Mango Mousse cake

Step-by-step cooking

1. Step 1:

   

   How to make mango mousse cake? First of all, prepare a biscuit. Prepare the products for him. They should be at room temperature, so take the eggs out of the refrigerator in advance. Eggs are not large, take the first category. Odorless oil. Instead of vanilla sugar, you can take vanilla, you will need quite a bit of it, on the tip of a knife.

2. Step 2:

   

   Wash the eggs well, wipe and break them into a large bowl. Start whipping them with a mixer, gradually adding sugar, vanilla sugar and salt. Beat the eggs until they turn white and increase in volume twice.

3. Step 3:

   

   Mix flour with baking powder. In portions, start sifting it into the egg mass, kneading the dough after each addition with careful movements from the bottom up. Do not skip the sifting of flour, this will saturate it with oxygen, the biscuit will turn out more magnificent as a result. You may take more or less flour than I do. Be guided by the consistency of the dough.

4. Step 4:

   

   When all the flour is added, you will get such a pretty thick dough.

5. Step 5:

   

   Add vegetable oil to it, and then boiling water. Quickly mix the dough until it is completely homogeneous.

6. Step 6:

   

   Prepare the baking dish. This number of products is designed for a 16-centimeter. I baked in a mold without a bottom, wrapped in foil. I didn't lubricate the form with anything. Pour the dough into the mold.

7. Step 7:

   

   Preheat the oven to 180°C. Bake a biscuit in it for 35-45 minutes. Check readiness with a wooden stick — it should come out of the middle dry. Remove the finished biscuit from the oven and cool completely.

8. Step 8:

   

   Cut the cooled biscuit out of the mold, wrap it in plastic wrap and put it in the refrigerator overnight. In the cold, the biscuit will stabilize and will not crumble.

9. Step 9:

   

   The next step is to prepare a mango cheesecake. Prepare the products for him. They should be at room temperature, so take the cheese and cream out of the refrigerator in advance. Take mango puree ready-made, now you can freely buy it in stores. Choose high-quality cream, without vegetable fats, 33%. Cheese — without additives and in no case processed. The recipe is designed for instant gelatin.

10. Step 10:

    

    Pour gelatin with cold boiled water, mix and leave to swell. 5 minutes will be enough, the instant gelatin will have time to swell.

11. Step 11:

    

    Put the cheese, cream and powdered sugar in a bowl.

12. Step 12:

    

    Use a whisk to mix the products until they are completely homogeneous. Stir it with a hand whisk, the cheesecake does not need airiness, it should turn out dense and homogeneous.

13. Step 13:

    

    Add the swollen gelatin to the mango puree, mix.

14. Step 14:

    

    Warm up the mass in any way (on fire, in a water bath or in a microwave) until the gelatin dissolves. Do not allow it to boil — gelatin will lose its gelling properties.

15. Step 15:

    

    Add a spoonful of cheese mass to the warm mango mass with gelatin, mix. This is necessary to equalize the temperature of both masses.

16. Step 16:

    

    Add the gelatin mass to the rest of the cheese and mix well.

17. Step 17:

    

    Take a mold with a diameter of 14 cm, cover the bottom with cling film and place it on a flat surface. Pour the cheesecake mass into it, level the top. Put it in the freezer until it freezes completely. I've been holding cheesecake all night.

18. Step 18:

    

    Next, prepare mango jelly. Prepare the products for her. Use the same instant gelatin.

19. Step 19:

    

    Soak it to swell in cold boiled water.

20. Step 20:

    

    Mix sugar with starch. Pour the mango puree into a saucepan and put it on a small fire. As soon as it heats up and bubbles, with continuous stirring, pour a mixture of sugar and starch into the puree. Continue to cook the puree for a minute.

21. Step 21:

    

    Then remove the puree from the heat and add the swollen gelatin to it. The gelatin will dissolve from the hot mass, mix it until smooth. Then cool the mass, stirring it so that a crust does not form on top.

23. Step 22:

    

    Tighten the bottom of the 14-centimeter mold with cling film. Put it on a flat surface. Pour the mango jelly into the mold and put it in the freezer until completely solidified.

24. Step 23:

    

    The next step is to prepare the cream. Prepare the products for him. Here for the cream, cream and cheese should be cooled. Keep them in the refrigerator for at least an hour.

25. Step 24:

    

    Add all the ingredients — cheese, cream and powder — to a bowl.

26. Step 25:

    

    With a mixer, beat them until smooth. The cream is ready.

27. Step 26:

    

    Remove the sponge cake from the refrigerator, free it from the film. Cut it into 4 cakes.

28. Step 27:

    

    And just now start cooking mango mousse. Prepare the products for him. Cool the cream well.

29. Step 28:

    

    Soak gelatin in cold water to swell.

30. Step 29:

    

    Whisk cream with sugar with a mixer, but not to peaks, but only to a slight thickening.

31. Step 30:

    

    Melt the swollen gelatin in any way. I was heating on the stove in a saucepan. Do not let it boil, it will lose its properties.

32. Step 31:

    

    Add a spoonful of mango puree to the melted gelatin, mix. And only then mix the gelatin with the remaining puree. This is necessary to equalize the temperature of both masses.

33. Step 32:

    

    Then pour the cream into the mango mass. Mix it up. Mousse is ready.

34. Step 33:

    

    It remains to assemble the cake. Take a ring with a diameter of 16 cm. Cover the sides with a thick acetate film. Instead, a cut dense file will do. Place the mold on a flat surface. Put the first cake on the bottom. I soaked it with sugar syrup, just mixed sugar and water in equal proportions.

35. Step 34:

    

    Put the frozen cheesecake on the cake. I only had one 16cm mold, so the cheesecake is the same size as the cake. Place the 14 cm cheesecake exactly in the center.

36. Step 35:

    

    Take half of the cream and spread it evenly over the cheesecake. If you have a cheesecake of 14 cm, then fill the gap between it and the walls with cream. It is convenient to do this with a pastry bag.

37. Step 36:

    

    Put the second cake on the cream. Soak it.

38. Step 37:

    

    Pour mango mousse on the cake, smooth it out. It is quite liquid, don't let it scare you, gelatin will do its job later.

39. Step 38:

    

    Put the third cake on the mousse. Soak it again.

40. Step 39:

    

    Place the frozen mango jelly in the center. I have it again the same size as the cake.

41. Step 40:

    

    Put the second half of the cream on the jelly, smooth it out.

42. Step 41:

    

    Lay the last cake on top. Soak it. Put the cake in the refrigerator until fully stabilized, for 8-12 hours.

43. Step 42:

    

    Release the finished cake from the film and decorate as desired. I made another small portion of the cream and smeared it on the sides and top. Cool the cake for another couple of hours. Then serve to the table. Enjoy your meal!