How to make Thousand Layer Cheese Mango Cake

Whenever mangoes are on the market in batches, choosing to make cakes with mangoes is something that many baking enthusiasts must do. Cakes made with mangoes have a fresh and delicious taste, and contain a strong mango aroma. The Thousand Layer Cheese Mango Cake made with cheese and mango is simply a perfect combination, and it is not complicated to make. Now let’s talk about how to make mango cake at home.

Material:

Low-gluten flour, mango, eggs, milk, butter, yogurt, cheese, cream

practice:

1. After sifting the low-gluten flour, put it into a bowl together with sugar. After mixing evenly, dig a small hole in the middle of the flour pile, beat the egg into it, and then pour in about 1/4 of the milk, stirring carefully and gently with an egg whisk while pouring, and keep stirring until there are no flour particles in the batter.

2. Melt the butter in hot water, then add it to the batter and stir well. Add remaining milk while whisking until fully incorporated. Let the evenly mixed batter sit for an hour before use to reduce the gluten produced during the mixing process. The batter is very thin.

3. You don’t have to worry about whether such liquid can be spread into pancakes. Only this level of batter can achieve the smooth pancake texture we want. Heat a non-stick milk pan on low heat, add a thin layer of butter into the pan and spread evenly. Pour a spoonful of batter into the pan and gently shake it to spread the batter evenly on the bottom of the pan to form a round crepe. When you see bubbles appearing between the crust and the pan, use a small flat spatula to gently lift the crust. Carefully turn the pancake over and fry for 10 seconds until the surface is solidified. Then you can pour the pancake into a pot.

4. Starting from the second crepe, there is already butter in the batter, so there is no need to add oil to the pan. Roll out nine crepes in this way and set them aside to cool for later use.

5.Cut the mango into small pieces and set aside. Heat the cream cheese over a simmering water bath, stir until soft and smooth, then add sugar and continue stirring until the sugar is dissolved and smooth. Add yogurt and mix well. Whip the cream until it is 60% thick and add it into the evenly mixed cheese and yogurt paste. Stir well again.

6. Add appropriate amount of water to the gelatin powder and dissolve it. Add the melted gelatin powder into step 4 to make yogurt cheese mousse paste.

7. Take a crepe and put it into a seven-inch cake pan (or a mousse pan is better, if you don’t have one at home), and put a spoonful of yogurt cheese mousse paste on the surface. Add appropriate amount of mango pieces, smooth it slightly with a spoon, then place another crepe on top, repeat 5 times, and finally place another crepe on top, and it's done.

8. Put the prepared Thousand Layer Cheese Mango Cake in the refrigerator for three hours. When you take it out, blow it along the four walls with a hair dryer. Then you can hold the bottom of the cake mold with your hands to push out a beautiful cake.

9. Because there is no small milk pan that is exactly seven inches, the crepe is a little smaller. Squeeze some lace on the top and bottom for decoration, then put some mango cubes in the middle and it's done.