Mango mousse cake recipe

Mango Mousse Cake

1 Whip the cream until thick and flowing.

2 Soak the isinglass in cold water until soft.

3 Take a large basin, pour hot water into the basin, put the large bowl containing mango puree into the hot water, add fine white sugar, and stir until the sugar grains are dissolved.

4 Drain the softened isinglass and put it into the bowl with mango puree, continue stirring until the isinglass is melted.

5 Pour the whipped cream into the mango puree and stir until it becomes a paste.

6 Cut the sponge cake slices into round pieces of the same size as the cake pan.

7 Place in the mousse ring and press firmly with your hands.

8 Pour the blended mango puree into the mousse ring, then move the mousse ring into the refrigerator and refrigerate until it is formed.

feature

Mousse Cake is a no-bake cake made by refrigerating whipped milk, fruit puree and gelatin coagulant. It is usually made with chiffon cake slices as the base.

Tips

The cake slices should be trimmed closer to the cake mold so that the flowing mousse will not flow out through the gaps.

After the mousse cake is done, you can wrap a hot towel around the mousse ring until the mousse layer touching the ring mold wall softens slightly and the mousse ring can be moved, then take out the ring mold.