芒果百香果慕斯蛋糕 【Mango and Passion Fruit Mousse Cake】
厨苑食谱
厨苑食谱
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Ingredients

  • 1. 将吉利丁粉和鲜奶隔水煮至吉利丁粉融化
  • 2. 加入酸奶
  • 3. 将鲜奶油和糖粉
  • 15 分钟。
  • 5. 再将第二片蛋糕铺上, 然后再倒入一份慕斯液, 放入冰箱
  • 3 ) Gently fold in 1/3 of meringue into egg yolk batter, mix well by using a rubber spatula, then add the remaining meringue until blended.
  • 4 ) Pour batter into ungreased 7-in round cake pan and bake in preheated oven at 175C for 30 minutes, then turn to 165C and continue bake for 15 minutes until it cooked.
  • 5 ) Remove from oven, invert cake onto table, leave to cool. Slightly trim the edges of the cake (about 0.25cm), and then cut into three pieces.
  • 30 g mango puree
  • 1 +1/2 tbsp gelatine powder ADD 6+ 3/4 tbsp hot water

Instructions

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