Mango Mousse Cake

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-step Cooking Instructions for Mango Mousse Cake

Prepare one heart-shaped sponge cake

Slice the cake in the middle into two layers, cut into a smaller heart-shaped cake than the mousse ring, and wrap the bottom with aluminum foil for later use

Mix 260g of mango flesh into mango puree, add 30g of sugar, heat and stir over a double boiler until the sugar melts, set aside 60g for sieving later to make the mirror glaze

Soak the gelatin sheets in cold water for about ten minutes (water should cover the gelatin), then soften

Remove the softened gelatin, squeeze out excess water, add milk, heat over a double boiler, and stir until melted

Slowly add the melted gelatin to the mango puree while stirring

Whip the whipping cream with 20g of sugar until it reaches 60-70% volume

Pour the mango puree into the whipped cream and mix well

This is the prepared mousse mixture

Pour the mousse mixture into the prepared mold with cake slices

Cover with the second cake slice

Pour another layer of mousse mixture, leaving some height on top for the mirror glaze, then refrigerate for at least 4 hours

Heat QQ sugar with a small amount of hot water (sugar should not be fully submerged), heat over a double boiler, and stir until melted

Sieve the remaining mango puree in advance for a smoother texture, then add the melted QQ sugar to the mango puree and mix well to create the mirror glaze

Once cooled, pour the mirror glaze into the cooled mousse ring

Place the mousse cake in the refrigerator for 2 hours

Remove from the refrigerator, use a hairdryer to blow around the edges, carefully remove from the mold, then decorate with mango flowers and sugar beads

Finished Product