Mango mousse cake

Overview

Mousse cake is one of the first choices for summer desserts. It is very delicious, easy to make and delicious! It’s my kids’ favorite!

Tags

• baking
• blueberry
• cherry
• corn oil
• egg
• low gluten flour
• mango
• pineapple flavor qq candy
• vanilla extract
• whipping cream
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Let’s make the cake embryo first. Separate the eggs into two water-free and oil-free basins. Note: there is no trace of yolk in the egg white

   

2. 2 Add 10 grams of white sugar, salt and milk to the egg yolks and mix well

   

3. 3 Add colorless and odorless cooking oil and mix well

   

4. 4 Sift in 40 grams of low-gluten flour,

   

5. 5 Mix well until there is no dry powder and set aside

   

6. 6 Add a few drops of vanilla extract to the egg whites

   

7. 7 Beat the eggs with an electric mixer until foamy, add 10 grams of sugar

   

8. 8 Beat until there are lines on the edges, add the last 10 grams of sugar

   

9. 9 Beat until there are lines on the edges, add the last 10 grams of sugar

   

10. 10 Beat until there is obvious resistance, there are many lines on the edge, and the egg beater has a sharp right angle when you lift it. Note: it must be in this state!

    

11. 11 Add the egg whites to the egg yolk paste in three batches, mixing well each time. Note: Do not make circles, stir up and down, or copy the dishes

    

12. 12 Put the prepared batter into the baking pan, score it a few times with a toothpick, shake it hard a few times, and preheat the oven

    

13. 13 Place in the middle rack of the oven and heat up and down to 165 degrees for 20 minutes

    

14. 14 Take out

    

15. 15 Immediately place it upside down on the baking grid and gently peel off the oil paper

    

16. 16 Peel a large mango and cut it into small pieces and put it in a mixing cup

    

17. 17 Beat into puree

    

18. 18 Take 200 grams of fruit pulp, add 35 grams of sugar, 10 grams of gelatine powder, mix well and let it sit for about 5 minutes!

    

19. 19 Steam over water until the sugar and gelatine powder dissolve, stir constantly with a spoon, take out and cool

    

20. 20 Use scissors to cut out the cake into a circle smaller than the 6-inch mold. Cut two!

    

21. 21 Whip 150ml whipping cream until it is 6 portions and a little textured

    

22. 22 Add the cool mango puree and mix well

    

23. 23 Place the cut cake embryo into a 6-inch mold

    

24. 24 Add half of the mousse paste

    

25. 25 Put another piece of cake embryo

    

26. 26 Add all the mousse paste and refrigerate for one hour

    

27. 27 Take a little mango puree, pour pineapple-flavored QQ sugar, and put it into the milk pot

    

28. 28 Simmer over low heat until the QQ sugar dissolves, stirring constantly with chopsticks

    

29. 29 Prepare the mango, cut it into small slices, wrap it into a flower shape, wash the blueberries and cherries and set aside

    

30. 30 Take out the mousse cake that has been chilled for an hour, add fruit decorations, and insert a few mint leaves

    

31. 31 Pour in cool QQ sugar solution and refrigerate for 4 hours, preferably overnight,

    

32. 32 Take it out, blow the edges of the mold with a hair dryer, and demould

    

33. 33 Perfect

    

34. 34 My kids said it was so beautiful and delicious that they couldn’t stop eating! Haha⋯

    

35. 35 I had it for breakfast today

    

36. 36 I finished eating the last piece and am preparing to make one😁😍