Friday, March 18, 2011

Mango Mousse Cake







Ingredients:


Sponge: See recipe & instructions here

Mousse Fillings:

160g mango puree
140g whipped cream
10g sugar
3.5 sheets of gelatine leaves
1/2 tsp mango essence
1/2 mango (cut into very small cubes)

Toppings
1 mango (cut into cubes)
2 tbsp mango puree


Method:
1) Stir 30g of mango puree and sugar in a small pot over low heat.  Remove from heat once sugar has melted.  Pour and stir with remaining mango puree.  Set aside.

2) Soak gelatine leaves in cold water for a minute to soften.  Squeeze out excess water and place in microwavable bowl.  Microwave on low heat for 30s or until gelatine melts.  Stir the gelatine and pour into (1).  Add the mango essence and stir to combine.  Set aside 2 tbsp of this mixture for toppings later.

3) Chill mixing bowl and whipped cream in freezer for 5 minutes.  Whip the cream to soft peak.  Fold mixture (2) above (less 2 tbsp mango puree) with the whipped cream.  




To assemble:

1) Place a thin layer of sponge at the bottom of cake ring or cake pan.

2) Pour or pipe a thin layer of mango mousse and add some small mango cubes.  Pour another thin layer of mousse.

3) Place another thin layer of sponge (trim this piece of sponge slightly smaller than the cake pan, so that it is hidden within the mousse when you unmold the cake).  Repeat layers: mango mousse, small mango cubes, mango mousse.

4) Chill in fridge for 2 to 3 hours to set the mousse.

5) Mix the 2 tbsp mango puree with the mango cubes.  Place this mango mixture on top of the mango mousse cake.  Chill in fridge for another hour before serving.


Like to see more of my fruity creations?  Click here for a summary of all the fruity treats in March and participate in a GIVEAWAY (Event ending on 8 April 2011).

4 comments:

  1. wow, I love your mango mousse cake. Can I have one for my tea break pls? ;)

    ReplyDelete
  2. I would like to try this cake how many teaspoons of gelatine should I use if I can't find gelatine leaves.

    ReplyDelete
  3. Gelatine powder is easier to use, usually there is instruction on the bottle (like 3 tsp set 500ml liquid). So, you can adjust how much powder to use based on the amount of liquid you have. So if I'm using gelatin powder over here, I'd likely have added around 2 tsp gelatin powder.

    ReplyDelete
  4. Each cake is good for how many persons?

    ReplyDelete

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