6-inch Sponge Cake
1 piece
2. Whip using a food processor, then strain through a sieve.
3. Add the strained mango puree to 30g of granulated sugar. 4. Heat over a water bath until the sugar dissolves, then remove from heat. 5. Allow to cool slightly, then add to the yogurt. 6. Stir until well combined. 7. Place gelatin powder in a small bowl, add cold water, and let it soak for 5 minutes. 8. Heat over a water bath until fully dissolved, then remove and set aside to cool. 9. After cooling slightly, pour into the mango-yogurt mixture and mix evenly. 10. Add 10g of fine granulated sugar to heavy cream, then whip over an ice water bath. 11. Whip until soft peaks form with visible lines, then pour the mango mixture from step 9 into the whipped cream.12. Mix evenly to prepare the mousse liquid. 13. Cut the pre-baked 6-inch sponge cake into 3 slices, and trim 2 slices to slightly smaller circles. 14. Place the trimmed cake slices into a 6-inch springform pan and pour in half of the mousse liquid. 15. Then place the second cake slice on top and pour in all of the remaining mousse liquid. 16. Refrigerate the cake. 17. Use a piping nozzle to cut round watermelon slices. 18. After refrigerating for one hour, arrange the watermelon rounds on top. 19. Add QQ candy to cold water. 20. Heat in the microwave for 30 seconds, then remove and let cool.
21. Cool to about 30°C, then pour over the cake. Return to the refrigerator and chill for an additional 2 hours to finish. 22. When removing, wrap a hot towel around the mold to facilitate easy release. 23. When removing, wrap a hot towel around the mold to facilitate easy release.
