芒果慕丝蛋糕Mango mousse Cake       

材料：

海绵蛋糕料：

海绵蛋糕混合料125克、牛奶35毫升、A蛋3粒、牛油35克、香草味香精1茶匙

8寸圆烤盘

做法：

1. 预热烤炉至180℃，烤盘铺油纸。
2. 用电动搅拌器，高速把海绵蛋糕混合料、牛奶及鸡蛋搅拌至发起。
3. 关闭电源后加入溶解牛油和香精。
4. 把面糊倒入烤盘里，烤15-18分钟至熟，以竹签插入测试熟度。
5. 待冷却后把蛋糕剖成2片。

慕丝蛋糕材料：

发起奶油350克、糖粉3汤匙、鱼胶粉17克、热水60克、芒果泥300克(室温) 、芒果粒200-220克

额外250克芒果片或粒

做法：

1. 把发起奶油和糖粉混合，搅拌成慕丝状。
2. 把鱼胶粉加入热水中溶解后拌入芒果泥中。
3. 把芒果混合料拌入奶油中，搅拌均匀。
4. 在一片海绵蛋糕上铺一层芒果慕丝，撒上芒果粒，然后盖上另一片海绵蛋糕，再铺上剩余的芒果慕丝，收入冰箱至少3小时后享用。

Ingredients

Sponge cake

125 g sponge cake mix

35 ml milk

3 “Grade A” eggs

35 g melted butter

1 tsp vanilla essence

8 “ round cake pan

Method

To prepare sponge:

1. Pre-heat oven to 180*C, line bottom pan with greaseproof paper.
2. Using an electric beater fitted with a balloon whisk, whisk over high speed sponge cake mix, milk, eggs until creamy and fluffy.
3. Turn off beater, fold in melted butter & vanilla essence.
4. Pour into prepared pan & bake 15 – 18 minutes or until skewer inserted comes out clean.
5. Cool sponge & cut into 2 layers.

Mango Mousse :

350g Whipping Cream

3 Tbsp Icing Sugar

17g Gelatine Powder

60g Hot Water

300g Mango Puree (room temperature)

200g to 220g Cubed Mango

Mango puree topping:

150g mango puree (bring to room temperature)

1 Tbsp gelatin

2 Tbsps icing sugar

4-1/2 Tbsp boiling water

More Slice/Cubed mango about 250g [*optional]

Method to prepare mousse:

1. In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
2. In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree and sugar. Mix well.
3. Add the mango mixture to whipped cream. Mix well till incorporated.
4. Place a layer of cake and pour in half mango mousse, do take note of the corners. Add mango cubes and cover them with another cake layer and pour the remaining mousse. Let the cake set at least 3 hours in the fridge before serving.
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