Archive | November, 2016

Mango Mousse Cake

18 Nov

My birthday was in last week. Throwing a big party wasn’t my thing. What I really wanted was to have some time for myself and do something I really enjoy, namely baking. I took a day off from my boring office work and stayed at home. I spent all day to make this mango mousse cake. Why mango? Because mango is one of my favorite fruit. Why mousse cake? Because I am intrigued by the French style mousse cakes. They have different layers with different textures and flavors.

I was inspired by the Mango Bliss by Cakelets and Doilies. I have changed the recipe a little bit and added one more layer.My cake had three layers – sponge cake, mango jelly and white chocolate flourless biscuit, filled with mango mousse and topped with mango glaze. Mango is not in season at the moment so I used canned mango pulp instead. Because it was sweetened I reduced the sugar amount in my recipe. I did buy a fresh mango and planned to use it for decoration however it was bad when I opened it – how disappointing it was! I used the leftover egg white to make some meringues for decoration. I did make some mistakes, like the sponge was a little bit dense, the flourless biscuit was over whipped. However I was happy with the cake overall. It was so rewarding when saw the beautiful layers when it was cut open. After my husband tried it he smiled at me and said “I am mango overloaded.” haha…

My recipe isn’t perfect, so I’d not suggest you follow. I put it here purely for my own record. 🙂

Mango Mousse Cake

Makes 9inch cake

Mango Jelly

  • 200ml mango pulp
  • 6g gelatin powder
  • 2 Tbsps water

Bloom the gelatin in the water. Heat up the mango pulp in the saucepan, not boiling. Add the gelatin and mix until it dissolves. Pour the mixture into a pan lined with plastic food wrap. Put the jelly in the freeze until it is set.

Sponge Cake

  • 90g egg whites
  • 60g caster sugar
  • 54g (3) egg yolks
  • 40g plain flour
  • 20g corn flour
  • 35g unsalted butter, melted
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  1. Preheat the oven at 175C. Line the bottom of the cake pan with baking paper.
  2. Whisk half of the sugar, egg yolks, butter, lemon juice and lemon zest together. Sift plan flour and corn flour into the mixture, mix well.
  3. Whip the egg white and the remaining sugar until it reaches stiff peak. Fold the egg white into the batter, mix well. Pour the mixture into the cake pan and bake until it is cooked through.

Sugar Syrup

  • 1/4 cup water
  • 1/8 cup caster sugar
  • 2 Tbsp lemon juice

Add water, sugar and lemon juice to a saucepan and boil until it is syrupy. Set aside to cool.

White Chocolate Flourless Biscuit

  • 1 egg yolks
  • 2 egg white
  • 30g sugar
  • 100g white chocolate
  1. Melt chocolate on double boiler.
  2. Beat the egg yolks with half amount of the sugar until fluffy and mix with the melted chocolate.
  3. Beat the egg white and the remaining sugar until soft peak.
  4. Combine tow mixtures together and pour in a pan. Bake at 175C for 10-15 mins.

Mango Bavarian Cream

  • 12g gelatin powder
  • 4 Tbsps water
  • 4 egg yolks
  • 50g caster sugar
  • 250ml mango pulp, room temperature
  • 400ml whipping cream
  1. Bloom the gelatin in the water.
  2. Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add mango puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.
  3. Stir gelatin into the mango mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature.
  4. Meanwhile, whisk cream to firm peaks (be careful not to overwhip). When the mango mixture cools completely, carefully fold whipped cream into the mango mixture with a spatula until combine.

To assemble

Line the 9 inch mousse ring with plastic food wrap. Put the sponge cake at the bottom. Spread a thin layer of mango bavarian cream. Put the 2nd layer – mango jelly in. Spread another thin layer of mango bavarian cream. Put the 3rd layer – white chocolate flourless biscuit in. Fill the mousse ring with the rest bavarian cream. Smooth and level the top. Put in the freezer for at least 4 hours.

Mango Glaze

  • 100g white chocolate
  • 9g gelatin powder
  • 100ml mango pulp
  • 30g caster sugar
  • 100g liquid glucose
  • 70ml whipping cream
  1. Bloom the gelatin in the water.
  2. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool.
  3. Combine mango pulp, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose dissolves, and mixture starts to boil. Remove from heat. Add the gelatin and mix until it dissolves. Stir in cream and pour the mixture over the chocolate, mix well. Use the glaze when it is around 30C.
  4. Wrap the mousse ring with a hot towel for 30 seconds. Remove the towel and then slide the mousse ring off the cake. Pour the glaze on the cake in a circular motion. Allow the glaze to drip dry. Store the cake in the fridge.

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