I received a few orders during the Mid-Autumn Festival and had to make mooncakes. I was so busy that I was dizzy, but I was also very happy and fulfilling. After my daughter went to school, it seemed like something was missing around me. I had not adapted to it yet. It seemed like I had to start looking for a job.
Mango mousse is the most ordered. Since Mother's Day, more than 10 have been made, and customers have reported that the taste and taste are very good. The situation was constant when making this cake. First, when making Italian meringue, the water used to make syrup was poured into the egg whites, which resulted in a waste of 2 eggs. Then, when beating the egg whites, I don't know if the egg heads were not dried or if something else, the egg whites couldn't be beaten no matter how hard they were, so they had to be redone again. In the end, while making the mirror, I knocked over the mango gelatine liquid. Fortunately, I was quick enough to save half of the bowl. It was really thrilling, otherwise we couldn't make a mirror because we ran out of mangoes.
Mango mousse cake
By AyanaRempel
Recipe Recommendations
- Eight-inch Qifeng Cake one
- mango one
- whipped cream 100ML
- gelatin powder 1 small package
- protein of 2
- sugar 20 grams
- water half a cup
- mango puree half a cup
- Kiwi one
- blueberry appropriate amount
- food coloring 1 drop
Steps for Mango mousse cake
1
Italian meringue material.
2
Put the egg whites in a clean water-free container, add 20 grams of sugar, and beat on medium speed until a fine foam appears.
3
Use a small saucepan to put 27 grams of water, add 72 grams of sugar, and cook until bubbles appear.
4
Slowly pour the cooked syrup into the egg white in a thread, stirring at high speed.
5
Beat the meringue until you pick up the egg beater and the tail appears upright and shiny.
6
Mango mousse ingredients.
7
Peel and core 1 mango, and beat half with a blender into a puree. (About 1.5 cups after batter.) The other half is diced.
8
Add 250ml of whipped cream to 1/4 cup sugar and beat until stiff.
9
Soak gelatine powder in milk for 10 minutes, then dissolve in water and let cool.
10
Add mango puree and mix well.
11
Pour into the whipped cream and mix well.
12
Add in the meringue and mix well.
13
Slice the cake into 2 slices. (This step should be done well before making mousse. I like the cake to be thin, but if you have thick mousse, you can take 3 slices and use 2 slices.)
14
Place one piece of cake into a 9-inch cake mold. (Wrap the mold with a layer of tin foil paper to prevent leakage.)
15
Pour 1/2 of the mixed mousse into the cake mold, cover the cake slices, and sprinkle with diced mangoes.
16
Put another piece of cake, press lightly, add the remaining mousse and scrape flat, and place in the refrigerator for more than 3 hours. (It's best to leave it overnight.)
17
Use a hair dryer to blow slowly along the cake mold 2-3 times, or cover the outside of the cake mold with a hot towel for a while, and remove the mold.
18
Mirror and decoration: Soak 1 small packet of gelatine powder in cold water for 10 minutes, add sugar to melt over water, and let cool.
19
Dice half of the mangoes, stir the half with a blender into a puree, and strain one piece with a mesh sieve.
20
Peel and slice the kiwi fruit, and wash the blueberries.
21
Whisk 100ML whipped cream with sugar until stiff, add color and mix well.
22
Put the cream into the squeeze bag and squeeze lace on the edge of the cake. (Be careful not to have gaps.)
23
Pour the melted gelatine liquid into the mango puree and mix well.
24
Make a circle with kiwis and blueberries in the middle of the cake, put diced mango inside, and then add mango geldine liquid.
25
Refrigerate in the refrigerator for 15 minutes until the gelatine liquid solidifies.