This mango mousse cake is easy and so simple to make! i was worried that the texture of the mousse wouldn't be as smooth and creamy like the kind you taste at some fancy cake shop but it turned out the way i wanted it. So happy =].
I made this for my dad's birthday and my whole family enjoyed it =).
This recipe involves 3 parts:
MAKING THE CAKE
The sponge cake I made turned out pretty well. It is more of a firm spongy kind of cake which i think is appropriate for this recipe because of certain techniques used. The cake is lain over the surface of the mousse while it is setting, so a firm cake would prevent the moisture from the mousse from sogging the cake. However, I think next time I want to try using a more moist and soft cake. Just whatever you prefer would work i think.
Note: I used 1/2 the batter produced to make one 1 inch layer of an 8x8 inch cake. If you want, you can make 2 cakes.
ingredients:
1. 7 eggs
2. 1 cup all purpose flour (or you can try cake flour. maybe that would make it softer. I just did not have any available)
3. 1/2 cup granulated sugar
4. 1/4 cup honey
5. 1 tsp vanilla extract
6. 1-2 tbls green tea powder
7. 1/4 tsp salt.
Directions:
1. separate egg yolks from egg whites into 2 bowls.
2. Pour and blend all ingredients with the egg yolks.
3. blend the egg whites until it becomes foamy
4. incorporate the egg whites into the batter
5. Pour the cake batter into a baking pan with the preferred cake shape, until it is 1 inch high.
6. Bake at 325 degrees for about 20 minutes. the top should be SLIGHTLY brown when it is ready.
7. Cool the cake until lukewarm.
8. flip the pan upside down and let the cake fall out.
9. Clean pan.
MAKING THE MOUSSE
Ingredients:
1. 1 package unflavored gelatin
2. 4-5 mangoes
3. 1 tsp sugar (sugar really isn't that necessary if you want a more natural taste. i just put about this much and it tasted great since the mangoes are really sweet in itself)
4. 1 cup chilled whipping cream
5. 1/4 cup water
Directions:
1. Pit the mangoes and blend them until smooth. Leave it in the fruit blender.
2. Melt the gelatin in simmering water.
3. Pour gelatin/water in the mango puree and blend again.
4. Whip the cream with a hand blender until it becomes thick and peaks are formed. This takes awhile... maybe 5-10 minutes.
5. Incorporate the mango into the whipped cream and fold together.
6. Using the same pan used to bake the cake, pour the mango mousse into it.
7. Place the baked cake on top of the mousse.
8. Let it set overnight to be safe ;)
ASSEMBLY
1. Soak the outside of the pan in warm water to loosen the mousse.
2. Put plate on top, and flip the pan.
3. After cake pops out, you are ready to decorate!
For this part, i used white chocolate sheets to line the outside. You can use regular or white chocolate chips as well. To do this:
1. Melt chocolate chips in a small pot inside another pot filled with hot water. Do not get water inside!
2. When chips turn shiny, start mixing until smooth.
3. Use knife and spread out chocolate thinly over wax paper on a cold surface. Back of a baking sheet works well.
4. Let it sit in room temperature until it hardens.
5. Cut the chocolate into desired shapes.
fruit assembly:
I used strawberries and canned peaches for my cake. The only part I want to improve is that the syrup from the canned peaches was too runny. I would recommend drying the fruits as much as possible, and then glazing the fruit with something thicker, Maybe i will try apricot jam next time. However, Even without a thick glaze, it still tasted good.
That's it! Next is.. Eat it! = )
Yum!
