Mango mousse cake
|Mango mousse cake by Fabbylife|
Wanna making a mousse cake, try this! If you follow the recipe (which might seem to be complicated, but very straightforward), you will enjoy the marvelous result! The mousse itself doesn't need any eggs - less cholesterol intake...
Let us start!
Tools you need:
1. ballon whisk (egg beater, as this)
3. Silicon pastry brush (as this)
4. kitchen scale (as this)
6. parchment paper (as this)
7. cake ring (I use this; it can be also used as a cake cutter) or springform pan
8. offset spatula (as this)
9. silicon spatula (as this)
10. Cake circle, optional (I use this)
Ingredients for 8 inches cake:
1. 5 large eggs
2. 90g sugar
3. 70g canola oil
4. 70g orange juicy
5. 1/2 tsp vanilla extract
6. 90g cake flour
7. 2g baking powder
8. 2g salt
9. 2g cream of tartar (as this, you can find in seasonings shelf)
for mango mousse:
1. one envelope (1/4 oz) unflavored gelatin (as this)
2. 1/4 cup water
3. 2 large ripe mangoes (otherwise it will be sour...)
4. 1/2 cup sugar
5. 2 tbsp confectioners' sugar or powder sugar
6. 1 tsp vanilla extract
7. 1 cup whipping cream
8. 2 tbsp nonfat sour cream
1. 60g water
2. 20g sugar
3. 12g rum or brandy
1. preheat oven to 350F
2. Lightly butter bottom and side of two 9-inch cake pan (I like to cut the edge off, which is normally too dry). Or you can use two 8-inch cake pan. Line bottom of the pan with a circle of baking parchment paper. Dust side of the pan with flour and tap out excess. Leave the pans in the fridge.
3. Separate egg york and white.
4. In a small bowl, whisk together cake flour and baking powder; sift twice.
5. In a large bowl, mix orange juice and oil. Use hand hold mixer, high speed for 1-2 minutes, or until they are incorporated.
6. Use balloon whisk to blend in cake flour & baking powder mixture (as in step 4.). Don't use electrical mixer, which is too fast and will make the cake too dry! Then whisk in vanilla extract.
7. Use balloon whisk to mix egg york, and whisk till well incorporated. Don't use electrical mixer, which is too fast and will make the cake too dry! Cover the bowl with plastic wrap or wet kitchen paper towel.
8. Add salt and tartar into the egg white. In a large bowl (clean, no water, no oil!), beat egg whites at medium speed for 30 seconds, then add in sugar. Continue to beat until shining and soft peaks are formed. Borrow a picture...
9. Scrape 1/3 of whites on top of beaten egg yolks. Blend thoroughly. Then pull the egg yolk mixture to the rest of whites. Gently incorporate them using a silicon spatula. Don't overfold.
10. Scrape batter into prepared pans. Use offset spatula to even the surface. Gently shake the pans before put them into the oven to get air bubbles out.
11. Bake for 13 minutes (in the middle shelf of the oven) or the surface is lightly brown.
12. Lightly butter a piece of wax paper or parchment paper. Turn the cake (top side down) onto the paper. Gently remove the parchment paper which you put on the bottom of the pan. Layer wax paper or parchment paper on cookie rack, and cool the cake on the wax paper (flip again). Gently remove the paper on the top side. Now your cake should be spongy and very pale color. If you make two 9-inch cakes, you make cut the edge off to make the cake fit to your cake ring or springform.
Prepare for assembling:
1. Bring 60g water and 30g sugar to boil. Cool to room temperature.
2. Add in 12g rum or brandy.
For mango mousse
1. Put water in a small heatproof cup. Sprinkle gelatin (1 package) over 1/4 cup water. Let stand for 5 minutes. Then put the cup in a saucepan with enough water to come halfway up side of the cup. Heat gelatin mixture in hot, not simmering water. Stir gelatin mixture frequently for 2 minutes. Now gelatin granules should dissolve completely and mixture is clear. Remove pan from heat, but leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
2. Cut mango into large chunks. Combine mango and 1/2 cup sugar in Vitamix blender. Process mango until pureed.
3. Transfer pureed mango to a large saucepan, then cook the mango mixture over medium-low heat, stirring constantly until warm, about 1 minute. Remove from the heat.
4. Add the gelatin mixture and vanilla to mango mixture. Whisk until blended. Cool to room temperature.
5. In a chilled large bowl, beat the heavy whipping cream, sour cream and 2 tbsp powder sugar until soft peaks are formed. Don't overdo!
6. Fold 1/3 of whipped cream into mango mixture to lighten it. Then fold in remaining.
1. If you use a cake circle, wrap it with plastic wrap, then line it with wax paper. Fit it in the cake ring. Wrap the ring and cake circle with foil paper. If you use springform, directly layer wax paper or parchment paper.
2. Put one cake on the bottom, brush sugar, liquor water mixture generously - I mean well soaked. It will prevent cake drying out.
3. Put half of mango mousse on the the cake, and even the surface.
4. Put the second layer of cake. Then brush sugar, liquor water generously.
5. Add the remaining mousse on the top. Decorate the cake in the way you like.
6. Leave in refrigerator for at least 6 hours before serving.