Crust
Oreo Crumbs: 80g Butter: 36g Chocolate Paste Whipping Cream: 60gMilk Powder: 30g
Dark Chocolate: 40g Powdered Sugar: 20g Whipping Cream: 100g Gelatin Sheet: 1 sheet (5g)Mango Puree
Mango Paste 120g Whipping Cream 120g Powdered Sugar 10g Gelatin Sheet 1 sheet (5g)Mango puree: 10g
Warm water: 80g Gelatin sheet: 1 sheet (5g) Powdered sugar: 10g Oreo crumbs can be ground finer using a blender.Add melted butter and mix until well combined.
Line a 6-inch chiffon cake mold with parchment paper. Use a rolling pin to firmly press down the biscuit base. Press it flat and even, then cover with plastic wrap and place directly into the freezer. Soften the gelatin sheets in ice water in advance. Use 72% dark chocolate. Melt the chocolate and whipping cream over a double boiler. Cream can also be added at this stage. Simultaneously, gelatin and milk powder can be melted together over the double boiler. The final product should have a smooth, lump-free texture.Add powdered sugar to 100g of whipping cream.
Whip until soft peaks form. Combine with melted chocolate. Mix until smooth and free of lumps. Pour the mixture into the prepared mold. Remove any large air bubbles with a bamboo skewer and gently tap the mold to settle the mixture. Cover with plastic wrap and freeze for about 20 minutes, or refrigerate for 2 hours if not in a hurry. Puree fresh mango flesh. Soften gelatin in liquid form beforehand, then melt it over a double boiler. Thoroughly mix the melted gelatin into the mango puree. Whip another portion of whipping cream until soft peaks form. Fold the whipped cream into the mango mixture until fully combined.⚠️ Take out the previously prepared chocolate mixture. Gently touch it to check if it has set properly. If not, continue to freeze or refrigerate it. To achieve clean layers, this step must be strictly followed. Pour in a portion of the mango mixture.
Add a few mango cubes in the center. Pour in the remaining mango mixture. Again, be sure to tap the mold to release air bubbles and ensure the mixture fits snugly against the sides of the mold. Smooth the surface as much as possible, then return it to the refrigerator or freezer to set. Mix the mango puree with lukewarm water until uniform. Add the pre-soaked gelatin sheets and mix thoroughly. Finally, strain the mixture twice through the finest mesh sieve. ⚠️ Take out the cake mixture. As before, check by touch if the mango layer has set completely. If not, continue refrigerating or freezing until fully set. Slowly pour the glaze over the top, then freeze the cake or refrigerate it overnight. Gently warm the sides of the mold with a hairdryer. Place a cup underneath and gently push down⬇️ to release the cake from the mold. Apply simple decorations. Insert a cake topper and candles.The cross-section shows no mixed layers, and the taste is not overly sweet or greasy, with a pleasant flavor.
