Another season of mango - Mango Mousse Cake

Another season of mango - Mango Mousse Cake

Introduction:

"This is a cake made by my bear on his birthday. At that time, I always wanted to make a cake. Now it's the season to eat mango. It's full and sweet. Let's make a mango mousse cake with seasonal fruit. I don't know how to cut this mango. It's always bad. It's rotten and has lost its beauty. It's still last year's cake. The first time I used the square cake mold, I was not used to it. I didn't have a suitable plate to load it. I scratched one side of the cake in the process of changing the plate. It's really depressing. Fortunately, the cake tastes great and makes up for some shortcomings. "

Production steps:

Step 1: make Qifeng cake body first, beat the protein with sugar until hard foaming state.

Step 2: add sugar to the egg yolk and beat until the color is lighter. Add vegetable oil and beat well.

Step 3: add milk and mix well.

Step 4: sift in the flour and mix well.

Step 5: sift in the flour and mix well.

Step 6: mix the egg yolk paste and protein three times.

Step 7: pour into the cake mold, shake off the big bubbles, and bake in the oven.

Step 8: after the cake is almost cool, cut it into two pieces.

Step 9: after the cake is almost cool, cut it into two pieces.

Step 10: now to make mousse sauce, put the yogurt and mango into the blender together and beat them into mud.

Step 11: beat the cream with sugar powder until the pattern appears.

Step 12: mix the mango puree with the cream.

Step 13: cut the cake around to make it smaller than the mold, and put a piece of cake at the bottom of the mold.

Step 14: soften the gelatine in cold water. Take the gelatine slices and put them in a bowl. Add a small amount of milk and dissolve them in heat-insulating water.

Step 15: pour the gelatin solution into the mango sauce, mix well, and the mousse sauce is ready.

Step 16: pour the gelatin solution into the mango sauce, mix well, and the mousse sauce is ready.

Step 17: pour half of the mousse sauce into the cake mold.

Step 18: add another slice of cake.

Step 19: pour in the remaining mousse sauce and smooth.

Step 20: refrigerate in the refrigerator for more than four hours. It's usually better to stay overnight. The next day, blow the cake around the mold with a hair dryer, and you can easily demould it. Then you can cut it into pieces and eat it. It's delicious. If it's a birthday cake, just make some decorations on the surface.

Materials required:

Eggs: 3

Vegetable oil: 24g

Milk: 24g

Low powder: 51g

White granulated sugar: 54 G

Yogurt: 200g

Mango meat: 200g

Cream: 200g

Powdered sugar: 20g

Gilding: two and a half

Note: cake formula: egg 3 vegetable oil 24g milk 24g low powder 51g white sugar 18G (into the egg yolk) white sugar 36g (into the protein) baking: the lower layer of the oven 150 degrees 55 minutes mousse sauce formula: yogurt 200g mango meat 200g light cream 200g sugar powder 20g gilding 2 and a half pieces (5g / piece) milk 20g decoration: light cream appropriate amount of mango CHERRY 1, today's 6 inch square egg Cake mold, the formula of 6-inch round mold used for Qifeng cake body, the cake body is a little thin, but it's good to make mousse cake. 2. The square mold is bigger than the round mold, so I adjusted the formula of mousse sauce accordingly.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity