Have been looking around for the past 2 weeks for some cake ideas because the man that I love most (^.^) is celebrating his 40th Bday!! After filtering out many many types of cake that I know I m unable to bake at all, finally gave him two choices, tiramisu or mango mousse cake, he chose the latter. With my lack of experience (in fact, it was my 1st attempt on mousse cake) and skill (can see from the uneven edges) *blush* , this is the best i can do for my dearest hb.
Happy Birthday my Dearie!!
Big cake for our little celebration, mini heart shape cake specially for my dearie
see the uneven edge... :P
at least the this layer look decent enuff...hahahaa....
250g cake flour
50g ice water
50g corn or veg oil
1 tsp of mango flavor essences
1. Put all ingredients (except corn/veg oil) in a mixing bowl and whisk at high speed till the mixture is thick.
2. Add the corn/veg oil and whisk at low speed till all are mix well.
3. Pour batter into a 8” round tin and bake @ 180c for 20-25 mins
4. Remove sponge cake from tin immediately and leave it to cool.
360g whipped fresh cream
330g mango puree
1 mango, cute into cubes
20g gelatin powder
4 Tbsp of water
40g sugar (optional)
1. Combined mango puree, water, sugar and gelatin powder in a pot and bring to boil till gelatin and sugar dissolved. Leave aside to cool.
2. Whipped fresh cream till soft peak and mix into the above mango mixture and add in mango cubes.
3. Cut the sponge cake into 2 layer, lay the 1st layer at the bottom of an adjustable cake ring.
4. Pour half of the mango mousse onto the sponge cake and spread evenly.
5. Lay the 2nd layer of the sponge cake onto the mousse, pour the balance of the mango mousse onto the cake and spread evenly.
6. You can use a scraper to level the top and make sure that there is at least ½ inches left at the top of the cake ring for mango puree topping.
7. Chill the cake overnight.
Mango Puree topping
150g mango puree
1 Tbsp of plain agar agar powder
1. Combined all into a pot and boil till all dissolved.
2. Pour the puree topping thru a strainer
3. Cool down the puree a little and pour it on top of the mango mousse cake carefully.
4. Set the cake in the fridge for an hour
* Deco with fresh fruits before serving.