Mango Mousse Cake

Name: Mango Mousse Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 2 piece Mango; 200 g cream; 80 g Oreo cookie crumbs; 40 g Butter; 15 g Gelatin; 30 g white sugar

Mango Mousse Cake — mango, cream and oreo cookie crumbs, baked until light, fluffy and golden. Perfect with tea or as a snack.

0 minNewEasy Baking Bake Original

Instructions

1
Prepare 80 grams of Oreo cookies and crush them using a food processor.
2
200 grams of cream, gelatin sheets prepared.
3
Place paper at the bottom of the die mold.
4
Melt the butter over a double boiler.
5
Pour the butter into the crushed Oreos and mix evenly with a silicone spatula.
6
Mix them evenly.
7
Pour into the mold and press down firmly with a silicone spatula, then refrigerate for 1 hour.
8
Soak 10 grams of gelatin sheets in water until soft.
9
Peel the mango and cut it into pieces, then crush it with a blender.
10
Take 200 grams into a milk pan, add 10 grams of softened gelatin sheets, and cook in the milk pan until melted.
11
Add 35 grams of sugar to the cream and beat with an electric mixer until it becomes thick and yogurt-like.
12
Just beat it to this consistency, no need to whip.
13
Pour the slightly cooled mango gelatin into the cream.
14
Use a silicone spatula to fold and mix evenly.
15
Pour into the mold from earlier and refrigerate for an hour and a half to set.
16
Put the other 50 grams of mango puree in a separate bowl.
17
Pour in 50 grams of boiling water and mix, then add 5 grams of soaked gelatin and stir until melted.
18
Pour it over the cake, refrigerate to set or leave overnight.
19
When demolding, wipe the outside a few times with a hot towel, then push it out from the bottom. Eat it mouthful by mouthful.