How to Make Mango Mousse Cake

The first step is to make the foundation sponge cake.Egg(s)Rice Cakes (of course, if you don't have time, you can buy pre-cut cakes from a store and save yourself some trouble);
The second step: prepare Mango mousse and vanilla mousse (you can also make only one type of mousse, which would be simpler)
The third step: assembly: place sponge cake slices in the mold, pour a layer of mango mousse on top, then add a smaller slice of sponge cake, followed by plain mousse,shake it level, and refrigerate until set; The fourth step: decorate the surface of the cake.Happy Birthday - Mango Mousse Cake (with detailed instructions for the sponge cake) One, Sponge Cake (for an 8-inch springform pan):
Ingredients:



Four eggs,
milk
80 grams,corn oil 60 grams, sugar 70 grams, salt 1 gram,low-gluten flour 120 grams, cocoa powder 10 grams, lemon juice (or white vinegar) a few drops.Sponge Cake Preparation:Separate the egg whites and yolks into two clean, dry containers (especially for the egg whites, there must be no water or oil in the container, as this can affect the whipping; use fresh eggs and ensure that no yolk is mixed with the whites). Mix the egg yolks well, then add milk, corn oil, and salt. Mix until smooth, then sift in low-gluten flour and cocoa powder, mixing until a smooth batter forms.Whip the egg whites: Add a few drops of lemon juice (or white vinegar) to the whites and whip them until large bubbles form. Pour in one-third of the sugar and continue whipping until fine bubbles appear, then add another third of the sugar and continue until stiff peaks form, then add the remaining sugar and whip until dry peaks are formed.The mark for dry peaks: When lifting the whisk, the foam left on the end will have a 1-2 cm sharp peak that does not fall off. If the whipping is insufficient, the cake may collapse after baking. The key to making sponge cake is proper egg white whipping.



Mix one-third of the whipped whites into the yolk batter gently (cut and fold, do not stir in circles) and repeat until all ingredients are mixed smoothly.
Pour the batter into an 8-inch springform pan, tap out air bubbles. Preheat the oven to 150°C, bake on the second-to-last rack for about 60 minutes.After baking, turn it over immediately and let cool before removing. This time we are making mousse, so cut two thin slices of sponge cake; one is slightly smaller.Mascarpone cream and gelatin sheets: Use a total of 500 grams of mascarpone. Whip the cream until it is smooth and has clear streaks but remains firm (over-whipping will cause it to resemble custard).
Gelatin sheets should be soaked in cold water.



Two, Mousse Preparation:Mango mousse preparation: Ingredients: 250 grams of Anjiao mascarpone cream, 10 grams (2 pieces) of gelatin sheets, 160 grams of mango puree, 50 grams of sugar, 20 grams of lemon juice.Steps: Pour the mango puree into a pot and add sugar. Cook over low heat until the sugar dissolves. Add the softened gelatin sheets and mix until melted. Once cooled slightly, add lemon juice and whipped mascarpone cream to make the mango mousse filling.
Place one slice of sponge cake at the bottom of the mold, pour in the mango mousse mixture and level off. Original flavor mousse preparation:Ingredients: 250 grams of Anjiao mascarpone cream, two egg yolks, 150 grams of fresh milk, 40 grams of sugar, 10 grams (two pieces) of gelatin sheets. Steps:



Mix the egg yolks and sugar until combined.Add the milk and mix well. Cook over low heat to about 70°C, add the softened gelatin sheets and stir until dissolved. Once cooled slightly, pour in the whipped mascarpone cream and mix thoroughly to make vanilla mousse filling. Pour the remaining vanilla mousse on top of the mango mousse, level off with a small slice of sponge cake. Refrigerate for 3-4 hours until set. Surface decoration ingredients: one kiwi fruit, three red cherries, one bag of strawberry-flavored QQ candy (70 grams), about 40 grams used, chocolate bean bits for about an hour, several rubber candies, a homemade "Happy Birthday" sign, and half a box of chocolate wafers.
To make the QQ candy liquid: Melt the QQ candies in a small pot with a little water. Once cooled slightly, pour it on top to create a thin layer and coat the fruits for color retention."Happy Birthday" signs were made last year using black and white chocolate. Instructions are provided if you want to make more and store them in the refrigerator. The red cherries I bought from Yide Road were canned, but they tasted awful. I used them only for color contrast; I threw them away after use as fresh cherries couldn't be found at the market.
A few scattered candies were rubber candies, which are similar to QQ candies in function and added some color variety.The cherry behind a coffee-colored stick was made last year with chocolate but slightly deformed. Only one was usable, so it was used as support for the cherries. Finally, attach the purchased chocolate wafers around the edge of the cake to complete the decoration.



Nutritional value: A cake is a kind of
baked food
that is usually sweet. Typical sponge cakes are typically baked and made primarily from flour, sweeteners (usually sugar), binders (typically eggs; vegetarians can use wheat gluten or starch as substitutes), and shortening (usually butter or margarine, low-fat versions may use vegetable oil).
Ingredients: 250 grams of Anjiao light cream, 10 grams (2 pieces) of fish gelatin sheets, 160 grams of mango puree, 50 grams of granulated sugar, 20 grams of lemon juice.
Method:
1. Blend the mango into a puree and pour it into a pot with granulated sugar; heat over low flame until sugar melts;



2. Add softened fish gelatin sheets to the fruit puree and stir until dissolved;
3. Once the fruit puree has cooled slightly, add lemon juice and whipped light cream; mix well to make mango mousse filling;
4. Place a layer of sponge cake at the bottom of an eight-inch springform pan, pour in the mango mousse filling and gently shake to level.
(Two) Preparation for vanilla mousse:
Ingredients: 250 grams of Anjiao light cream, two egg yolks, 150 grams of fresh milk, 40 grams of granulated sugar, 10 grams (two pieces) of fish gelatin sheets

Method:
1. Beat the egg yolks and granulated sugar in a bowl;
2. Add the fresh milk and mix well; heat over low flame until about 70 degrees, then add softened fish gelatin sheets and stir until dissolved;
3. Cool slightly, then pour into whipped light cream and mix evenly to make vanilla mousse filling;



4. Place a smaller cake layer on top of the mango mousse layer in the mold, pour in the vanilla mousse filling, gently shake to level, and refrigerate for about 3-4 hours until set; I kept it overnight in the refrigerator.
Three, Surface Decoration:
Ingredients: One kiwi fruit, red cherries three, Orange-flavored QQ jelly (about 70 grams, used about 40 grams), chocolate-coated almond pieces, enough to use, a few rubber candies, homemade "Happy Birthday" cards, two boxes of chocolate wafers (used about one and a half boxes) The appearance after decorating the surface is visible; I don't have much artistic ability so it turned out like that. Let me briefly explain how to make the QQ jelly liquid.Pour the QQ jelly into a small pot with a little water, melt over low flame, cool slightly and pour a thin layer onto the cake, then shake evenly. Coat the fruits with this as well to keep their colors fresh and vibrant. The "Happy Birthday" cards I made last October in two black and white chocolate varieties; you can check out the instructions if you're interested, it's very convenient to make several of them at once and store in the refrigerator for future use.
This year, I used chocolate chips to arrange the number 17; last year, the number 16 on Xiao Li's birthday cake was made with silver sprinkles.
The cherries were bought from Yide Road canned goods;



they weren't very good and I had thrown them away after use. I intended to buy fresh cherries but couldn't find any at the market.
The scattered candies are rubber candies, which seem similar to QQ jelly; I picked out a few different colors for decoration, thinking it looked nice.



The cigarette-like coffee colored round sticks were made with chocolate last year and have slightly; only one is usable, so I placed it there as support for the cherries.Finally, apply the bought chocolate wafers around the edge of the cake to complete it. Nutritional Information of the Cake:
A cake is a type
of baked food,typically sweet. It's commonly made by baking and usually includes ingredients like flour, sweeteners (sugar), binders (eggs, gluten, starches), and fat. The colored I made last year with chocolate has slightly, and I could only find one usable one to support the cherry from falling over.
Finally, dip the bought chocolate wafer around the cake to complete it.



Nutritional components of the cake
A cake is a type of food, typically sweet, usually baked. The main ingredients of a cake include flour, sweeteners (usually sugar), binders (eggs are generally used, vegans can use gluten and starch instead).gluten, and fat (typically butter or margarine, low-fat versions may use egg whites)