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Thousand-layer mango mousse cake recipe

  • Thousand Layers Mango mousse cake making steps: 1

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    Gelatin slices are divided into two parts

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    Cut into small pieces and soak them in ice water or in the refrigerator

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    For the biscuit base at the bottom of the mold, crush the biscuits in advance and mix with the liquefied butter. Press it into a mousse base and store it in the refrigerator to set.

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    Add pure milk to white sugar, add water starch, slowly cook it into a yogurt-like paste and set aside. Wrap in plastic wrap and let cool for later use

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    Only use the pulp on both sides of the mango, scoop it out with a spoon

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    Place a small portion of the mango puree in the microwave for 1 minute, take it out and add the soaked gelatine slices, mix well, and let the gelatine slices melt completely.

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    When the milk paste is still warm, add soaked gelatine slices and stir until the gelatine slices are completely melted.

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    Pour the heated gelatin liquid into the mango puree and mix it into a mango mousse liquid (the mango pulp is pureed with a blender). Stir a few more times! Let the puree and gelatin mixture mix evenly!

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    This is the mixed mango mousse paste

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    Take the shaped mold out of the refrigerator and first pour a layer of milk mousse paste to cover the bottom of the biscuit. Place in the refrigerator freezer for 10 minutes

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    After 10 minutes, take it out and pour itAdd a layer of mango mousse paste, pour another layer and put it back in the refrigerator freezer for 10 minutes

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    10 then take it out and pour in white

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    Take it out for another 10 minutes and pour in the mango mousse paste, and continue circulating. Cook until all the mousse paste is gone. Once all the mousse paste is set, you can place the cake mold in the refrigerator for 4-5 hours, or overnight.

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    Refrigerate overnight to remove the mold

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    Cut open the mango mousse cake with a very beautiful cross-section. Clear layers.

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    Beautiful, isn’t it

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    Let’s take another look at it,

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    She is very good-looking. Perfect!