Super detailed illustration of the making process of mango liquid mousse

Mango Mousse Cake is a type of sandwich cake. When you take a bite, the mango flavor instantly fills your mouth, leaving you with endless aftertaste. It seems that we should follow the recipe of mango liquid mousse and make a mango sandwich birthday cake.

Materials:

Mango mousse and filling: 350g mango puree, 2.5 gelatin sheets, 15ml lemon juice, 150g animal whipping cream, fine 60 grams of sugar and 200 grams of mango pulp filling. Biscuit base: 30g unsalted butter, 80g digestive biscuits. Decoration: 15 grams of powdered sugar, appropriate amount of sugar beads, 200 grams of mango pulp, 200 grams of animal whipping cream.

Super detailed illustration of the mango liquid mousse making process:

1. Put the unsalted butter in a water bath and melt it.

   

2. Crush digestive biscuits until foamy.

   

3. The finer the cookie foam, the better.

   

4. Add the biscuit foam into the butter paste and stir evenly.

   

5. Put a piece of oil paper on the bottom of a six-inch round cake pan with a removable bottom.

   

6. Pour the cookie butter batter into a six-inch cake mold and use a spoon toFlatten and compact, and place in the refrigerator to chill.

   

7. Soak gelatin sheets in cold water until soft.

   

8. Dice the mango.

   

9. Take 350 grams of diced mango, add sugar, and pound into mango puree.

   

10. Juice a lemon.

    

11. Add lemon juice to the mango puree.

    

12. Stir evenly to form lemon mango puree.

    

13. Drain the gelatine sheets and heat over water to melt into liquid.

    

14. Add the liquid gelatine slices to the lemon mango puree and stir quickly evenly.

    

15. Beat the light cream until obvious lines appear and do not disappear immediately

    

16. Add lemon mango puree into the whipped cream, use a spatula to stir evenly from bottom to top to form a mango mousse paste.

    

17. Take 1/3 of the mango mousse paste, pour it into the cake mold with the cake base, spread a layer of diced mango, then pour a layer of mango mousse paste, spread a layer of mango pulp on the outside, and pour mango in the middle Liquid center (add 60 grams of fine sugar to 200 grams of mango pulp and stir evenly).

    

18. Pour all the remaining mousse paste into the mold, smooth the surface, and refrigerate for more than four hours, preferably overnight.

    

19. Unmould and enjoy. The six-inch mango mousse cake is ready. Demoulding method: Use a hot towel to warm the edge of the mold to remove the mold.

    

20. Tear off the parchment paper and place on a plate. The above is the recipe for the six-inch mango mousse cake.

    

21. Take the light cream and powdered sugar for decoration and beat until lines appear, then turn to low speed and beat until lines appear but do not disappear, which is the state of decorating

    

22. Put the piping bag into your favorite piping nozzle. Mine is an eight-tooth cookie nozzle, medium size, and then put the whipped cream into the piping bag

    

23. Put a circle of roses around the cake (see video for details)

    

24. Put mango slices in the middle and it’s done

    

25. Please see the end of the film for the rose shape. The main thing is to stack the mango slices one by one and it will be ok

    

Extended reading:

1. Classic black and white double chocolate mousse recipe 21cake recipe

2. How to make strawberry mousse birthday cake. Ingredients ratio of six-inch fruit mousse cake

3. How to make the eight-inch rainbow mousse cake. Ingredients for the eight-inch mousse cake

4. How to make two-color mousse cake and coconut dragon fruit birthday cake

5. How to make a six-inch square three-layer strawberry cheese mousse cake