Mango cheesecake

Overview

Spring is here, and when I saw that the fruit stalls in the market were gradually filled with various varieties of mangoes, I immediately aroused my desire to make mango cake. A new mold just arrived from a friend and I used it for a while. This time, I added cream cheese to the mango mousse cake. It tastes more fragrant and smooth, not as sweet as I imagined. It is indeed a better combination. Friends who like it can make it together.

Tags

• baking
• afternoon tea
• chiffon cake body
• condensed milk
• cream cheese
• diced mango
• egg yolk
• fondant decorative flowers
• gelatin
• glucose syrup
• mango puree
• whipping cream
• white chocolate
• yellow pigment
• fine sugar
• milk

Ingredients

Steps

1. 1 How to make mango stuffing: Heat mango puree + fine sugar until the gelatine melts away, add gelatine and mix well, put into a rectangular mousse ring, evenly sprinkle in diced mango, freeze for later use

   

2. 2 Mousse body: egg yolks + sugar, stir until white and thick, heat the milk to 65℃, pour into 2 and stir well, add hot water, stir while simmering until thick, remove from heat, cool down slightly, add gelatine and stir until softened;

   

3. 3 Mousse body: Stir the cream cheese over warm water until smooth and grain-free, add the egg yolk paste in portions and mix well;

   

4. 4 Mousse body: Add mango puree and mix well. Let cool until it is warm to your hands. Add whipped cream in batches and mix well.

   

5. 5 Assembly: Cut the frozen mango sandwich into thin strips;

   

6. 6 Assembly: First squeeze a small amount of mousse body into the mold, then put the mango sandwich, then squeeze the mousse body, put in the chiffon cake body also cut into long strips, fill the entire mold, and freeze in the refrigerator to harden;

   

7. 7 Noodles: Mango puree + sugar + glucose syrup cooked to 103℃;

   

8. 8 Glazed noodles: Add condensed milk and gelatin soaked in ice water in turn, mix well;

   

9. 9 Glaze: Add white chocolate over water and melt, mix well, add a small amount of yellow pigment, mix well, then use a homogenizer at low speed to emulsify, and sieve; pour into a basin, close to the plastic wrap, refrigerate overnight for best results, separate over water to melt the glaze before use.

   

10. 10 Unmold the frozen cake and use the yellow glaze prepared in advance. Thaw it in warm water and cool it to 32~35℃;

    

11. 11 Finished product picture;