Do you want to make a simple and delicious dessert during your stay at home? Are you a big fan of mango? This recipe is the best choice for you. Are you ready? Let’s go!
For the cake germ (I choose the chocolate pound cake):
- 200g cake flour
- 225g butter
- 3 eggs
- 150g sugar
- 100g Cadbury chocolate powder
For the mango mousse:
- 750g fresh mango
- 250g light cream
- 60g milk
- 20g gelatine leaves
- 40g caster sugar
- A little icing sugar
Step1: Pour butter into a bowl and stir it at high speed for 3-4 minutes until smooth. Add in sugar 4 times and stir until almost white and fluffy.
Step2: Add the egg mixture 3 times, each time to stir well. Sift the cake flour in the mixture and stir smooth with a spatula. Add the chocolate powder to the mixture and stir well.
Step3: Pour the mixture into a 6-inch mould. Preheat the oven at 170 °C for 5 minutes, and then put the cake in the oven at 170 °C for 40 minutes. (Make mango mousse during waiting for the cake) After, remove it from the oven and set it aside to cool.
Step4: Make 300g mango into mango jam by food processor and pour in a bowl. Soak 15g gelatine leaves in cold water. Heat the milk and add the sugar and the soft gelatine leaves. Stir it until melted. Add 250g mango jam to the mixture.
Step5: Whip the light cream and add 265g to the mixture, stir well. Pour half mixture into the mould with cake for and spread a layer of mango. Pour another half cream mixture into the mould and shake gently. Put it in the fridge for 2 hours.
Step6: Finally, make the mirror glaze. Soak 5g gelatine leaves in warm water and stir it until melted. Add 50g mango jam to it. Pour the mixture into the refrigerated mould with cake and put it into the fridge for 4hours.
Step7: After, remove the cake from the fridge and remove the cake from the mould. Decorate the cake with mango and sprinkle the icing sugar. Finish！
Both images were taken by Yuqing