Fresh and healing - mango mousse cake

Cooking Instructions

1. The matcha cake rolls are baked in advance, and the specific method is in the link above, so I won't introduce it here.

   

2. Gillatin soaked in ice water to soften.

   

3. Take 600 grams of mango pulp and puree it (I beat 40 grams more, because there will be residues on the wall breaker, and I can't finish it, I'm afraid it won't be enough )

   

4. Pour 460g of mango puree into the milk pot and add the gelatin slices.

   

5. Heat the mango puree slightly, stirring while heating, and melt the gelatin to remove from the heat.

   

6. If you want a more delicate taste, you can sift it once, but ignore this step and let the mango puree cool and set aside.

   

7. Next, beat the cream, 400 grams of cream and 35 grams of sugar (I also added two grams of soaked vanilla and rum) to beat until 6 hairs, and the cream can appear in a textured state.

   

8. Pour in the mango puree and stir well.

   

9. Spread a layer of cake base on the inside of the mold

   

10. Pour in half of the mango mousse paste

    

11. Spread another layer of cake base

    

12. Pour in the remaining mango mousse paste, cover with plastic wrap and freeze in the refrigerator for 30 minutes.

    

13. Then take 100 grams of mango puree, add 100 grams of mineral water, and then add 5 grams of soft gelatin, heat slightly, stir evenly, and cool.

    

14. Pour it into the mousse cake you just made, shake it slightly, shake the mirror part flat, cover with plastic wrap and put it in the refrigerator for more than 5 hours. (I refrigerated overnight and demolded the first morning)

    

15. Take out the finished cake, blow the mold around with a hair dryer, and gently remove the mold.

    

16. Place on a cutting board and cut into pieces.

    

17. Cut to your preferred size.

    

18. Squeeze the cream on the surface, put some fruit to decorate, and decorate the surface according to your own preferences.