The birthday cake for my mother - Mango Cheesecake - no baking required

2024-11-18 14:59:22 949

I started secretly making the cake the afternoon before and worked hard. The next day, for my mother's birthday, she didn't even take a bite due to various reasons, which made me feel a little uncomfortable. But when I thought about it suddenly being presented to her in the morning, she was still so happy that she couldn't close her mouth She thought no one would remember, but in fact, we all remember, 'This won't surprise you!'!! Actually, I've been wanting to make a cake for a long time, chocolate? Matcha? Lemon? Wait~~None of them were satisfied. Just when I was worried, she bought a mango and I thought to myself, it's really time. It's mango now This time make one with a border Let's use sponge cake for the bottom and edges of the cake It pairs well with mango cheese mousse Then start working

Details of ingredients

proteinTwo
yolkTwo
Fine sugar20 grams of egg yolk
Low gluten flour52 grams
Sugar powderFor surface decoration purposes
whipping cream 130 grams
Sugar powder10 grams, added to cheese
Cream cheese 65 grams
Mango puree120 grams
Fine sugar22 grams
milk40ml
gelatin 9 grams
Fresh lemon juice1 small spoon

Technique

difficultybeginner
workmanshipbaking
tasteFruity taste
timeThree hours

Steps to make The birthday cake for my mother - Mango Cheesecake - no baking required

1. Material collection
2. Separate the egg white and yolk. When there are few eggs, I always use a spoon to separate them, which is very easy. Everyone can try it
3. Add 10 grams of granulated sugar to the egg yolk and use an electric mixer to beat until the color becomes noticeably lighter, the volume increases, and it becomes thicker
4. Take 1/3 of the egg whites into an egg yolk bowl, and use a rubber scraper to mix the egg whites and egg yolks slightly by flipping them up from the bottom of the bowl
5. Pour the mixed egg yolk batter back into the remaining batter and use a rubber scraper to stir well
6. Sift the low gluten flour into the egg batter twice, use a rubber scraper to quickly stir and mix evenly, then sieve again and mix quickly
7. Cover the baking tray with oiled paper Put the batter into a piping bag, cut an 8mm opening in the piping bag, and mount the batter in the baking tray as shown in the picture Sprinkle with powdered sugar, let it stand for one minute, and then sprinkle powdered sugar again Put it into a preheated oven and bake at 175 degrees Celsius for about 10 minutes There are differences between ovens, and the baking temperature and time are adjusted according to the oven
8. Cut the baked cake slices into a 6-inch mold height (Make the edges), then cut a round piece (cake base) If the incision is too low, place the edge first and then the round bottom, as shown in the picture, and insert it into the mold (you can lay oil paper around the mold)
9. Soak the gelatin in cold water and soften it Mash the mangoes in a blender (if you like large fruit pieces, you can do it, but if you don't mix well, I prefer large fruit pieces, so you can see mangoes everywhere inside) Add mango puree, milk, and 22 grams of granulated sugar to a milk pot and simmer over low heat until it becomes a sauce. Then add the soaked gelatin Let it cool down for later use
10. Add 10 grams of powdered sugar to the cream cheese
11. Heat the cream cheese over hot water until smooth
12. Beat animal cream in ice water until 80% off (This time I hit too hard, and the final paste was too thick to fit into the mold.)
13. Pour 1/3 of the cream into a cheese bowl, stir evenly, and then pour back the remaining cream and stir well
14. Pour in the cooled mango sauce and stir evenly Finally, pour in a small spoonful of fresh lemon juice, mix well, and pour into the mold. Smooth the top and refrigerate for at least 4 hours After taking it out, you can demold and decorate it
15. After demolding, start decorating and place mango seeds on top
16. Squeeze cream on top
17. Tie the lace ribbon and you're done