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! (:

much awaiting, MANGO CHEESECAKE (: for aspiring bakers #4

HAPPY BEALTED VALENTINE'S DAY (:

finally, those mangoes are ripe and i baked TWO 8 inch and ONE 9 inch mango cheesecake and left with 4 mango. imagine the generosity with the adding of mangoes (: tried out 8 inch and 9 inch tin. i personally prefer 9 inch tin because it'll yield a bigger cake and they wont feel sick with too much cheesecake. however, i like the 8 inch tin as the cake look taller and prettier but takes a longer baking time. DILEMMA. so, up to your choice (:

taste of the cheesecake? i talk sooo much about it, it'd better be yummy! the number of times i baked this, i must say, mango is important. pls use mango that's ripe and sweet. it'll definitely produce a nice fragrance. the cheesecake is moist and doesnt stick to your teeth (: the first bite, you'll taste mango and the cheese flavour will come in next. not being a big fan of cheesecake, im able to accept the taste.

im submitting this to aspiring bakers #4 love in the air hosted by ellena so, i cut the mango into heart shape to deco it (: simple but hope you like it (:

Recipe adapted and modified from "Cheesecake Seduction"

Base
200 g digestive biscuits, finely crushed
90g butter

Filling
500g cream cheese
120 100g sugar
1 tbsp + 1 tsp custard powder, sifted
30g cornflour, sifted
360 450g mango puree
4 eggs, lightly beaten
200ml non dairy whipping cream

Topping
2 mango, diced/shaped/sliced
2 tbsp apricot glaze
2 tbsp water

Method

Preheat oven to 150 degree C.

Base
Melt butter in pan over low heat. Add to crushed biscuits and mix well.
Press into a greased 8/9 inch springform/loose bottom pan with back of a metal spoon.

Filling
Beat cream cheese till smooth.
Add sugar, custard powder and cornflour, and beat till smooth.
Add mango puree.
Slowly pour in eggs and mix till well combined.
Add cream and blend until mixture thickens.
Pour filling on biscuit base. Place cake pan in water bath. Bake for 1 hour 50 mins if using 8 inch pan OR 1 hr 30 mins if using 9 inch pan OR until filling is set buy slightly soft in the centre.
Turn oven off. Leave cake in oven for 30 mins with door close. Remove water bath from oven. Leave cake to cool completely in the oven with door ajar.

Topping
Arrange mango in cake.
Stir apricot glaze and water until flaze dissolves. Glaze top of cake. Cover and refrigerate at least 6 hours.

Note:

i used a plate to cover when mixing because, since the addition of eggs and cream, splashing occurs!

after turning off the oven, i leave the cake in the oven for 30 mins with the door ajar and remove it from the oven and my cake didnt shrink or crack.

i refrigerate the cake after cooling it completely and topped with mango only when im serving it as mango turns black due to oxidation.