Skip to main content

Mango Mousse Cake

Material: (6 inches mousse mold 1, 6-inch cake chassis 1)

A. biscuit bottom

Fermentation butter (unsalted) 50 g
Oreo Cookies powder 90 g

B. cheese mousse

Mango mud 100 g
75 g sugar
150 g cream cheese
Ming film (gelatin) 6 g
10 g lemon juice
Animal whipped cream 150 g

C. specular material

Mango juice 100 g
Ming film (gelatin) 4 g

D. decoration materials

Fresh mango 6
Squeeze the right amount spent in whipped cream


Bottom Biscuits

Cream 1. A material was left at room temperature to soften poured into biscuit flour, mix well.
2. pave the bottom of the model
3. Refrigerate spare.

Mousse material

4. Place the cream cheese, softened at room temperature before stirring with a whisk until smooth shape.
5. Then pour the sugar and stir until sugar melts feeling.
6. mango Rong added three to four times, that is, add a little of each, stir, stir together the fruit Rong.
7. Add lemon juice and stir.
8. Stir completely, remove the spacer warm water to melt the gelatin, then alternate with the first refrigerated whipped cream out, will spread the bottom biscuit model taken aside.
9. Pour gelatin material quickly stir evenly inside.
10. The last 2 times added fresh cream, stirring after the first addition to the marble, and then add the remaining whipped cream.
11. Stir material mousse to render soft yellow-like, into the inner model Stir
12. The rubber scraper pat on the surface to make it smooth, you can put "frozen" 1 hours to solidify.


18. Remove completely solidified mousse cake, casual decor is completed

By: Doris Lee


Popular posts from this blog


Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings