“I’ve often seen mousse cakes made by others which are very attractive, so I wanted to give it a try. I made a six-inch mousse cake with all the ingredients in my family.
Now it’s the time for mango to come into the market, so we use mango. The top is made with Q sugar as mirror, and the finished product tastes very delicate and delicious. Now the weather is hot, it’s very comfortable to eat.”
How to make a 6 inch mango mousse cake?
Peel and pit a mango for the flesh only.
Add 10 g sugar to milk until sugar melts. When milk is not very hot add softened gelatine.(Soak gelatine tablets in cold water until soft half an hour in advance)
Mix the mango meat with 20g sugar in a blender.
Light cream with 20 g sugar whipped slightly textured.
Add the mango puree to the milk and stir well.
Mix the mango milk mixture with the whipped cream.
Make the chifeng cake in advance, then cut out two pieces of cake that are one circle smaller than the cake mold.
First take a piece of cake and put it into the mold.
Add a layer of mango cream.
Add another piece of cake.
Pour the rest of the mango cream mousse mixture into a mold and smooth. Refrigerate overnight.
Add sugar and water to microwave for 30 seconds.
Keep the melted sugar liquid cool.
Pour evenly over the mousse cake, then refrigerate until the mousse has solidified.
Mirrors can be made or not, and can be decorated with cream or fruit.
For the inner cake I use chiffon, or I can use sponge cake.
6 inch mango mousse cake
- Egg beater
- cooking machine
- 130 g mango
- 200 ml cream
- 1 crust
- 50 g sugar
- 30 g milk
- 3 gelatine tablets
- 46 g QQ sugar