프랑스에서 디저트 팔다 왔습니다. 케이크 장인의 망고 무스케이크 Awesome cake quality! making mango mousse cake - Korean dessert

Introduction

In this tutorial, we will guide you through the process of making a delicious mango mousse cake, inspired by a video from Yummy Yammy. This dessert not only showcases exceptional cake-making skills but also brings a taste of Korean street food to your kitchen. Whether you're an experienced baker or a beginner, this step-by-step guide will help you create an impressive dessert that is perfect for any occasion.

Step 1: Gather Ingredients

To make the mango mousse cake, you will need the following ingredients:

• For the mousse:

  • 2 ripe mangoes
  • 200 ml heavy cream
  • 100 g sugar
  • 3 gelatine sheets
  • 1 teaspoon vanilla extract
  • A pinch of salt

• For the cake base:

  • 200 g digestive biscuits
  • 100 g unsalted butter

Make sure to have all your ingredients ready before you start, as this will streamline the process.

Step 2: Prepare the Cake Base

1. Crush the Biscuits:

   • Place the digestive biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin.

2. Melt the Butter:

   • In a microwave or on the stove, melt the unsalted butter until fully liquefied.

3. Combine Ingredients:

   • Mix the crushed biscuits with the melted butter until well combined.

4. Form the Base:

   • Press the biscuit mixture into the bottom of a springform cake pan evenly. Use the back of a spoon to ensure it is compact.

5. Chill the Base:

   • Place the pan in the refrigerator to set while you prepare the mousse.

Step 3: Make the Mango Mousse

1. Prepare the Gelatine:

   • Soak the gelatine sheets in cold water for about 5 minutes until softened.

2. Blend the Mangoes:

   • Peel and chop the mangoes, then blend them until smooth.

3. Heat the Mixture:

   • In a small saucepan, gently heat a portion of the blended mango (about 100 ml) and add the softened gelatine. Stir until the gelatine is completely dissolved.

4. Whip the Cream:

   • In a mixing bowl, whip the heavy cream with sugar, vanilla extract, and salt until soft peaks form.

5. Combine Mousse:

   • Fold the dissolved mango mixture into the whipped cream gently until fully incorporated.

6. Add Remaining Mango:

   • Fold in the remaining mango puree, ensuring a smooth and creamy texture.

Step 4: Assemble the Cake

1. Layer the Mousse:

   • Pour the mango mousse over the chilled biscuit base in the springform pan.

2. Smooth the Top:

   • Use a spatula to smooth the top of the mousse.

3. Chill the Cake:

   • Return the cake to the refrigerator and let it set for at least 4 hours, or overnight for best results.

Step 5: Serve the Cake

1. Remove from Pan:

   • Once set, carefully remove the sides of the springform pan.

2. Garnish (Optional):

   • Top with fresh mango slices or mint leaves for decoration.

3. Slice and Enjoy:

   • Cut the cake into slices and serve chilled. Enjoy this delightful mango mousse cake with family and friends!

Conclusion

Making a mango mousse cake is an enjoyable and rewarding experience that can impress your guests. By following these steps, you can replicate a delicious dessert inspired by Korean street food. Remember to be patient during the chilling process for the best texture. Happy baking, and enjoy your homemade mango mousse cake!