MANGO MOUSSE CAKE

This is the special Birthday cake I have bake for my colleague birthday which I have promise her we will be celebrating for her on last Saturday 8th Nov 2012 but due to emergency in her hometown she is on EL. Erm.. can say anything already as my other colleague will walap finish all the cake without keep for her (heheheh). Just can say no luck for her to try :). The cake is quite tasty and can say it taste better than my Mango Mille Crepe which I done previously and I dare not share the recipe out cause it is tasteless. Here is the recipe for the Mango Mousse cake which I use back my Strawberry Mousse Cake recipe with some modification in the recipe. Hmm I need to improve my way of decorating those cake as I am not so good in it yet :(

 

Ingredient:

for Sponge Cake

2 Eggs

2 Eggs Yolks

100 gm Castor Sugar

1/2 tsp Mango Essence

50 gm Sifted Cake Flour

2 Eggs Whites

A pinch of Cream of Tartar

1 tbsp Castor Sugar

for Mousse Cream

4 tsp Gelatin Powder

4 tbsp Water

100 gm UHT Milk

1 Egg Yolk

220 gm Heavy Cream

40 gm Castor Sugar

3 tbsp Mango Concentrate

 

for Garnishing

Fresh Mango Slices

Fresh Mango Dice

 

Method:

for Sponge Cake

• Preheat your oven at 180/200'c.
• Line and greased the 6" & 7" round baking tin.
• Using mixer, mixed together eggs, eggs yolks and sugar until creamy and light.
• Add in mango essence.
• Fold in sifted cake flour and mix well and set aside.
• In a separate clean bowl, whisk egg whites till foamy and add in cream of tartar. Beat to a soft peak and add in castor sugar and beat till stiff peak.
• Fold in 1/3 of the egg white mixture into egg yolk mixture. Mix well and fold in the rest.
• Separate the batter to 2 and pour into both baking pan (a thin layer around 0.5" height will do) and bake for 15-30 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

for Mousse Cream

• Add gelatin with water and set aside to bloom.
• Cook egg yolk and milk in saucepan till well combined.
• Melted gelatin over simmering water and pour into egg yolk mixture and mix well and set aside to cool slightly.
• Beat heavy cream and castor sugar till soft peak form (place over a bowl of ice water).
• Add in mango concentrate and mixed well.
• Fold the gelatin with egg yolk mixture into the cream batter and combine well

for Assemble the Strawberry Mousse Cake

• Place a piece of 7" sponge cake at the center of the removable cake pan.
• Pour in half of the mousse batter and spread evenly and add in the fresh mango dice.
• Place the last place a piece of 6" sponge cake at the center and on top of the mousse and press lightly.
• Pour in the balance half of the mouse and spread evenly to cover the whole cake.
• Place the cake in fridge for 4hours or overnight or till set.
• Remove the cake from fridge and use hair dryer to warm the pan outer for 1mins.
• Remove the cake from the pan and it is ready to be serve cool.