Mango Mousse Cake

1. Prepare materials;

2. Sponge cake recipe: Crack 3 eggs into a mixing bowl, add 70 grams of fine sugar, stir until dissolved, soak in hot water at 60 degrees Celsius, heat in the middle of the water, slowly stir, and heat to a temperature that is not too hot to touch. Take it out of the hot water and use an electric mixer to beat until it becomes thick. When the egg batter can write the "8" character, it can last for a period of time without disappearing; Practice reference: http://m.meishichina.com/blog/539874/#0 -qzone-1-55486-d020d2d2a4e8d1a374a433f596ad1440

3. Add the sieved low powder in sequence, stir evenly from top to bottom with a rubber scraper, and finally add warm milk and mix well; Preheat the oven to 210 degrees Celsius;

Place baking paper on a 4.8-inch square baking tray, pour in the prepared sponge cake batter, and shake off any bubbles; Family members prefer thicker cake slices and relatively less mousse. If they like mousse more, they can use a slightly larger baking tray;

5. Place the preheated oven in the middle layer over high and low heat, bake for 10 minutes, then cool it on a cooling rack. Use a heart-shaped mousse mold with a diameter of 15 centimeters to press out the shape and cut it for later use;

6. Method for making Italian egg white cream: Pour water and granulated sugar used for syrup into a pot, heat it up, and boil it to 117 degrees Celsius (using a baking thermometer) or scoop out a small amount and pour it into ice water. If it solidifies into an elastic state in the ice water and can be rolled into a round ball shape with your fingers, it means it has been boiled to 117 degrees Celsius. When boiling syrup, add granulated sugar to the egg whites and beat them with an electric mixer; Slowly beat at low speed while adding a small amount of boiling syrup that has been boiled to 117 degrees Celsius; Switch to high-speed sending to present a sharp angle state;

7. Add a small amount of powdered sugar to the fresh cream and beat until 8 portions are served. Add Italian egg white cream and stir well;

8. Soak 18 milliliters of gelatin tablets in warm water until soft, then pour in an appropriate amount of mango puree and stir evenly. Heat in the microwave to dissolve gelatin and pour in the remaining mango puree and stir evenly;

9. Pour the mixed mango puree into step 7 and stir evenly;

10. Wrap a layer of tin foil around the bottom of the heart-shaped mousse mold, put in the cut sponge cake slices, pour in mango mousse, smooth it out with a spatula, cover it with plastic wrap, and place it in the refrigerator to set; Can make a 15 centimeter mousse mold and 4 mousse cups; Whip fresh cream for decoration to 8 portions;

11. Take out the mousse, tear off the foil and place the mousse cake on the cake tray. Place a bamboo stick on each side of the bottom of the mold, and heat it up with a hot towel around the mold to make it easy to demold. After the cake mold is slightly suspended, start decorating the surface of the cake with whipped cream. Use a spatula to smooth the surface and gently lift it up with both hands to demold;

12. Heat the cake knife over the fire to cut the mousse cake neatly, and decorate it with chopped mango cubes;