Mango Olymus Cake

1.60g of milk and 40g of white sugar.

2. Crush 90g of Oreo with a spoon.

Melt 3.40g of butter in water.

4. Pour the melted butter into the crushed Oreo.

5. Mix well with a silicone spatula.

6. Pour into a 6-inch mold.

7. Use a flat bottomed rolling pin to flatten and compact. Refrigerate for 30 minutes.

8. 4 Gilding tablets (1 tablet 5g, total 20g, 15g for mousse cake, 5g for mirror)

Put 9.300g of mangoes into the blender.

10. Stir with fruit and vegetable keys to create a smooth and delicate mango puree. (270g for cake body, 30g for mirror surface)

11.200g light cream.

12. Beat to 60% of the hair, flowing but the texture will not immediately disappear when dripping.

13. Pour white sugar into milk and melt it over water.

14. Add 15g of soft foam (i.e. 3 pieces) of gelatin.

15. Stir with a spoon until melted. Note that it should not be boiled. Stir until the gelatin melts, otherwise the gelatin will lose its solidification effect.

16. Pour 270g of mango puree into milk and gelatin solution, stir well.

17. Then pour it into the whipped light cream.

18. Mix evenly with a scraper.

At this point, Oreo refrigerated for 30 minutes.

20. Pour mango light cream into the mold. Freeze in the refrigerator for 30 minutes.

21. Just separated 30g of mango puree.

Mix 22.50g of warm water with 5g of softened gelatin and stir until melted. Pour into the prepared mango puree.

23. Stir well.

24. For a smoother and more delicate mirror finish, the melted mango gelatin solution is sieved twice.

25. Pour over the solidified mousse cake and refrigerate for 4 hours or overnight in the refrigerator

26. Take out the solidified mousse cake from the refrigerator, place it on a small cup, and use a hair dryer to blow hot air around the mold. Be careful not to blow for a long time, as the cake inside will melt. Just blow a few times to release the mold.