Mango Mousse Cake with Fresh Cream

Flavor: Fruity; Technique: Baked; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Mango Mousse Cake with Fresh Cream

For the cake base, refer to my other recipe: Chiffon Cake

Remove the core of the mango as shown in the picture

Use a spoon to scoop out the flesh along the skin

Mash the mango flesh into a puree

Cut the remaining mango into small cubes and set aside

Soak the gelatin sheets in water

Drain the water and add one-third of a bowl of boiling water to the gelatin sheets, stir well

Add the gelatin water mixture to the mango puree, mix well

Add 30g of granulated sugar to 200ml of fresh cream and beat until 80% firmness is achieved, as shown in the picture with visible lines

Scoop one-third of the whipped cream into the mango gelatin mixture and mix well

Pour the mixed mango cream back into the whipped cream and mix well

Place a slice of cake base in the mold

Pour in the mango cream mixture

Add the mango cubes

Pour in the remaining mango cream mixture and smooth it out. (If you need to add two slices of cake base, repeat steps 13 and 14)

Wrap it in a plastic bag and refrigerate it in the refrigerator. Note: “Refrigerate” does not mean freeze. After two hours, you can enjoy the delicious cake!

Sprinkle with mango cubes and sugar flowers, place a cylindrical can underneath, and remove the mold

Happy Birthday!