Cake material
A: Fresh mango puree 250 g (weighed after filtering), caster sugar 40 g
B) 9g fish gelatin powder, 3 tbsp cold water
C: 250 g animal whipped cream, 1/2 tsp brandy
D: Pineapple QQ sugar 25g, commercially available orange juice 45ml
Special utensils: 6-inch live-bottom round mold, rubber spatula, hand-held flour sieve, sliced into 2 pieces of cake slices with a thickness of 15mm
Preparation: Bake a 6-inch sponge cake in advance
Production steps
1. Peel and cut the mango into small pieces, stir into a puree with a blender, filter with a mesh sieve and weigh.
Add the granulated sugar to the mango syrup and heat in warm water until the sugar has blazed.
The cake slices are 2 pieces 15 mm thick, compared with a live bottom mold, and repaired into a circle with a diameter of 10 mm.
Fish gelatin powder is soaked in cold water for 10 minutes until hair rises, and the insulated water is heated to a liquid state without obvious particles.
Fish gelatin powder is poured into the mango pulp, stirred in cold water to cool down to about 20 ° C to form a thick sauce.
Beat the animal whipped cream in an electric whisk until six dispensers, add brandy and mango sauce and stir well.
Stir quickly with a rubber spatula to mix well and the mousse filling.
Place a slice of cake into the bottom of the mold and pour in 1/2 of the mousse filling
Cover with a second slice of cake.
Pour in the remaining mousse filling, smooth out, and then move to the refrigerator and refrigerate for 4 hours.
Add QQ sugar and orange juice to a liquid state, let cool to 20 ° C, drizzle on the surface of the mousse, and refrigerate for 30 minutes.
Lift the cake during demolding and blow along the edge of the mold with a hair dryer for about 1 minute to release the mold.
Production tips
1. You need to buy golden, sweet and ripe mango, so that the taste is the best, if the mango is too sour, you need to add extra sugar.
2. In addition to the sponge cake base, the cake body can also use the chiffon cake base. The chiffon cake base will taste more delicate, with sponge cake
3. The bottom is relatively solid, which is easier for novices to operate.
4. After melting fish glue and jam, it should be cooled with ice water, which cannot be too hot or too cold. If the liquid is too hot or too much, it will send it off
5. The air in the whipped cream is dissipated. When the liquid is too cold, the fish gelatin powder will first condense the jam into pieces, resulting in the inability to mix well with the cream. And throughout the cooling process, it is necessary to stir constantly, otherwise the jam on the side of the pot will condense first.
6. When making QQ sugar noodles for the cake, the temperature of the melted juice should not be higher than 20 ° C, otherwise the solidified mousse filling will be melted.
Selected from the book "Magic Hand Baking", all rights reserved.