Mango Mousse Cake

Mango Mousse Cake

Introduction:

"Mango is one of my son's favorite fruits. Spring is coming. The weather is getting warmer and warmer. Mangoes in the supermarket are much cheaper. When they are on sale, they buy more at once. I made a six inch mousse. Mango mousse is delicate, sweet, smooth and beautiful. It also has a very romantic name - French lover. Since learning baking, what to do mainly depends on the son's taste and needs, on the premise that I think it is good for his health. Like mousse, I have hardly done it before, because I always insist that this kind of thing is too cold and high in heat, not suitable for children's sensitive stomach. As my son grew up, he would occasionally go to the supermarket. He would point to the stacked cakes or cups of desserts in the freezer and ask me their names. His eyes showed the desire to have them. After I made and tasted tiramisu myself, I gradually changed my attitude towards refrigerated desserts. At the beginning of the warm season, try a small amount appropriately. The coolness is also a reward for people's body and mind. The recipe came from round pigs. I didn't have brandy at home, so I switched to rum. "

Production steps:

Materials required:

Mango puree (sifted): 250g

Fine granulated sugar: 40g

Animal cream: 250g

Rum: 1 / 2 tsp

Fish glue slice: 2 pieces

Cold boiled water: 3 tbsp

Sponge cake (6 inches): 2 pieces

Fresh orange juice: 90g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet