Cake:
Self-raising flour: 50g; Sorghum flour: 30g; Eggs: 4; Olive oil: 40g; Milk: 70g; White sugar: 50g.
Mousse filling:
Gelatin sheets: 2; Mango: 500g; Milk: 150g; Whipping cream: 100g; White sugar: 20g.
Mirror glaze:
Mango puree: 2 tablespoons; Purified water: 50g; Gelatin sheet: 1.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Fresh Mango Mousse Cake
Prepare all the ingredients.
Add olive oil and milk to egg yolks.
Mix well.
Sift in self-raising flour and sorghum flour, and mix well.
Beat egg whites and white sugar until stiff peaks form. This method is suitable for beginners to master the degree of egg white foam easily.
Fold the egg white foam into the egg yolk mixture in three batches and mix well.
The batter should be smooth and fine.
Pour the batter into an 8-inch mold and bake at 150°C for 10 minutes and 160°C for 45 minutes. Let it cool.
Cut the cake into three pieces and use the mold to cut out a cake piece of the same size as the mold.
Soak the gelatin sheets in cold water.
Heat the milk to warm, add 2 gelatin sheets and stir well.
Peel and pit the mango, and puree it with a blender.
Add the mango puree to the milk and mix well.
Whip the whipping cream with white sugar until it reaches a flowing state.
Add the whipped cream to the milk and mango puree mixture.
Mix well to make the mango mousse filling.
Spread the cake at the bottom of the mold.
Pour in the mango mousse filling and refrigerate for about 4 hours.
Heat the mango puree with purified water to warm, add 1 gelatin sheet and stir well to make the mirror glaze.
Pour the mirror glaze onto the chilled and solidified mousse.
Refrigerate until the glaze is solidified, then remove from the mold.
Use a hair dryer to easily remove the cake from the mold, and decorate it.
A fresh and delicious mango mousse cake.
It tastes great!
