Six-inch mango cheese mousse cake

2024-06-24 05:22:49  Views 2 Comments 0

Ingredients

Mango (mousse cake) ( 500g )
Cream cheese (mousse cake) ( 120g )
Gelatin powder (mousse cake) ( 10g )
Water (mousse cake) ( 30g )
Light cream (mousse cake) ( 130g )
White sugar powder (mousse cake) ( 30g )
Mango (decoration) ( Appropriate amount )
Gelatine powder (mirror surface) ( 7g )
Yellow fruit powder (mirror surface) ( 4g )
Powdered sugar (mirror surface) ( 10g )
Water (mirror) ( 100 grams )
Digestive biscuits (biscuit base) ( 80g )
Butter (cake base) ( 30g )

How to make six-inch mango cheese mousse cake

  • Illustration of how to make six-inch mango cheese mousse cake 1

    1. Put the digestive biscuits into a plastic bag, crush them with a rolling pin, put the butter in the microwave for about 30 seconds to half-melt, stir evenly with the digestive biscuits, and place it on the six-inch cake Press the bottom of the mold firmly and refrigerate for later use

  • Illustration of how to make six-inch mango cheese mousse cake 2

    2.Cream cheese slips against water No particles, add powdered sugar and stir

  • Six-inch mango cheese mousse cake recipe illustration 3

    3.Punch the mango into puree in advance, Add in the cheese and stir evenly without any lumps

  • Illustration of how to make six-inch mango cheese mousse cake 4

    4.Gelatin powder 10 grams Add 30 grams of water, stir evenly, separate into water and melt into liquid, add cheese and mango paste, stir evenly

  • 六inch Mango cheese mousse cake recipe 5

    5. Beat the light cream until it resembles yogurt, add it into the mango paste in batches and stir well

  • Illustration of how to make six-inch mango cheese mousse cake 6

    6. Stir evenly to form a mousse paste.You can add some mango chunks or not

  • Illustration of making six-inch mango cheese mousse cake 7

    7.Put it into the cake mold, shake it twice to release the bubbles, and refrigerate it for more than 4 hours.Add 10 grams of sugar to the fruit powder and 7 grams of gelatine powder and warm water.Melt 100 grams without any particles, let it cool and put it into the cake.You can put some mango on top.I put some mango slices made into cherry blossoms with a mold.You can also leave it alone.Refrigerate it for more than an hour, preferably overnight.Use a hair dryer to blow the cake mold out quickly

  • Illustration of how to make six-inch mango cheese mousse cake 8

    8. Finished product, the above can also be used Place decorative candies

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