2. First of all, the gelatin tablets are soaked in ice water for later use. Then make a biscuit bottom. Crush the biscuits, be sure to grind them into powder, otherwise they will not be mixed with butter, and the final product, the bottom of the biscuits, will be easily broken.
3. After the butter is heated and softened in water, pour it into the biscuit powder and mix well. After that, pour the 8-inch movable bottom die and compact it with a scraper. Be sure to compact it. Put it in the refrigerator for more than 20min.
4. At this time, the mango should be diced and then mashed with a cooking machine. I used an eggbeater to break it without a cooking machine, and the effect was good. Mango paste is used to cook mango sauce, and appropriate amount of white sugar can be added, depending on the taste of the guests. It is best to cook 200g mango sauce for an 8-inch cake. When cooking mango sauce, be sure to simmer, stir and boil. Put it aside.
5. Melt the cream cheese over water and heat it over low heat. You can stir the cream cheese with the help of electric egg beater until the cream cheese melts and is smooth, forming a cream cheese paste.
6. First pour one third of the jam into the cheese paste and mix well, then pour the remaining mango paste and mix well with electric egg beater. Put it aside.
7. Take out the soft gelatin tablets, pour out the cold water, and heat the gelatin tablets to melt. This will be done soon.
8. Add 100g yogurt to the cheese paste. If there is lemon juice, you can also add 20ml to increase the flavor. The addition of yogurt is just to increase the flavor. You can do it without it. Stir and mix well after adding. After that, add gelatin solution and stir evenly with a manual eggbeater.
9. At this time, you can send the whipped cream. Just send it until the big bubbles disappear, and there is no grain, and it is fluid. At this time, the whole process has been almost completed.
10, pour half of the whipped cream into the cream cheese paste, circle it first, then stir it, don't circle it all the time, the whipped cream will defoam. After all the ingredients are evenly mixed, pour in the remaining whipped cream, and then mix it repeatedly. Just refer to the method just now. Made a Mu Si paste.
1 1, you can take out the refrigerated biscuit bottom at this time. We pour the Mu Si paste into half. Then add mango granules. Don't leave the mango aside, because the mango will separate out water and the finished product will not look good. Finally, pour in all the Mu Si paste. Refrigerate in the refrigerator.
12, the cake can be taken out in the refrigerator for about 2 hours, and the mango sauce with gelatin liquid is poured on the surface to form a beautiful mango sauce layer. Very nice.
13. It can be taken out when the refrigeration time reaches more than 4 hours. Demoulding, I blow around with a hair dryer, and it's easy to demould. Take it out and decorate it yourself.