#mango cake

Bento & Mango Cake At Anime Con

Ingredient lists

Biscuit

2 eggs

25g floue

25g corn starch

50g sugar

Mango mousse:

6 egg yolks

500g mango puree

150g sugar

100ml milk

150ml heavy cream

6 gelatin sheets (12g gelatin powder)

Passion fruit jelly

250g passion fruit juice

100g sugar

6 gelatin sheets

Instructions

Biscuit

Beat the egg whites until it becomes foamy. Add 1/6 of the sugar, then beat until they become firm. Add 1/6 of the sugar again, and beat for a minute. Add 1/6 again and beat another minute.

Beat the egg yolks with the rest of the sugar until they become fluffy and whiten in color.

Combine all ingredients together.

With a piping bag, make a disc of the size of your baking circle.

Bake at 170°C for 15min

Mango mousse

USE ONLY HALF THE QUANTITY OF THE INGREDIENTS LISTED FOR THIS ONE.

Beat the yolks and the white together until it becomes fluffy and whitens in color.

Put the milk to a boil then pour on the yolk and mix well.

Put the gelatin sheets in cold watee to rehydrate them (not necessary for powder)

Put on the stove, and swhisk until it reaches 83°C.

Take off the stove, add the gelatin and mix well. Add the mango puree and mix well, and continue whisking for 5min.

Wait until it cools down to room temperature.

Once cooled down, beat the heavy cream until it becomes whipped cream. Combine the whipped cream and the mango custard together.

In a baking circle, add the biscuit disk on the bottom, then pour the mango mousse on top.

Put in the fridge until it hardens

Passion fruit jelly

FOR THIS ONE USE ONLY HALF OF THE QUANTITY OF THE INGREDIENTS LISTED.

Put the passion fruit juice and sugar in a pan together and turn up the stove.

Add the rehydrated gelatin and turn off the heat. Stir well.

Put in a food wrapping covered baking circle that is smaller than the one used for the cake.

Put in the fridge until it hardens

Final steps

Once both the mousse and gelatin are hardened, put the passion fruit jelly on top of the mousse.

Make the mango mousse recipe again and pour in the baking circle and store in the fridge until it hardens.

Make the passion fruit jelly again, and wait until it is room temperature to slightly warm but before it solidifies, and pour on top of the rest of the cake in the baking circle.

Mango bravo cake