無蛋素芒果慕斯蛋糕Eggless Veggie Manggo Mousse Cake

算是第一次成功做出美美的慕斯蛋糕,很喜歡這款蛋糕的芒果清香味.
這個蛋糕一切片,孩子們個個爭著吃...^^而且還說不要吃飯要吃這個就夠了,這是另一款讓我們家為之瘋狂的蛋糕...哈哈哈.....

 

做了原味和巧克力的蛋糕....^^

 

 

 

這個沒有蛋糕的,我更愛呢...^^

 

蛋糕體食譜(7寸模x2)

材料:
自發粉self-raising flour200g
soda粉 1/2荼匙
牛油 125g
淡奶/牛奶 150ml
煉奶 150ml

可可粉 兩大匙

做法:
1.烤爐先以175度加熱
2.將牛油.淡奶/牛奶及煉奶混成均勻.
3.自發粉及soda過篩慢慢加入牛油和奶中
4.拌好的面糊分成兩份,其中一份加入可可粉拌勻,分別放入兩個模.(因為素食蛋糕要切片很考

   功夫,所以分開烘可以逹到更好的效果.)

5.180度烤20分鐘即可.(温度和時間視乎各人的爐而定.)

 

慕斯的部份我參考了Helena's Kitchen

 

Mango Mousse :


17g Gelatine Powder
(我用同等量veg gelatine)

60g Hot Water



350g Whipping Cream
(我用植物性奶油,所以糖可以免)

3 Tbsp Icing Sugar



300g Mango Puree (if regrigerated, bring to room temperature)
芒果泥(可用果汁機打)

1Tbsp Rum

200g (我沒放)

220g Cubed Mango


芒果丁

Mango puree topping:


150g mango puree (bring to room temperature)


1 Tbsp gelatin
4-1/2 Tbsp boiling water



Method 


1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.


打到稍看到紋路就可以了...^^

 


2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.



3) Add the mango mixture to whipped cream. Mix well till incorporated.



4) Use a 17cm inch cake ring (or spring form pan), place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.



5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.



6) Meanwhile, dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Pour the topping onto the set mousse carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with sliced mango, blueberries and edible flowers.