My Valentine's Day bake this year - a mango mouse cake with raspberries topping. The cake consists 2 layers of sponge cake, 2 layers of mango mousse (with fresh mango slices) and a top layer of raspberries & cream.
Method for sponge same as here (optional: add 1 tsp mango flavour to sponge). After experimenting with baking sponge cakes, I find that a mixture of melted butter and corn oil gives better texture and flavour. To yield a lighter cake texture, replace a small portion of butter/oil with milk. After bake and cool, slice the cake into 3 or 4 layers (8" cake). I only need 2 slices for one cake.
|Experimenting with camera setting... and this is the best picture I had :p oops!|
For the mango mousse filling:
(for 8" round cake)
150g mango puree - blend fresh mango into puree
15g gelatin + 3 tbsp water (or mango juice) - melted together
120g fresh cream - whipped till stiff
100g dairy cream - whipped till stiff
1/2 tsp mango flavour (optional)
1) Mix mango puree, melted gelatin, mango flavour and about 3/4 of the fresh whipped cream together till well-combined (reserved some fresh whipped cream for decoration)
2) Carefully fold the dairy whipped cream into step 1.
2 slices of sponge
Mango mousse filling
Fresh mango slices
Fresh whipped cream
A little apricot gel + water (glaze the raspberries) - optional
1) Place a slice of sponge into a loose-bottom cake pan or cake ring.
2) Pour 1/4 mousse filling onto sponge, place mango slices and pour another 1/4 mousse over the mango slices.
3) Repeat steps with sponge and the remaining mousse and mango slices. Place in fridge for about an hour to set the cake.
4) Remove cake from pan or cake ring. Decorate the cake with fresh raspberries and whipped cream. Keep in fridge till ready to serve.
|Make little mango mousse cups with leftover mousse filling and cake|