mousse cake Method

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  1. Bake an eight-inch chiffon cake first , (I won’t go into details about the process of baking a cake here.If necessary, please refer to the recipe I once uploaded.) in half and cut off the edges as it's a bit miserable without a slicer.

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  2. Take the mango pulp, cut half into pellets, and add 30 grams of sugar to the other half to make a puree.

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  3. Dissolve gelatine tablets with milk and heat over water to melt.

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  4. First, beat the whipped cream to 60 to 70%, until it still feels fluid.

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  5.Put the melted gelatin milk liquid into the mango puree and stir, then stir Pour the good mango puree into the whipped cream and stir evenly.

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  6.Take an eight-inch mold and place a cake slice on the bottom.

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  7. Pour half of the mousse paste and sprinkle with mango pieces.

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  8.Put another slice of cake on top, pour in the remaining mousse paste, and put it in the refrigerator Refrigerate for 4 hours.

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  9. Now we are going to make a mirror surface.Put the QQ sugar in a pot and add an appropriate amount of water to dissolve it.

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  10. After 4 hours, pour the cooled QQ sugar water onto the surface of the mousse cake.

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  11. After the QQ sugar has solidified, you can remove it from the mold and blow it around the mold with a hair dryer., then put a cup under the mold and gently pull the mold down to release it easily.

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  12.Sprinkle some chocolate needles to decorate, and you are ready to eat

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  13. Full of mango fragrance.