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 :
2 Egg Whites
40g Fine Sugar
1/4 Tsp cream of tartar
2 Egg Yolks
30g Fine Sugar
1/2 Tsp Vanilla Essence
24g Corn Oil
68g cake flour
1/4 Tsp bicarbonate of soda
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)
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
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.
Curried Chicken Salad with Endive
1 day ago