Mango Orange Mousse Cake
By VicentaLakin
Recipe Recommendations
- Hurricane cake one
- light cream 200 grams
- yogurt 200 grams
- Mango orange paste 150 grams
- milk 80 grams
- the gelatine powder 10 grams
- white granulated sugar appropriate amount
- lemon juice appropriate amount
- Mango grains appropriate amount
- sugar 30 grams
- sweetening
- burn
- ten minutes
- simple
Steps for Mango Orange Mousse Cake
1
Let's make mango puree first, add two large mangoes and one fragrant orange, and cut them into small dices.
2
Use the cooking machine to make mud.
3
Add 2 tablespoons of white sugar and 1 tablespoon of lemon juice and mix well.
4
Put it on low heat and simmer slowly until thick.
5
After cooling, put it in the refrigerator and refrigerate, and the mango-scented orange paste is ready.
6
Add 30 grams of sugar to the light cream, beat until six (still flowing), and refrigerate for later use.
7
Mix the gelatine powder with milk and a little lemon juice and stir well. Heat over low heat until the gelatine powder melts.
8
Mix with yogurt and mango-scented orange paste and mix well.
9
Mix it with the beaten light cream, carefully stir well, and the mousse filling is ready.
10
Cut Qi Feng cake slices horizontally into two slices.
11
Cut the cake slices smaller, a small circle smaller than the cake mold. Place one piece in the loose bottom cake mold.
12
Pour in half the mousse filling.
13
Put another piece of cake.
14
Pour in the other half of the mousse. Smooth out. Refrigerate for 4 hours.
15
Remove the refrigerated mousse cake and remove the mold.
16
Whisk 200 grams of light cream and 2 tablespoons of sugar.
17
Remove the refrigerated mousse cake and remove the mold.
18
Squeeze the beaten cream on the surface to decorate, sprinkle with some diced mangoes, and you're done!