Tuesday, February 28, 2017

Mango Cheese Mousse Cake

Never get enough of mango cheese mousse cake? 
This is the third time I bake this cake within the same month.  Why I was so obsessed with mango cake?  In fact, it's not.  The first bake was a total failure.  The second bake was to regain my confidence.  And for this bake (3rd time), it was specially baked for an old friend who visited us from the US.   She reminded me to bake her something when she came to Singapore. I was with "mission" to bake for her!

My friend isn't a local, she cannot endure durian odour, durian is definitely out. I wanted something light and refreshing, the strawberry or mango cake literally came into mind.  With the consideration of the strawberry shortcake was baked 2 days ago, mango cake became the ultimate choice.   Mango fruit is well liked by the majority and it's an ideal dessert choice after a big meal.  

I love to give life to my baked products these days with an impressive effect.  However, being a novice cake decorator, I know my limit, I can only create something simple and not too elaborate.

To get good ideas, I watched many online tutorials and learn the tips on how to decorate a mango cake.  I was amazed by mango rose design, it looked simple yet elegant.  Hence, I decided to use this template for my mango cake.

Beside the decoration, I wanted to challenge myself with making this cake 5 layers. Without any tall pan at home, it made the cake-making process very time-consuming.  It's  also very challenging to assemble the 5 layers of cake with mousse together without it from collapsing.  I had to keep the cake in the freezer for 30 mins each time a layer of the mousse was spread.  This process took me 2-3 hours to complete.  After that, I had to chill the cake overnight to ensure it was all set.

After a day of chilling, finally, I could do final frosting on the whole cake. And for the rose design,  it spent me more than an hour including preparing the mango and arranging the mango slices to form a  rose.  The work to make this cake including the rose design is very extensive.  If you don't have time, forget to make this.

Though making this cake is tedious, I received very good feedback from all my friends who tasted it. They liked it so much and said it was heavenly yummy.  To me, it's worth the effort, and it makes my day.

Mango Cheese Mousse Cake ( 5 layers)

Vanilla Sponge Cake
Ingredients:   (Two 7" round pans)
- 5 egg Yolks   (95g)      
- 50g caster sugar 
- 3/4 tsp Vanilla Essence

- 2.5 tbsp milk (38g)
- 1/3 cup (70g) Oil

- 100g Cake Flour             } sifted
- 3/4 tsp Baking powder }
- pinch of salt

- 5 egg whites (188g)
- 94g castor sugar (can further cut down a bit if mango too sweet )
- ¼ tsp lemon juice or vinegar 

1. Whisk egg yolks, sugar and till light and pale yellow (about 4-5 mins) and then add vanilla essence.
2. Microwave milk and oil for 20 sec and then immediately stir into the egg yolk mixture (Step 1) with a hand whisk.
3. Fold in flour, baking powder and salt, stir until smooth.  Set aside.  (Remember to preheat oven at 160*C.)
4. Use a mixer,  whisk the egg whites on medium speed till frothy (30 sec), add a drop of lemon or vinegar,  and sugar a little at a time, whisk on high speed till medium (firm) peak form (about 3-4 mins).
5. Fold 1/3 of the meringue into egg yolk mixture from step 3, mix till almost combined.
Repeat the same for remaining 2 portions, fold in the meringue lightly until well combined.
6. Pour batter into two 7" round pans and fill to 70% full. Tap on the table to release bubbles.   
7. Bake in preheated oven at 160*C for 20 mins and then lower to 150*C for another 20 -25  mins or till skewer comes out clean.
8. Once bake, let it cool down a bit (2-3 mins) and remove cake from pan.

Mango Cheese Mousse
- 250g cream cheese
- 2 tsp lemon juice
- 75g caster sugar (if the mango is sweet, can further cut down)
- 2 tsp rum
- 300g mango puree 
- 1 ½ tbsp gelatin } Premix and microwave
- 3 tbsp water }
- 250ml dairy whipping cream 
- 1 tbsp caster sugar
- 300g or 1 mango (cubed)

- 400g non-dairy top whipping cream 
- 2 big mango cut into slices
- 1 Tbsp apircot gel for glazing

1. Cream cheese, sugar, lemon juice together till smooth and creamy (2-3 mins). Add in rum and mango puree and mix well.  Set aside for step 3.
2. Mix gelatin powder with water, rest for 2-3 mins and then microwave for 20 sec or double boil till dissolved.  Keep warm and set aside.
3. Whip whipping cream with 2 tbsp sugar till about 70% stiff (about 3 mins) and stir into mango cheese mixture from step 1.   Add in gelatin solution from step 2 and mix till combined.  

1. Cut 2 sponge cakes into 5 layers, place a slice at bottom of a loose-based pan**. 
2.  Spread  1/10 of mango cheese mousse on it,  top with a layer of mango cube and then cover with another 1/10 of mango cheese mousse.
3.  Place in the 2nd slice of the cake, repeat the same step above.  Repeat the same for the 3rd and 4th layer as well. 
4.  Place the top layer of cake over, pour in remaining mango cheese mousse, ensure all sides are filled.
5.  Let the Mango Cheese Mousse Cake freeze for 4-5 hours or chill overnight to set. 
6. Whip top whipping cream, remove cake from the ring, cover the cake and smoothen it.  Arrange mango slices to form a rose and glaze with apircot gel.  Chill for at least another 1- 2 hours before serving.

** If you don't have a loose based pan, each layer filled with mousse needs to be frozen for half an hour before you could place another layer.

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