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[Mango Jelly Cake]
1 Cake Sheet, 1 Pack Jelicious Mango Jelly
Mousse: 180g Cream Cheese, 130g Sugar, 30g Yogurt, 120g Mango Puree, 120g Heavy Cream, 2 Sheet Gelatin
Jelly: 4 Mango Jellies, 300ml Water
1. Whip 180g cream cheese in a bowl until it turns soft. Add 130g sugar and whip it again.
Add 30g yogurt and 120g mango puree.
Add 120g heavy cream and mix it well.
Take some of the mixture out, put in a different bowl and mix it with 2 sheets of gelatin.
2. Pour the mixture on top of a cake sheet. Let it cool in a refrigerator for 30 minutes.
REFRIGERATE 30 min
Add 4 mango jellies and 300ml of water in a microwavable container and microwave it for 1 minute.
MICROWAVE 1 min
Add some jellies on top of the chilled mousse layer and cover the cake by pouring a melted jelly.
3. Let cool for an hour.
REFRIGERATE 1 hour
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