Non-baked mango cheese cake
By MyronWeber
Ingredients: milk,butter,lemon juice,fine sugar,the gelatine powder,matcha powder,Digestive biscuits,red pigment
Recipe Recommendations
- milk 65 grams
- fine sugar 50 grams
- lemon juice 15ML）
- the gelatine powder 1 tablespoon
- matcha powder appropriate amount
- red pigment appropriate amount
- Digestive biscuits 80 grams
- butter 40 grams
- sweetening
- baking
- several hours
- senior
Steps for Non-baked mango cheese cake
1
Prepare a bag of digestive cookies.
2
Put the digestive biscuits into a fresh-keeping bag and crush them into powder with a rolling pin, or put them directly into a grinding cup of a food processor and beat them into powder.
3
Heat the butter over water to melt until liquid, and pour into the shredded digestive biscuit.
4
Mix well with a spoon. Spread the mixed digestive biscuit batter evenly on the bottom of a 6-inch round mold and flatten it with the back of a spoon. Put in the refrigerator and refrigerate until set for later use.
5
Pour the gelatine powder into a bowl, add 2 tablespoons of milk, and let stand for a while to allow the gelatine powder to fully absorb water.
6
Put cream cheese, fine sugar, peeled and cored mango pulp, lemon juice, and remaining milk into the conditioning cup of the food processor.
7
Use a food processor to stir for a while to mix all ingredients evenly and form a thick and delicate paste. (If you don't have a food processor, first heat the cream cheese under water to soften, add sugar and beat until smooth with an electric egg beater, then add the mango pulp in portions and beat fully until uniform, then add milk and beat evenly).
8
Pour the stirred mango cheese paste from the conditioning cup into a large bowl. At this time, after fully absorbing the moisture of the milk, the gelatine powder will expand into a sponge state. Heat the gelatine powder against water and stir constantly to melt it into a liquid state.
9
Pour the liquid gelatine powder into the mango cheese paste. Stir well.
10
Place the prepared mango cheese paste in the refrigerator and refrigerate for later use. Pour the animal whipped cream into a bowl and beat with an egg beater until the texture is maintained.
11
Scoop out two spoonfuls of beaten cream, add red pigment in one bowl, and add matcha powder in the other bowl
12
Soak one piece of gelidine in cold water, filter, heat and melt over water, add into two bowls respectively. Pour the matcha cream into a flat-bottomed container, wash the fresh leaves and place them inside;
13
Pour the red cream into the rose mold and place both in the refrigerator.
14
Mix the whipped cream and mango cheese paste, and mix well by turning from the bottom up.
15
The mixed batter is very fluffy and thick. Pour the mixed batter into the mold that has already laid the bottom of the digestive biscuit.
16
Smooth the surface of the batter, place it in the refrigerator and refrigerate it for more than 4 hours, and then remove it and eat. When demoulding, cover the outside of the mold with a hot towel for a while, or blow with a hair dryer for a while, so that the cake will not stick to the mold. Remove the roses and leaves separately and place them on a plate. Be careful with your movements.
17
semi-finished products
18
finished productNon-baked mango cheese cake Make Tips
1. The most important step in making a cake is to mix the whipped cream with mango cheese paste. Make sure the two reach a similar consistency so that they can blend together perfectly, otherwise the mixed batter may be too thin or smaller. After the mango cheese paste is added to the fish gelatin powder solution, place it in the refrigerator and refrigerate for a while until it reaches a thickness similar to the whipped cream, before proceeding to the next step. 2. Try to use ripe mangoes to make this cake. The mango flavor will be sweeter. 3. Roses and leaves are not necessary and can not be done. TX can also coat the top of the cake with a layer of mango sauce, mirror pectin, etc. as decoration.