How to make mango mousse cake

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  1.Prepare the chiffon cake

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  2. Use half of the cut mangoes to make mango puree to make mousse, and leave half to cut into squares for filling.

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  3. Add gelatine powder to 50g of milk, mix, let stand, then heat over water to melt , stir continuously until smooth and particle-free, let cool and pour into the mango puree.

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  4.Add white sugar to the light cream and beat until half distributed, similar to a thick yogurt state.

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  5.Put a piece of cake into the eight-inch chiffon mold and pour in an appropriate amount of mousse.Pop out the bubbles in the paste, place the fruit into the mold and add the second cake slice.

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  6.Pour in the mousse paste and add the fruits.

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  7. Pour in all the remaining mousse paste, shake out the bubbles and smooth it out Refrigerate for 4 hours or until the mousse becomes firm.

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  8. Mirror surface, put QQ sugar, water and fine sugar in a bowl over water and heat.Stir continuously until the QQ sugar melts and set aside to cool.

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  9. Take out the refrigerated mousse cake and slowly pour the mirror liquid into the cake Then place in the refrigerator to chill for 2 hours.

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  10.Refrigerate and then put some fruits on top to decorate according to your preference.

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  11. After removing the mold, use a hair dryer to blow the low-heat air around the outside, and use your hands to Releases easily.