This cake was made on Mother's Day. I wanted to give it to my mother. Unfortunately, it happened to be my nephew's birthday (I forgot, heh! It seems that my aunt is not good. If it were my own son, he would definitely forget it!), So I had to borrow flowers and present them to my little nephew!
My aunt felt a little guilty, so she ran out to buy a gift that night and promised to study an ice cream cake for him to try in two days!
two-color mousse
By LucasKuhlman
Recipe Recommendations
- eggs 40 grams
- mango puree 130 grams
- light cream 170 grams
- chocolate 130 grams
- milk 30 grams
- gelatin tablets 5 grams
- salad oil 40 grams
- qingshui 20 grams
- white granulated sugar 30 grams
- sweetening
- baking
- several hours
- simple
Steps for two-color mousse
1
Use small eggs, one is just right.
2
Prepare salad oil and water.
3
Beat it with an egg beater.
4
Add cook100 cake powder.
5
Stir well with a rubber spatula.
6
Pour into a 6-inch round cake mold.
7
Preheat the oven to 180 degrees C and bake for 20 minutes. (Figures 7- 9)
8
How is it? Isn't the finished product attractive?
9
......
10
Soak the gelidine tablets in cold water first.
11
Control the moisture in advance when using it.
12
Beat the mangoes into puree.
13
Add the light cream to the white sugar and beat until 60%.
14
Add mango puree and stir well.
15
Add the soaked gelatine slices to the milk and heat slightly until melted. Let it cool. Add to the mango puree and stir well. The mango mousse filling is ready.
16
The mango mousse filling is ready.
17
Cut off the tip of the cake.
18
Place it inside the cake mold.
19
Pour in the mango mousse filling and scrape flat. Put it into the freezer of the refrigerator and set quickly.
20
Chop the chocolate and pour in the light cream (don't stir it up).
21
Add gelatine tablets (pre-soaked), milk and white sugar.
22
Heat over low heat and slowly stir until the chocolate melts. Heat for a while. Remove and stir slowly.
23
The mango mousse is almost about to solidify. Take it out and take a look, and slowly pour in the chocolate mousse. Steal in slowly with a spoon to prevent perforation.
24
Refrigerate the cake mold overnight.
25
Remove it, blow it with a hair dryer, and slowly remove the mold.
26
Well, because the bottom of the cake was exposed, I decorated it with golden diamond cream decoration.
27
Done.two-color mousse Make Tips
1. Gelatin should be soaked in advance, preferably using mineral water, as it will not be processed further and will be consumed directly.
2. After the mango mousse is added, it can be placed directly into the freezer to set quickly before adding the chocolate mousse.