Cooking Steps

1. 

   Step1:4 gelatin slices are soaked in cold water.

2. 

   Step2:Beat the biscuits into powder. Try to break them up.

3. 

   Step3:Boil the water in the pot. Put the butter in a bowl. Take a water bath until the butter melts.

4. 

   Step4:Pour the butter into the biscuit powder.

5. 

   Step5:Mix the butter and the biscuit powder well.

6. 

   Step6:Cut a piece of circular baking paper of the same size as the bottom of the 6-inch mold and lay it on the bottom of the mold. Lay the well mixed biscuit bottom on the bottom of the mold and compact it as much as possible.

7. 

   Step7:Take care of three shapes of mango. Spare. Irregular shape is used to make mud. Large particles and regular shape are used to make sandwiches. Slices with good color and shape are used to make cake surface decoration.

8. 

   Step8:Add 60g white granulated sugar to 350g fruit and 15ml lemon juice. Stir.

9. 

   Step9:Mash to a fine puree.

10. 

    Step10:Take out 50g of puree. Use it as a flow center.

11. 

    Step11:Pour cold water out of the soft film. Boil the water in the pot. Put the gelatin film into a bowl and take a bath until it melts.

12. 

    Step12:Whisk 200 ml whipped cream to a thick consistency. It's better to have patterns on it and it's not easy to flow.

13. 

    Step13:Pour the melted gelatin water into the jam. Stir well.

14. 

    Step14:Pour the whipped cream into the jam solution. Stir in large circles to avoid defoaming.

15. 

    Step15:Stir until the mousse is fine and fluffy.

16. 

    Step16:Pour a thin layer of mousse on the bottom of the mold.

17. 

    Step17:Take the large mango granules and put them into the mousse solution. Note 1. There is a gap between the mango granules, and the bottom of the mango granules touches the bottom of the biscuit. Cover it with a layer.

18. 

    Step18:When the first layer is full, pour the mousse liquid. Spread the second layer of mango seeds. Do not spread in the middle. Pour in 50g mango puree.

19. 

    Step19:Slowly pour the remaining mousse liquid from the edge of the mold to the inside (avoid from the inside to the outside, so as not to damage the flow center). Gently shake the mold to make the surface of mousse liquid uniform and flat. Refrigerate for more than 4 hours.

20. 

    Step20:Take out from the refrigerator. Put the cake mold on a water bottle. Heat the mold wall evenly with a hot towel for 4 or 5 seconds. The mold wall will be demoulded naturally.

21. 

    Step21:Decorate the surface with sliced mango and silver beads.