Chiffon Cake Ingredients:
Milk: 50g; Soybean Oil: 40g; Sugar: 70g; Eggs: 4; Cake Flour: 40g; Cornstarch: 15g.
Glaze Ingredients:
Gelatin Sheets: 10g; Granulated Sugar: 20g; White Chocolate: 100g; Mango Puree: 100g; Heavy Cream: 70g; Corn Syrup: 100g; Yellow Food Coloring: 2 drops.
Mousse Ingredients:
Mango: 350g; Gelatin Sheets: 3 sheets; Cream Cheese: 125g; Heavy Cream: 200g; Powdered Sugar: 20g.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.
Step-by-Step Cooking Instructions for Mango Glazed Mousse
Mix milk, soybean oil, and part of the sugar until the sugar dissolves completely.
Add egg yolks and mix until smooth.
Add sifted cake flour and cornstarch, fold until smooth without lumps.
Add the remaining sugar to egg whites and refrigerate. Beat the chilled egg whites with an electric mixer until soft peaks form.
Take one-third of the beaten egg whites and mix with the egg yolk mixture, fold until well combined.
Pour the evenly mixed batter back into the egg white mixture, fold until smooth without lumps.
Once the batter is uniform, line a baking pan with parchment paper, pour the batter into the pan, and smooth the top with a spatula.
Preheat the oven to 180°C (top heat) and 150°C (bottom heat), bake for 15 minutes. Remove and set aside.
Soak the gelatin sheets in cold water and set aside.
Cut the cake into a circle slightly smaller than the mold and set aside.
Beat the cream cheese with an electric mixer until smooth without lumps.
Cut the mango into small pieces, add to the cream cheese, and mix well.
Add the soaked gelatin sheets, stir over a double boiler until dissolved.
Combine powdered sugar with heavy cream, beat with an electric mixer until 60% whipped.
Add the whipped cream to the mango cheese mixture, fold until well combined.
Transfer the prepared mousse filling into a piping bag and squeeze into the mold one-third full.
Then, place mango cubes in the middle.
Squeeze the remaining mousse filling into the mold.
Finally, place the chiffon cake slice on top, tap a few times, and freeze for 4 hours.
For the glaze, soak the gelatin sheets in ice water and set aside. Heat mango puree, granulated sugar, and corn syrup in a saucepan until sugar dissolves.
Then, add the soaked gelatin sheets and stir until dissolved.
Add heavy cream and mix well.
Finally, add white chocolate and yellow food coloring, stir until melted.
Remove the frozen cake and place it on a wire rack.
Pour the glaze over the cake in one go.
Top with fruits for simple decoration.
