Cooking Steps

1. 

   Step1:Make an eight inch sponge cake in advance. Cut out two 15mm thick cakes. Cut a circle of 1cm on the edge. spare.

2. 

   Step2:Peel the mango meat and cut into small pieces. Stir in a blender to make it muddy. Add sugar. Heat and stir in warm water until sugar melts.

3. 

   Step3:Soak the gelatinous powder in 3 tablespoons of cold water for 10 minutes, then heat it in hot water and stir until it is free of particle.

4. 

   Step4:Pour the fish glue into the mango paste. Cool it in cold water and stir until it reaches 20 degrees. Form a thick paste.

5. 

   Step5:The electric beater will beat the cream to six parts. Lift the beater. The cream will drip down slowly.

6. 

   Step6:Pour brandy or rum and mango jam into the whipped cream.

7. 

   Step7:Quickly mix with a squeegee. Mousse filling is done.

8. 

   Step8:Put a piece of sponge cake in the bottom of the eight inch mold. Pour in half the mousse filling.

9. 

   Step9:Put in another slice of cake. Top with the rest of mousse.

10. 

    Step10:Flatten. Refrigerate for four hours.

11. 

    Step11:The fish glue powder is mixed with orange juice and turned into liquid state after being separated by warm water. Let it cool to 20 degrees. Neither too hot nor too cold. No orange juice. I used orange jam with water instead.

12. 

    Step12:Pour the fish glue water of about 20 degrees on the surface of mousse and refrigerate it for another hour.

13. 

    Step13:Blow one circle along the edge of the mold with an electric blower, and the mold can be demoulded.

14. 

    Step14:It's decorated with candy rings. It's not necessary.