Tuesday, May 14, 2013

Mango Mouse cake

Mango Mouse Cake
[Sponge Cake ] take from all that matters

2 egg whites
40g fine sugar

2 egg yolks
30g fine sugar
1/2 tsp vanilla essence
50g milk
24g corn oil
68g cake flour (sifted)
1/4 Tsp bicarbonate of soda (sifted)


[Sponge Cake]
1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white until foamy. Slowly add sugar and whisk till stiff peak form. (daku pake loyang seadanya)
2) In another bowl, whisk egg yolks and sugar till pale and fluffy.
3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the sifted flour mixture.
4) Fold in the egg yolk mixture into egg white mixture.
5) Bake at 150°C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices 

Making mango mousse:

17 g Gelatine Powder
60 g hot water
350 Whipping cream
3tbsp icing sugar
300 g mango pure in room temperature

How to make
Whipping the cream - Whip cream until it is at mousse state (roughly 70% stiff). Add in icing sugar and whip on low speed to dissolve the sugar.

Making gelatine solution - Soak gelatine in water and allow it to bloom for 5 minutes. Heat the gelatine mixture over a double boiler untill gelatine dissolves completely. Leave to cool.

Making mango mousse - Combine gelatine mixture and mango puree. Fold in whipped cream to obtain a smooth pale-orange mango mousse.

Cake Assembly:
Slicing sponge cake - Slice sponge cake into 2 even layers using cake leveller or long serrated/palette knife. Slice off the part that has domed.

Preparing the sponge and mousse layers - Place one sponge layer into a 8 inch cake ring supported by a cake board below. There should some allowance surrounding the sponge layer. Spread 100 g of cubed mango over the first sponge layer. Pour half of the mango mousse over the first sponge layer. Place the second sponge layer over mousse layer. Spread the remaining cubed mango over second sponge layer, then poyr remaining mousse. Place cake ring in the refrigerator until four hours

Ingredients for the Mango Mirror : (take from Hilda)
125 ml Water
100 gms. fresh Mango Puree (disaring dulu yak)
45 gms. Sugar
9 gms. Gelatin pwd.

Making mango mirror:
Making gelatine solution - disolve some sugar in part of the water and Soak gelatine in other part water and allow it to bloom for 5 minutes. Heat the gelatine mixture over a double boiler until gelatine dissolves completely. Leave to cool.

Making the mango mirror - Combine cooled gelatine solution sugar and mango pure. Pour it over the chilled and assembled mango mousse cake.

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