mango mousse cake
Ingredients: fine sugar,cold boiled water,fish film,freshly squeezed orange juice
Recipe Recommendations
- fine sugar 40 grams
- fish film 2 tablets
- cold boiled water 3 tablespoons
- freshly squeezed orange juice 90 grams
- sweetening
- baking
- several hours
- simple
Steps for mango mousse cake
1
Slice the original 6-inch sponge cake into 1-1.5cm slices (or Qi Feng cake, my original sponge cake), a total of 2 slices are needed. Trim the periphery appropriately to form a circle with a diameter of about 12cm
2
Wash the mangoes, peel them, cut them into small pieces, and beat them into mud with a blender. Weigh after sieving
3
Add fine sugar to the mango puree and heat under water until the sugar melts. Let cool for later use
4
Break the fish film into pieces, soak it in cold boiling water to soften, and heat it over water until melted
5
Allow to cool and pour into mango puree
6
Beat the animal whipped cream until six and distribute, add rum and mango sauce from step 5
7
Stir well with a rubber spatula to make mango mousse filling
8
Lay a piece of cake on the bottom of the round movable bottom mold and pour in half the mousse filling
9
Add the second cake slice
10
Pour in the remaining mousse filling, smooth the surface, and refrigerate for more than 4 hours
11
Freshly squeezed orange juice, filtered to remove pomace, boiled, filtered again to remove foam and cooled
12
Break 1 piece of fish film into pieces, soak it in cooled orange juice, and heat it with insulated water until melted.
13
Cool 12 to below 20 degrees C, pour it on the surface of mousse, and refrigerate in the refrigerator for 30 minutes until the surface of the mirror pectin condenses
14
Raise the bottom of the movable bottom mold high and blow around the sides with a hair dryer for less than a minute to easily remove the mold
15
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