13. 13 Pour 150 grams of mango pulp into a food processor and puree.

    

14. 14 Add the light cream to the caster sugar, beat at medium speed until 60% fluffy, add the mango puree and mix well.

    

15. 15 Mix the milk and gelatine powder, stir continuously while heating over water, remove from heat and allow to cool to room temperature.

    

16. 16 Pour the milk into the whipped cream in portions and mix well to form a mousse paste.

    

17. 17 Pour in the mousse paste, cover with film and freeze for half an hour.

    

18. 18 Take out the cake and decorate it with flowers.

    

19. 19 Mix water with gelatine powder and sugar. Stir continuously while heating over water. Add rum and lemon juice while hot and mix well. Refrigerate for 10 minutes to prepare the jelly liquid.

    

20. 20 Pour the jelly liquid on the cake until it covers the mango flower decoration, and refrigerate for more than 2 hours.

    

21. 21 Take out the solidified mousse cake, unmold and enjoy.