Tuesday, June 30, 2009

Mango Mousse Cake (Re-Post with Recipe)


















Definitely a cake for mango lovers. I made this for my dad's doctor, who is allergic to chocolate. Strange as it seems, but this was the cake that movitated me to make macarons. Mainly because I know I cannot use chocolate transfers to conceal the flaws. I used a cake ring this time round and had a hard time removing it. I was too afraid to damage the 4 corners. The cake could have ended up an Octogon if things didn't work out. Fortunately, it did.


















The thing about making a mousse cake is patience. You have wait for the mousse to set before laying the next cake layer. Then after that you have to chill the cake for at least 3 hours before you can safely remove the ring. I used Florence's recipe for the mango mousse but my own sponge cake recipe for the cake base.

Glad the cake turned out well and professional-like. If not I would be too shy to give it away. It is comforting to know that doc and his staff enjoyed the cake while I, as always, enjoyed the process, no matter how frustrating it might be. I know, I'm weird and have a penchant to make my life more complicated than it already is.

Mango Mousse Cake

Sponge Cake Base :
(A)
2 Egg Whites
40g Fine Sugar
1/4 Tsp cream of tartar

(B)
2 Egg Yolks
30g Fine Sugar
1/2 Tsp Vanilla Essence
50g Milk
24g Corn Oil

68g cake flour
1/4 Tsp bicarbonate of soda

*Sift together

Method
1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till peak.

2) In another bowl, whisk egg yolks, sugar till pale and fluffy.

3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in sifted flour mixture.

4) Fold in egg yolk mixture into egg white mixture.

5) Bake at 150°C for around 30 to 35 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6.5 x 6.5 inch square.

Mango Mousse :
17g Gelatine Powder
60g Hot Water

350g Whipping Cream
3 Tbsp Icing Sugar

300g Mango Puree (if regrigerated, bring to room temperature)
1Tbsp Rum

200g to 220g Cubed Mango


Mango puree topping:
150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water

Slice/Cubed fruits *optional

Method
1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.

2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.

3) Add the mango mixture to whipped cream. Mix well till incorporated.

4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.

5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.

6) Meanwhile,dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with macaroons (optional, recipe found here and here) or chocolate shards.

*Note : If you pour a little of the mango puree topping on the fruits, you do not have to glaze them again.

I re-post this entry for those who have requested for the recipe. Thank you for your patience.

Happy Baking!

21 comments:

Anonymous said...

Hi Rei,

i'm siti here..i interested of making the manggo mousse cake like yours.
May i know after the 3 hrs refrigerated b4 removing the ring tin...if i put it outside after that will it melt. Thought of making for my enggagement present.
Thanks in advance Rei.
My email add: sj61@yahoo.com

Kitchen Corner said...

What to say?? This is a real wonderful amazing and fantastic cake! It is even better than those commercial one! You're great!

Yuri said...

Hee, finally had time to put this up huh? Very professional looking. Must put up the rest as well, esp Mr Men one, super impressive :) Makes me wanna just order from you leh.

My Asian Kitchen said...

this mango cake really look great!! like pro!! well done! wish I can bake this kind of cake..it's mango season now,maybe I should try your recipe..

Anonymous said...

Hi Rei,
can i have tis full recipe from you? would like to learn tis bakeing. Thanks in advance...


rgds,
heok

noobcook said...

I love mango and this cake looks so inviting. And so cute to place macarons as the side trimming ^_^

Baking gal said...

Hi Rei

I've been looking at your blog for some time and always found your stuff very pretyy and yummy looking! I really like Mango Mousse and was wondering if you could post the method and recipe for the Mango glaze on top of the cake? Thanks a lot!

Baking Fiend said...

lucky doctor and nurses! now is the season for mangoes... ooooo... my fave! LOL

Anonymous said...

Hi! It is very pretty and pro!
:)
-Tan S H

Sophie said...

This is a gorgeous cake, I love how you used the macarons :)! I would love to share the actual sponge cake recipe of yours on our blog! Please email me at sophie@keyingredient.com.

starlight_150 said...

did you try using a hairdryer to help you release the cake from ring? the heat might help loosen it from the sides

Rei said...

Siti : Hi, for mousse cake, it is not a good idea to leave it out in room temperature for extended hours. It will melt.

Grace : Thank you!

Yuri : Yup, I will, in time. Ahahah.

My Asian Kitchen : It is not that hard. You just need patience to wait for the mousse to set.

Heok & Baking Gal: Give me time to write it all out. Thanks for your patience.

Wiffy : Thanks!

Ida & SH : Thank you!

Sophie : Will drop you an email.

starlight : That's a fantastic idea. I haven't use a hair dryer, I used a hot towel instead. I should try your method.

Baking gal said...

Hi Rei

Thanks for the recipe!=) I'll definitely try it out when I'm not so swamped with work.

May I know where can we buy the Mango Puree? Or how can we make them?

Thanks!

figtree said...

Wow what an amazing creation..cant wait to try it out.Figtreeapps

Olivia said...

My sis loves mango... think this is going to be a to-do list. thanks for sharing this wonderful recipe.

cheers
olivia

Sheryl said...

Thanks for sharing :)
Ur cakes and creations are amazing!
Can't wait to see more.

Banking Paradise said...

Thanks for the great recipe. Will be in my to do list. Very professional job. :)

Anonymous said...

Yum! Thanks for the recipe it was delicious but not nearly as beautiful as yours. I need practice with the consistancy of the whipping cream as mine was not as fluffy as I'd like. Thanks for sharing!

mj said...

Hi Rei

What do u mean when u say whip the whipping cream to mousse state? I've never handled whipping cream before, so feeling very clueless!

Anonymous said...

Hi Rei,
I tried your recipe and my family walloped the cake whole within hours.
To me, the most challenging part was the 'mango-decoration'....man, mine was really ugly lol...

Vrushali Kulkarni said...

I was looking for Mango mousse cake to finish my mango pulp and found yours. Looks astonishing. Thanks... going to make it right away!