How to make mango mousse cake

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  1.The main materials are as shown in the figure.If there are any omissions, please refer to the steps.Well, I can’t find the Oreo base because it’s already prepared and put in the refrigerator...

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  2.Remove the filling from the Oreo cake and mix it into powder in a mixer (much easier than using a rolling pin).25g of butter (if you add too much, it will be a bit greasy).Melt with hot water and stir in.Then place it in a six-inch removable bottom cake mold and flatten it.In order to facilitate the removal of the bottom plate later, it is recommended that the mold bottom plate be wrapped with tin foil.The bottom of the cake after mixing is a bit sticky, and it always moves when I press it with a spoon.I just press it with my hands.Why is it a better tool than my hands? I eat it by myself anyway.I didn’t have enough Oreo biscuits, so I put other chocolate biscuits, which resulted in a lot of impurities...I just made it

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  3. Place the prepared cake base in the refrigerator, cut the gelatine into small pieces, and soak in ice water.

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  4.Start making the mousse layer.Cut the mango in half vertically, draw a tic-tac-toe grid, and select a dozen intact pieces of pulp in the middle for decoration.The remaining mango pulp is about 300g, and use a blender to puree it for later use

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  5. Melt 120g cream cheese in hot water, stir evenly, then add 35g soft sugar and continue stirring

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  6. Squeeze out the water from the soaked gelatin sheets and use the residual heat of the hot water to heat the cream cheese.It will easily melt and stir until there is no graininess.

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  7. Pour the mango puree into the cheese, stir evenly, and then add the melted gelatin Water is poured in.

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  8. Whip the light cream until it is slightly thick but still flowable.This is what I whipped A little too much, which will lead to graining in the mousse paste later

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  9. Whipped cream It's a bit too much, and it's difficult to make it completely smooth when added to the mousse paste

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  10.Take out the jelly Once the cake base is ready, pour half of the mousse paste, add mango cubes, and then pour the remaining half.To prevent the mousse from becoming too greasy, I sandwiched a layer of six-inch chiffon cake slices I made yesterday in the middle.You can add it or not, so I didn’t take the photo

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  11. Because a piece of chiffon is added , causing the remaining mousse paste to be full after pouring in.Add the remaining mango cubes, wrap in plastic wrap and refrigerate overnight (at least two hours so as not to affect the mirror-ready surface)

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  12. One pack of QQ sugar, add 50g of purified water, melt with insulated water, cool down and pour it onto the refrigerated mousse cake.Continue to wrap in plastic wrap and refrigerate for more than four hours before eating

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  13.The finished mousse When cutting cakes, be sure to use a slightly heated sharp knife so that the cut surface will be smooth.If you don't have a spray gun, you can turn on the gas stove and use the stove fire to burn the front and back two or three times.I tried to save trouble and used a pizza shovel directly, but the effect was quite disastrous...Fortunately, it did not affect the taste