Mango mousse cake
Ingredients: whipped cream
Recipe Recommendations
- protein of 3
- fine sugar 20 grams
- white vinegar 5 or 6 drops
- egg yolk of 3
- low powder 90 grams
- powdered sugar appropriate amount
- mango puree 250 grams
- whipped cream 250ML
- fish film 4 tablets
- Apple half a
- Melisu 1 capsule
- sweet and sour
- roast
- several hours
- ordinary
Steps for Mango mousse cake
1
Picture of material group.
2
Add 30 grams of fine sugar to egg white in three times and beat until dry and frothy.
3
Add 20 grams of fine sugar to the egg yolks and beat well. As long as the sugar melts without particles.
4
Add one-third of the egg white to the egg yolk liquid and mix well. Cut and stir, but do not circle and stir, as the egg white will foam.
5
Pour the egg yolk mixture back into the egg white bowl, cutting or stirring it again.
6
Sift in the mixed egg paste, and mix well by cutting, mixing and turning.
7
Pack the batter into the decoration bag and use a medium flat-mouthed decoration nozzle (I don't have a flat-mouthed one). Lay oil paper on the baking sheet, squeeze out the batter about 7 centimeters into a section, and squeeze out two rows. Each row can be trimmed on the longer side, but if it is shorter, it will not look good. After squeezing, sprinkle with some powdered sugar. The powdered sugar will form small particles on the surface of the batter, making the surface more textured after baking.
8
Put the cake in the oven around the edge, and then squeeze the cake slices, two slices.
9
Preheat the oven at 200 degrees, bake the middle layer at 200 degrees for 8-10 minutes, and then bake.
10
Soak the fish film in ice water to soften, put it into the beaten mango puree, heat it in a microwave oven, heat it at high temperature for 40 seconds, take it out, and stir well. If the puree is a little sour, taste it with less sugar.
11
Beat the cream while the puree cools, and beat it until it has texture and can flow.
12
The mango puree is cooled to about 20-30 degrees. It feels warm to the touch. It is almost as long as it is not hot but has a warm feeling.
13
The edges and bottom of the cake absorb moisture in the air when it cools, and can be bent and placed in the mold after it cools and becomes soft. As shown in the figure, first cut off the irregular edges of the cake, then place them in the mold, then place a cake bottom, pour in half of the mousse filling, then place a piece of cake bottom, and then pour in the other half of the mousse filling. I was too focused on working, so I forgot to take photos of the process.
14
After pouring the mousse-filled cake and the mold, they were placed in the refrigerator freezer for four hours. To prevent odors, I wrapped the entire cake mold with plastic wrap before putting it in the refrigerator. The refrigerated mousse filling has been solidified. After taking it out, place apple slices or other fruits you like. I don't have cherries, so I found a temporary marisol to fill it up.Mango mousse cake Make Tips
This is my first time making mousse cake. Personally, I think the taste is good, but our family's level may still stay on the level of ordinary cake. This is not very popular. After eating for two days, there is still half of it. Sigh, it can be thrown away immediately. Everyone would decorate Charlotte's perimeter with ribbons, but I couldn't even find a ribbon at the critical moment, so it ran naked, hehe.