mango mousse cake

NO, not tiramisu! im just in love with using sponge finger (: it helps to cover up the ugly sides. i made this for my dad's birthday (: all using FRESH mango and puree it (: mango season! and i still have mango at home . . more mango bakes to go? ;D

i realise that adding mango for baking, despite adding more mango, it only brings out fragrance and not so much of taste unless you topped it with mango and eat it. however, adding mango essence is a no no to me. this cake have a nice fragrance of mango but not a strong taste of it. i would add a bit more sugar to enhance the flavour. overall, is still yummy (:

btw, the banana oreo muffins are really yummy! it was finished and the next time i see banana, i'll bake this for sure. my mum request for it too (:

recipe adapted from HHB and i modified it (:

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

is quite blur but can you spot the many layers (:

MANGO MOUSSE CAKE

SPONGE CAKE
 (makes one 7 inch sponge cake)

100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract

Method

1. Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
4. Add the melted butter, fold with spatula until well blended
5. Add in fresh milk, vanilla extract and fold in gently with spatula.
6. Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely. Slice into 2 pieces.

MOUSSE FILLING

Whipping cream 350ml + 3 tbsp icing sugar
Mango Puree 300 350g
Diced mango cubes 200 300g
Gelatin Sheet /powder 17g
Rum 1 tbsp

Method
1. Dissolve gelatin in 60ml hot water. Keep warm for use later.
2. Whip cream till 70% stiff or mousse state.
3. Add gelatin solution into mango puree and mix well.
4. Add mango gelatin mixture into whipped cream and combine well.


Mango puree topping

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

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. Mix well.

ASSEMBLE CAKE

1. Lay 8 inch cake pan with sponge fingers
2. Put 1 layer of cake on to cake pan and top it with mango mousse filling.
3. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
4. Put in the other cake layer and pour all the mousse over it.
5. 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.

HAPPY BIRTHDAY DADDY! (: