ingredients (6 inch round pan, with removable bottom)
cookie layer
100g crushed oreo cookie crumbs (net weight after excluding filling)
45g melted butter
chocolate mousse
40g bittersweet chocolate
60ml whipping cream
30g horlicks (or milk powder)
4.5g gelatine sheet
* add 10-20g icing sugar for a sweeter cake
100ml whipping cream
mango mousse
150g mango puree *see directions on preparing mango puree
80g diced mango
4.5g gelatine sheet
100ml whipping cream
mango lava
60g mango puree
饼干层
奥利奥饼干碎 100克(去了内陷的净重)
溶化黄油 45克
巧克力慕斯
苦甜巧克力 40克
淡奶油 60毫升
好力克 30克(奶粉 OK)
吉利丁片 4.5克
*喜爱甜蛋糕,可加 10-20克糖粉
淡奶油 100毫升
芒果慕斯
芒果泥 150克*制做方式见以下做法
芒果果肉 80克,切丁
吉利丁片 4.5克
淡奶油 100毫升
芒果流心
芒果泥 60克
Directions/做法
line bottom of pan with parchment paper
烤盘底部铺上烘焙纸
line sides with cake plastic wrap (optional)
烤盘边缘铺上慕斯蛋糕围边(可免)
pour melted butter onto cookie crumbs
将溶化黄油倒入饼干碎
mix well
拌匀
spoon cookie crumb into cake pan, and press down evenly and firmly. chill
饼干碎勺入烤盘,铺平、压实。冷藏备用
chop chocolate into small bits
巧克力切碎
soften gelatine in cold water till soften c. 5 mins
吉利丁片以冰水浸泡至软,约 5分钟
mix chocolate pieces, softened gelatine, horlicks and 60ml whipping cream together, and stir to dissolve over a pot of simmering water (temperature should not be more than 50 degrees C)
巧克力碎、软化吉利丁片、好力克和 60毫升淡奶油混合于容器中,隔热水加热搅拌(水温不可高于 50摄氏度)
stir till totally dissolved
搅拌至食材完全混合溶化为止
beat 100ml whipping cream till thick and oozy
100毫升淡奶油打发至浓稠、流动状态
fold into chocolate mixture
翻拌入巧克力糊
pour chocolate mousse onto cookie base and level the top. chill once again
巧克力慕斯倒入饼干层,表面铺平。再次冷藏
prepare mango mousse layer
soften gelatine in cold water till soften c. 5 mins
准备芒果慕斯层
吉利丁片以冰水浸泡至软,约 5分钟
blend and puree 210g mango flesh with 10ml lemon juice and 10g caster sugar (please increase according to the sweetness of your mango)
this forms the mango puree. divide into 150g and 60g portion
制做芒果泥~ 将210克芒果果肉、10毫升柠檬汁和 10克绵白糖(请视芒果甜度适当做调整)用搅拌器搅拌均匀
分割成 150克和 60克等份
place softened gelatine sheet into a bowl, and dissolve over a pot of simmering water
软化吉利丁片放入容器中,隔热水溶化
stir till totally dissolved
搅拌至完全溶化
pour into 150g mango puree
倒入 150克芒果泥
whisk quickly to mix well
快速搅拌均匀
beat 100ml whipping cream till it is thick and oozy
100毫升淡奶油打发至浓稠、流动状态
fold into mango puree
翻拌入芒果泥
pour a very thin layer on top of chocolate mousse
巧克力慕斯层倒上薄薄一层芒果慕斯
line the circumference with 80g diced mango
将 80克芒果肉码在烤盘边缘
pour 60g mango puree (lava) carefully onto the centre
中心轻轻注入60克芒果流心
scoop in the remaining mango mousse very carefully from the side of the pan, taking care not to disturb the lava
小心盖上剩余的芒果慕斯。倒入时,从烤盘边缘加入以避免破坏流心
level top of mousse and chill till firm before slicing
表面铺平、再此冷藏至凝固
you can choose to decorate the cake with fruits, or top with mirror glaze. to make glaze, just stir and dissolve 110g water, 20g sugar, 4.5g gelatine powder and a drop of yellow food colouring over low heat. cool slightly, then pour on top of cake. chill till set
蛋糕可用水果或以镜面胶点缀。制做镜面胶:用小火将 110克水、20克糖、4.5克吉利丁粉和一小滴黄色食用色素加热搅拌直至完全溶化。略凉后,倒到蛋糕顶部、冷藏至凝固即可
I am submitting this post to Little Thumbs Up~ November 2015 : Mango organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jozelyn Ng (Spice Up My Kitchen)
Wow this is simply irresistible and a lot of work! Thanks for sharing
做得太美了,黄澄澄的看着就好诱人!
漂亮的蛋糕啊, 但愿那芒果能流呀流的。。流入我的口里! 嘻嘻。。。
Awesome! Too pretty to be eaten 🙂
Hi Vic, Vic dear,
Wow! This is super awesome!
I am loving your lava mango mousse cake
and drooling over it! 😀
Your nail look great *wink *wink
mui
Wow Victoria!!! This is the professional level kind of cake and you made it so well. Wish that I have at least half of your baking kang hu :p
Zoe
May I know if 4.5g of gelatine sheet = to 4.5g of powdered gelatine?
Thank you in advance. A fan from Melbourne, Australia 🙂
Hi Ann-Gee, no, they are not equivalent. this is one of the frequent questions i get and substitution needs a bit of maths. i recommend you read up this article from David Lebovtiz which i found very helpful. http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/. Specifically, he mentioned this para, and \”Substituting sheet gelatin for powdered gelatin is perhaps the most controversial ratio known to the baking world. I’ve seen everything from 1 envelope equals 3, up to 5 sheets. Three-and-a-half sheets seems to work best for me. I use sheets that are 3-inches by 5-inches\” . Fyi, i use japanese gelatine sheets, 1.5g/sheet, so i had to use 3 sheets. each sheet measure 2.75 x 4.25 inches (slightly smaller than that of used by David). hence, you will need slightly lesser than 1 envelope of powder. hope this helps