I saw the cake made by the master on the Internet and named it Mango Mousse, but I think it is also possible to use the cream cheese. It can also be called frozen cheese cake. I have freely played it under the experience of the predecessors, and the effect is very beautiful. Just the husband's birthday, the cake is done.
The biscuits are placed in a fresh-keeping bag, crushed with a rolling pin, the butter is melted by water, mixed with the biscuits, placed in a 6-inch live cake mold, compacted, and refrigerated in the refrigerator. Gelatine 2.5 pieces + 1 piece of soaked in cold water to soften.
Cut 200g of mango into a blender and beat it into a mud.
50 g of white sugar was added to 250 g of cream cheese, and it was dissolved in water and ignited.
Pour the mango puree into the melted cheese, mix well, add 2.5 pieces of gelatinized tablets that have been softened, mix well on low heat, and let cool off from the fire.
200g of whipped cream is sent to 70%.
Pour the whipped cream into the mixed cheese paste in step 4 and mix well to form a cake paste. Pour into a 6-inch cake mold that has been placed in the bottom of the biscuit and freeze in the refrigerator for 30 minutes or refrigerate for 4 hours.
Add 100g of pure water to 20g of white sugar, melt it by water, then add 1 piece of soft gelatin, and add 1/2 tablespoon of green plum wine (according to your own taste, no or no). Let cool and spare, that is, the jelly layer.
The mango meat is cut into thin strips and rolled into a flower pattern.
Place the mango flower on the cake body that has been made in step 6, and top the jelly juice in step 7. Refrigerate in the refrigerator for 4-6 hours. Refrigerated overnight.
The hair dryer blows the periphery of the cake mold and can be easily demolded, such as a beautiful cake ok.