最近一直都很努力的在织网，希望能找到如何把别家的blog联接到我家。也许功力还不够深厚，有待再在努力。
自从学会做蛋糕，就已经很少在外头买生日蛋糕了。。。 这也是很头痛的事，因为要做一个适合大家口味的蛋糕，我就要下点功夫，这走走那看看，再想想寿星会比较喜欢怎样的口味。
王天不负有心人，我终于在Li Shuan 的家看到这美味，可口又简易的芒果慕斯蛋糕。
虽说看材料还蛮简单的， 但动起手来还真手忙较乱的“=”
食谱来自
LiShuan家
巧克力蛋糕：
我用巧克力戚风蛋糕
把蛋糕分成两片
Mango Mousse芒果慕斯 :
17g Gelatine Powder
吉利丁粉
60g Hot Water
热水
350g Whipping Cream
植物性鲜奶油
3 Tbsp Icing Sugar 糖粉
300g Mango Puree 芒果泥 (if regrigerated, bring to room temperature)
1Tbsp Rum 兰姆酒
200g to 220g Cubed Mango
芒果丁
Mango puree topping 上层芒果泥:
150g mango puree 芒果泥 (bring to room temperature)
1 Tbsp gelatin 吉利丁粉
4-1/2 Tbsp boiling water
开水
Method
1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
在一个大碗把鲜奶油加糖粉打成慕斯，再放入冷藏。
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.
用一个小碗放入吉利丁粉再加入热水让它溶解，再把芒果泥与兰姆酒加入。
3) Add the mango mixture to whipped cream. Mix well till incorporated.
把步凑2加入已打发的鲜奶油
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.
把一片蛋糕放入模内，再把一半的慕斯铺好，旁边放点芒果丁再铺上慕斯。让它冷藏10分钟。
5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.
再铺上一层蛋糕，及把剩余的慕斯倒入。 再冷藏45分钟。
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.
把上层的吉利丁粉加热水让它溶解，加入芒果泥，再小心的把它倒在蛋糕上。让它冷藏3小时。
Recipe adapted from :All That Matters
