Fresh Cream Mango Mousse Cake🍰

Overview

It’s my mother’s birthday, so I present a mango mousse love cake

Tags

• baking
• cake embryo
• fish gelatin
• fresh cream
• little mango
• white sugar

Ingredients

Steps

1. 1 To make the cake embryo, refer to my other recipe: Chiffon Cake

   

2. 2 Remove the core from the mango as shown in the picture

   

3. 3 Use a spoon 🥄 to turn around the skin and scoop out the pulp

   

4. 4 Mango pulp pureed

   

5. 5 Cut the excess mango into cubes and set aside

   

6. 6 Soak gelatin tablets in water

   

7. 7 Pour out the water, add one-third of the bowl of boiling water, and stir well

   

8. 8 Add gelatine to water

   

9. 9 Mix

   

10. 10 200ml cream plus 30g sugar

    

11. 11 Beat until 80%, if there are lines as shown in the picture

    

12. 12 Scoop one-third of the cream into the mango gelatine mixture and mix well

    

13. 13 Pour the mixed mango puree back into the cream and mix well

    

14. 14 Add a piece of cake embryo into the mold

    

15. 15 Pour in creamy mango paste

    

16. 16 Add mango pulp

    

17. 17 Then pour in the mango paste and shake it evenly. (If you need to add two pieces of cake base, repeat steps 13 and 14)

    

18. 18 Wrap it in a plastic bag and put it in the refrigerator. The emphasis is on "refrigeration", not freezing. After two hours, you can enjoy the delicious food🍰!

    

19. 19 Sprinkle mango pulp and sugar flowers, place a cylindrical can underneath, and unmold

    

20. 20 Happy birthday🎂🎉