[No-oven cake] Zero-fail Mango Mousse Cake

Overview

Sometimes when scrolling through WeChat Moments, I see a lot of people posting cakes, and I want to make one myself, but I’m worried that I don’t have an oven, right? Don’t worry, I’ve thought about this problem for a long time. You can make cakes in the summer without using an oven!

Tags

• baking
• butter
• cake mold
• digestive biscuits
• mango
• whipping cream
• fine sugar
• gelatine powder

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Crush digestive biscuits with a rolling pin

   

3. 3 Heat butter over water until melted

   

4. 4 Mix digestive biscuits and butter thoroughly and mix well

   

5. 5 Spread the processed digestive biscuits on the bottom of the cake mold, compact and store in the refrigerator for later use

   

6. 6 Take 400g of mango and use a food processor to make mango puree

   

7. 7 Heat the mango puree slightly over low heat. Add 20g of gelatine powder to the mango puree and stir constantly to dissolve the gelatine powder evenly. Just heat it to about 50 degrees, don't boil it. After the gelatin powder is dissolved, set the mango solution aside to cool

   

8. 8 Add 50g of caster sugar to the light cream and beat with an electric mixer at medium-high speed

   

9. 9 Whip the light cream until 5-6 points. At this time, the whipping cream has obvious lines. After lifting the whisk head, the dripping whipping cream can be piled on the surface instead of disappearing immediately, but the overall whipping cream is still liquid

   

10. 10 Mix the light cream and mango solution and stir evenly with a spatula. Serve mango mousse

    

11. 11 Add diced mango particles to the mousse liquid

    

12. 12 Pour the mango mousse liquid into the cake mold and gently shake out any big air bubbles

    

13. 13 Cover the mold with plastic wrap and refrigerate for more than 4 hours

    

14. 14 Success