Moose cake does not require flowers, it is relatively easy to make, suitable for friends who are just starting to make cakes.The size of this cake is 6 inches round.

WHAT YOU NEED

Ingredients

Fresh peeled mango meat (mousse cake) 250 grams
2 pieces of whole egg sponge cake (mousse cake)
One and a half slices of mousse cake
Freshly squeezed orange juice (cake slice) 50 grams
0.5 slices of gelatin (for the cake)
Peaches (surface decoration) 2
Medium-sized strawberries (surface decoration) 4
Canned yellow peaches (surface decoration) 1 piece
Whole eggs (sponge cake) 134 g
30 grams of white sugar (mousse cake)
250 grams of cream (mousse cake)
3 tablespoons of water (mousse cake)
Dark chocolate (birthday card) in moderation
White chocolate (birthday card) in moderation
60 grams of white sugar (sponge cake)
73 grams of low-fat flour (sponge cake)
17 grams of sesame oil (sponge cake)
Fresh milk (sponge cake) 17 grams
1/4 teaspoon of salt (sponge cake)

How TO MADE Mango mousse cake

Steps 1 to 4

1. Freshly peeled mango meat is mixed in a cooking machine into a delicate paste, added white sugar, insulated water is constantly stirred until the sugar dissolves, dried and cooled.

2. The whole egg sponge cake is baked beforehand (the whole egg is spread with sugar, sifted twice into a low powder, added to a mixture of buttermilk and salt, mixed evenly into a cake paste, baked at 180 degrees for 30 minutes), and cut into two thin slices about 1.5 cm thick.

3. "Compared to the living bottom of the cake mold, the finished cake is slightly smaller than the circle inside the living bottom of the mold."

4. Cut 1.5 gelatin slices into small pieces with scissors, add 3 tablespoons of clean water, soak until the gelatin slices are soft, then heat the water until the gelatin slices dissolve, and dry to room temperature.

Steps 5 to 8

5. Add the dissolved gelatin slices to the mango paste and stir evenly.

6. Animal soft cream is distributed to 6 with an electric egg beater (raise the egg head, the cream can flow down slowly)

7. Add the mango paste to the light cream served.

8. After stirring evenly, it is filled with mousse.

Steps 9 to 12

9. Put a piece of sponge cake at the bottom of the cake mold.

10. Pour in half a mousse filling and put on a piece of sponge cake.

11. Pour into the remaining mousse filling, flatten the top, put in the refrigerator and refrigerate for more than 4 hours.

12. Cut 0.5 gelatin slices into small pieces with scissors, soak them in clean water until they are soft, remove them, put them in 50 g of freshly squeezed orange juice, heat them until they dissolve, and dry them at room temperature.

Steps 13 to 16

13. "Take out a cake that has been refrigerated for more than four hours, pour orange juice on the surface of the mousse, put it in the refrigerator and refrigerate it for more than half an hour."

14. Fold a small rectangular paper tray with oil paper.

15. After the dark chocolate is heated to melt, the chocolate is placed in a small bowl with a small spoon, placed in the refrigerator and refrigerated for more than 30 minutes until the chocolate solidifies, and the chocolate is cooked with a small knife to smooth the edges.

16. After heating the white chocolate until it melts, use a small spoon to place the chocolate in a small thick preservation bag, cutting a very small mouth at the bottom corner of the preservation bag.

17. The white chocolate is squeezed out and written on the repaired black chocolate card.

18. It is easy to remove the mold by heating the cake mold with a hot towel for about 1 minute.

19. The surface is decorated with fruit, placed on a chocolate birthday card, and the mango mousse cake is finished.

20.

Handy cooking tips

　　1. If the cake slice is slightly thicker, more than 1.5 cm, the mousse filling will be left over.I cut it a little thicker this time, left some mousse, and made a small elliptical mousse cake (SN6605).This mold is not alive, it's very difficult to take off the mold, I just didn't take it off, I just dug it with a small spoon and ate it.2. After heating the gelatin in orange juice and dissolving it, it must be dried to room temperature and poured on the surface of the mousse, otherwise the surface mousse will melt.3. I didn't find any smell in the gelatin I used, so I didn't put any rum in the mousse.If you are worried about the smell of gelatin, you can add 1/2 teaspoon of rum or brandy to the mousse filling to remove the smell.