Mango Mousse Cake
Making this cake for Mother's Day . The recipe is same as Florence , I'm using Baking Mum's recipe (for my 9" spring pan)
Mango Mouse Cake
Sponge Cake recipe from Christine's Recipe [A] 3 eggs 60g sugar 1tsp ovalette 1 Tbs water [B] 30g cake flour 30g corn flour 1/2 tsp baking powder 45g oil Mango Mousse 450g Mango Puree
20g Gelatine powder
450g Whipping Cream (I use non-diary whipping)
Mango Mirror 125g water 9 g gelatin 100g mango puree Method for making sponge cake : 1. Mix all in [A] except water until thick and creamy, then add in water. 2. Add in [B] (sifted) 3. Add in oil 4. Bake at preheated oven 180 C for 15 min Note : *the batter of the sponge cake is runny **I m using 10" x 10" pan size Method for making mango mousse : 1. Cut the mango and blend, measure to 450g 2. Dissolved the 20g gelatine powder with 60ml of water. Set a side 3. Whip the whipping cream until stiff. 4. Mix the gelatin to the mango puree 5. Take out some whipping cream from [3] to the mango puree 6. Fold the rest of whipping cream until combine. |
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For the gelatin,i normally add plain water(not hot) to dissolve it. I put the bowl of gelatin + water inside another bowl of hot water (yeah like double boil) stir until completely melt leave aside
When u add the gelatin into the whipping cream. It helps if you chill them in fridge a while (1 hour or less) then you take them out to pipe or decorate.
My mousse cake chill and set in fridge for at least 4 hours or overnight
Hope that helps
Simonne
Thanks you very much!
The whipping cream are whipped until stiff (able to hold little shape) It helps if you chill the beater + bowl (for about 30 min b4 whipping the cream)
When the puree+gelatin mix into the whipping cream. The texture is still soft. You need to chill it in the fridge again before attempt piping or decorating
Gelatin+ water --> puree --> whipping cream (already whipped until very stiff)
After mixing all chill again until able to form shape --pipe n decorate and chill overnight ^_^
This kind of "fresh cream" is very tasty (light) but it might be a bit messy and might not be stable (not able to stand heat) That's why it is mostly used as cake layering (inner cake)
For outer cake you might wanna try "Swiss Meringue Buttercream" which is more stable also "light" in taste
Hope my explanation help this time
Yes, I normally whipped the whipping cream 1st then keep chill in fridge n prepare the rest of ingredients
When the rest ingredients ready I took the whipped whipping cream out n mix them together
Regards
Simonne