Thursday, 18 August 2011

Heavenly Mango Mousse Cake...

For the white butter cake:
  • 2 large eggs, separated
  • 1 3/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup caster sugar, divided
  • 1-2 teaspoon pure vanilla extract
  • 1/2 cup + 1tbsp milk
  • 1/8 teaspoon cream of tartar

  • Directions
  1.      Preheat oven at 350 degrees approx 177-180 Celsius. Grease 2 6-inches round cake pan and line with parchment paper. With a whisk and clean mixing bowl, whisk egg whites until foamy. Then add in cream of tartar and 1/4 cup sugar and continue to whisk until stiff peaks forms. Transfer to another bowl, if you do not have a spare mixing bowl.
  2.      In a separate bowl, mix cake flour, salt, and baking flour together. Next, change to a paddle attachment, beat butter and remainder of 3/4 cup sugar at medium speed until light, creamy and fluffy.
  3.      Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Next, add the vanilla extract and beat until combined. Divide cake flour mixture to 3 additions, starting with milk and ending with flour and continue mixing until well combined.
  4.      With a rubber spatula, gently fold in beaten egg whites into cake batter, and fold until well combine. Careful to not over mix and lose all the air. Otherwise cake will deflate.
  5. Bake for 25-30 minutes or until a skewer or toothpick inserted comes out clean. Set aside to cool before transferring to a wire rack to cool off completely.

For the mango mousse:
  • 1 1/2 teaspoons powdered gelatin
  • 1 tbsp water
  • 4 oz (120gr) mango puree
  • 2 tbsps sugar
  • 1/2 cup (125ml) heavy cream, cold

  1.      Sprinkle the gelatin over the water in a small bowl and let it soften while you prepare the fruit.
  2.      In a medium saucepan, bring the mango puree and sugar to a simmer. Remove from the heat and add in the softened gelatin. Stir until the gelatin is completely melted.
  3.      Transfer the fruit puree to a large bowl and let it cool down to room temperature.
  4. Using a whisk attachment attached to the mixer, whip the cream on medium speed until soft peaks form. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point). Carefully fold in the rest of the whipped cream. You will notice that the mixture appears a little runny.
  5.      Cover mousse with cling film wrap. To help it set nicely to a spreading consistency, do chill it in the refrigerator for about 15-20 minutes before spreading it over the cake.

For the fresh cream and mango chunk layer:
  • 1/2 cup heavy cream, cold
  • 3 tbsp powdered sugar
  • 1/2 a mango, sliced into cubes

  1.      With a whisk attachment, whisk heavy cream and powdered sugar until stiff peaks form.

For light meringue buttercream:
  • 2 large white eggs
  • 1/2 cup sugar
  • 1 1/2 sticks unsalted butter, softened and cut into cubes
  • 4-5 tsps lemon juice
  • 1-2 tsp pure clear vanilla extract

  1.      Mix whites and sugar in a mixer bowl set over a pan of simmering water. Heat, whisking constantly until sugar dissolves for approx. 2-3 mins and mixture is warm.
  2.      Remove from heat. With a whisk attachment, whisk on high speed until stiff peaks form, for about 5 minutes. Add butter, several cubes at a time, whisking after each addition. Add lemon juice and vanilla then beat for another 2 minutes, scrapping down sides of bowl when needed.

To assemble:
  1.      Slice one of the cake into half. Use the thicker baked cake as the base. Spread a thin layer of whipped cream. Layer cut mango cubes evenly on cake and top with remainder whipped cream.
  2.      Layer next layer of cake, and spread the mango mousse over the layer and finally layer with final layer of cake. With a cake spread, remove access mousse and whipped cream. Chill cake in the refrigerator for about 2 hours to allow mousse and whipped cream to set before frosting. Thaw before serving.

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