原料
蛋黃霜材料Cake Ingredient: ， A）: ， 蛋黃 egg yolks: 4， 橄欖油 Olive oil: 40g， 細砂糖 caster sugar: 20g， 鮮牛奶 Fresh milk: 50g， B）: ， 高筋麵粉 Top flour: 75g， 玉米粉 Corn flour: 10g， 鹽 Pinch of salt: 少許， 蛋白霜：-Egg White fractions: ， 蛋白 Egg white: 4， 細砂糖 caster sugar: 50g， 塔塔粉 Cream of tartar: 1/4 tsp， 芒果乳酪慕斯餡材料 Mango mousse filling: ， 奶油奶酪 cream cheese: 150g， 芒果 （果泥分兩份，250g作 個乳酪慕斯餡材料, 150g留作鏡面）: 450g， Mango (250g as a filling , 150g reserved for Mango puree topping): ， 牛奶 Fresh Milk: 30g， 細砂糖 caster sugar: 15g， 吉利丁 （冰水泡軟 10分鐘） Gelatine ( sock with ice water for 10 minutes till soft): 1.5片/ slice， 朗姆酒 （可選） Rum ( optional ): 1 – 2 tsp， 芒果慕斯餡材料： Mango mousse filling: ， 奶油 butter: 120g， 淡糖粉 Light icing sugar: 15g， 芒果肉塊 （可選） Mango cut into cube (optional): ， 芒果汁鏡面 Mango puree topping:: ， 芒果(請看慕斯餡材料） Mango (Please Mango mousse filling: ， 吉利丁 gelatine: 3/4片 ¾ piece， 朗姆酒（可選） Rum (optional): 1 tsp
步驟
1蛋糕做法： 1）混合蛋黃，糖和油，直到蓬鬆，添加鮮牛奶中和使用中速攪拌至完全結合為止然後加B材料攪拌均勻，擱旁待用。把蛋白和塔塔粉和糖用攪拌機打至濕性發泡。 Cake method 1. Beat egg yolks with sugar and oil until the colour lightens and turns slightly pale, add the fresh milk and use medium speed to mix until well combined., Sift the flours and fold into the egg yolk mixture slowly. Mix well put aside. Whisk the egg whites and cream of tartar until foamy. Gradually add in sugar and continue to to whisk until fluffy and soft peaks form.。
22）1/3分次而且輕輕把蛋白和蛋黃霜混合均勻，倒入一個6寸圓 / 方形模內。 2. Fold 1/3 of the egg white batter into the egg yolk batter. Gently fold in the rest of the egg whites without deflating the batter pour into a 6 inch round / square baking tin，give it a couple firm taps on the table to release large air bubbles。
33）放入預熱烤箱，以150-160度，烤約45-50分鐘。** 烤箱熱度只供於參考**） 3. Put into the preheated oven to 150-160 degrees and bake it for 45 to 50 mins or until a skewer comes out clean.
44）烘烤後，立刻取出倒扣，待完全涼後才脫模切成兩片 4) Once baked, remove cake from the pan and leave to cool on wire rack. Trim and slice cake to 2 even layers thick each.
5慕斯餡做法 1、芒果去皮取肉，大部份放入攪拌機內打成果泥，留出部份的果肉（*），切肉塊 。 Mango mousse filling method 1. Peeled and take the mango meat and blend it become puree, keep some to cut into mango cube *
62、奶油奶酪加入10g牛奶，細砂糖，打至順滑 2 , Add cream cheese, 10g of milk and granulated sugar to blend until smooth
73、加入芒果泥，充份攪拌均勻，再加入少許芒果肉塊，拌勻成為芒果芝士糊備用。 3, Add 250g mango puree and mix evenly, then add mango pieces, put aside as mango mixture.
84、泡好的吉利丁撈出擠干水分，放入剩下的20克牛奶里，隔水加熱至吉利丁融化。放涼後倒入朗姆酒。 4 , In a small bowl, dissolve gelatine sheets in cold water. When the gelatine is fully dissolved, add the remaining 20 g of milk, use double boil method to make gelatine is totally melt and leave it cool. Add rum to the mixture. Mix well.
95、將步驟4倒入步驟3的芒果芝士糊里，攪拌均勻。這時會比較稀，放入冰箱冷藏至濃稠。 5, The ingredient (Step 4) pour in mango mixture (step 3), stir well. At this point it would be more dilute, refrigerate to chill.
106、淡奶油加糖粉，用電動打蛋器低速攪打，打發至6成發即可 6 In a mixing bowl, whip whipping cream with icing sugar to mousse state.
117、打發好的淡奶油加入步驟6的芒果芝士糊里，攪拌均勻。 7. Add the mango mixture (step 6) to whipped cream. Mix well till incorporated.
128、放入一片烤好的蛋糕片做慕斯的底, 將拌好的芒果芝士慕斯餡，倒入底部有蛋糕片的模具內，再放入一片蛋糕片，然後倒入剩下的芒果芝士慕斯餡，輕晃使芝士糊平坦，放入冰箱冷藏4小時或隔夜 。 8 , Put first layer of cake into removable base or spring form tin and pour the mango mousse on first layer of cake. Lay another cake layer and pour the remaining mousse. Let the cake chill for at least 4 hours to set.
13D）芒果汁鏡面做法： 1、吉利丁3/4片加少量冰水泡軟後放進150g芒果泥，隔水溶化成液態。加入朗姆酒（可選）在芒果泥里，拌勻。 Mango puree topping Method: 1) In a small bowl, dissolve ¾ piece of gelatine in ice water. When the gelatine is fully dissolved, add to 150g of mango puree. Add 1 tsp of rum (optional) to the mixture. Mix well.
142、將步驟1倒入模具內，再次放入冰箱，冷藏約1小時。 使用一把小刀延著冷藏好的慕斯邊緣劃一圈即可脫模，將整個蛋糕連底一起小心移出 2) Pour mango puree （step 1）topping on top of the set mousse carefully. Let the cake chill for at least 1 hour to set before removing the cake ring. Done!
