新手做的芒果慕斯蛋糕，连烤箱都不要进，味道不要太好！第二次就成功啦！9寸的。
共赏～
做法如下，在网站上COPY来的。但是GENOISE这层我没有按照这个做，我就是用的120G消化饼干，然后和40G黄油。因为按照网站上的做又麻烦又不好吃。最上面一层我也有改良，因为按照他的做法，太希了，都流下来了，所以第一次失败了。大家可以看下面做法。
INGREDIENTS
Genoise——最底层
消化饼干（120G）
无盐黄油（40G）
MANGO MOUSSE ——中间那层最重要的一层：
1 tablespoon + 1 teaspoon (20 ml) gelatin
3 tablespoons (45 ml) cold water
2 cups (500 ml) mango purée, at room temperature (about 4 mangoes)
3 egg whites
1/4 cup (60 ml) sugar
1 cup (250 ml) 35% cream, whipped
Mirror Glaze——最上面那层
1 envelope gelatin
2 tablespoons (30 ml) cold water
3/4 cup (180 ml) mango nectar, warm
3/4 cup (50 ml) orange juice, warm
三层的做法：
Genoise
把消化饼干打碎，把融化的黄油与其混合一起，放在最底层铺平，然后冷藏1小时。
Mango Mousse
In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt the gelatin for a few seconds in the microwave oven and whisk in the mango purée. Refrigerate for 15 minutes.
In a bowl, beat the egg whites until frothy. Add the sugar and continue beating until stiff peaks form.
Gently fold the whipped cream into the mango purée. Fold in the egg whites.
Pour the mousse over the cake and refrigerate for at least 4 hours.
Do not unmould.
Mirror Glaze
In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt for a few seconds in the microwave oven. Add the gelatin into the juices. Stir to blend. Let cool. Pour the juice over the surface of the cake and refrigerate for 2 hours.
Run a knife around cake before removing the hinge.
