Mango Sandwich Mousse Cake

Overview

Summer is here, cool mousse as a dessert for afternoon tea will definitely be perfect

Mix milk and corn oil with a whisk evenly
Sift in the flour and mix well
Add 80 grams of egg yolk into the batter, make a Z shape and stir evenly
Add the sugar to the egg whites in three batches and beat the egg whites until they have small curves
Add the egg whites to the egg yolk paste in three batches and mix evenly
Pour the batter into the mold, 170℃, 28 minutes, middle layer
After the cake is baked, use a cup about the same size as the mold to cut out 6 circles
Beat the light cream and sugar until thick and flowing
Add the yogurt and stir evenly. Soak the gelatine until soft, then dissolve it with hot water. Add it to the milk paste and stir evenly
Soak the gelatine sheets in the same way and put them in hot boiling water to dissolve
Pour a small amount of mousse liquid into the mold and freeze it, take it out, add a little more mousse liquid, then pour the mango sandwich into the middle, and then pour a little mousse liquid on the mango to cover it
Cover the cake base and freeze in the refrigerator until hard for easy demoulding
It has been quick-frozen and can be eaten after it is warmed up. If you eat it hard, it will be like eating mango smoothie. Some people have a different taste