Mango Mousse Cake with Charlotte Dressing

Taste: Sweet and Sour; Process: Baked; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Mango Mousse Cake with Charlotte Dressing

Picture of ingredients.

Add 30g of granulated sugar to the egg whites in three portions and beat until stiff peaks form.

Beat the egg yolks and 20g of granulated sugar until the sugar dissolves and there are no granules.

Add one-third of the egg whites to the egg yolk mixture and mix well. You can fold or stir, but do not stir in circles, or the egg whites will deflate.

Pour the mixed egg yolk mixture back into the egg white bowl and fold or stir again.

Sift in cake flour and mix well using the folding or stirring method.

Put the batter into a pastry bag and use a medium-sized flat nozzle (I don’t have a flat nozzle) to pipe the batter onto a baking sheet lined with parchment paper. Pipe out about 7 centimeters of batter in rows, and trim the longer ones. Sprinkle some powdered sugar on top, which will make the surface of the batter form small particles and give it a better texture after baking.

Put the cake border into the oven, and then you can start piping the cake slices, two slices in total.

Preheat the oven to 200 degrees Celsius, and bake the cake in the middle of the oven at 200 degrees Celsius for 8-10 minutes, then remove from the oven.

Soak the gelatin sheets in ice water until soft, then put them into the mango puree and heat in the microwave on high for 40 seconds. Take it out and stir well. If the puree is a bit sour, add a little sugar to taste.

While waiting for the puree to cool, you can start whipping the cream. Whip until it has a texture and can flow.

When the mango puree has cooled to about 20-30 degrees Celsius, it should feel warm to the touch but not hot.

The cake border and bottom will absorb moisture from the air and become soft when cooled. Only then can they be bent and placed in the mold. As shown in the picture, first cut off the uneven part of the cake border, then put it into the mold, add a cake bottom, pour in half of the mousse filling, add another cake bottom, and pour in the other half of the mousse filling. I was too focused on my work and forgot to take pictures of the process.

After pouring in the mousse filling, put the cake, along with the mold, into the refrigerator and refrigerate for four hours in the cold storage room. To prevent any odors, I wrapped the entire cake mold with plastic wrap before putting it in the refrigerator. After refrigerating, the mousse filling has solidified. Take it out and arrange apple slices or your favorite fruit on top. I didn’t have cherries, so I used a ladyfinger instead.