For my son 12 birthday, I decided to make him this mango mouse cake since he love anything mango. Beside I can’t let mango season pass by without celebrating it with this melts in your mouth Asian style cake. I’ve always been fascinated with this cake and often ponder on how it is made and why is tasted so different from the American cake version. Now the reason I mention this is that Asian sponge cake tend to be very delicate and less sweet, due to the fact that they like to use whipped cream icing. As for the American sponge cake are hard and it uses butter cream that is super sweet. I don’t really have a taste for that latter version.
After years of research and many mistakes and errors I learnt a few tips and techniques to perfect my Asian cake version, but this is my first time making the mango mousse version. Although I made the mouse a bit runny, due to the fact that I over saturated it mango that was too chunky, it turn out very good taste wise. We actually finished the cake in one day, between the four of us! And this will not be the last time. There will be many more attempts and errors. Hopefully I will perfect it next time around. Now I can’t wait until another birthday comes up.
Ingredients:
For the mousse
6 Large mangos
• Peel the mango and puree it with a half cup of water.
For the fruit glaze:
1 Tbsp of clear gelatin
3 Tbsp hot water
• Dissolve the gelatin in hot water when ready to do the fruit topping.
For the chocolate designs
1 Dark chocolate bar
1 Milk chocolate bar
Melt in microwave for 1 minute. Stir it every 30 seconds to blend.
Remove from microwave and leave for 5 second or until slightly cool, dip two fingers into it and spread it on parchment paper to dry. To make the top design, just scope some on a spoon and carefully make your zig zag design. Let it set for 30 minutes.
Mango Mouse
1 ½ cup puree mango
1 ½ cup heavy whipping cream
¼ Cup powder sugar
2 Tbsp of clear gelatin
2 Tbsp boil water
Methods:
1. In a clean cool metal bowl mix the heavy whipping until form.
2. Add the sugar and whipped until whip cream stage.
3. Add the mango and blend well.
4. Add the clear gelatin into the hot water until fully melt and slightly thicken.
5. Let it cool for about 1 minute then blend in with the whipping cream.
6. Place in the refrigerator for a 1 or so to stiffen some more.
For the mango glaze
1 Tbsp of clear gelatin
½ Cup mango puree
3 Tbsp of hot water
½ Lemon juice
2 Tbsp of sugar
1. After the cake is fully glazed, wrap a piece of parchment paper 2 inches about around the cake.
1. Heat the water to hot, add the clear gelatin and stir until melt.
2. Pour the gelatin in the mango puree adding the lemon juice.
3. Pour on top of the cake and let it sit for 30 to 45 minute to sit in the refrigerator.
Asian Chiffon Cake
1 ½ Cup of cake flour ( for 1 Cup of flour used only 6 to 7 eggs)
½ Tsp of baking powder
½ Cup of Sugar + 2 Tbsp
¼ Tsp cream of tartar
½ Cup of water
¼ Cup of oil
1 Tsp of vanilla extract
9 Eggs separated
Methods:
1. Preheat over to bake at 350 F.
2. Shift the cake flour and baking powder.
3. In a blender, blend the oil, sugar and water.
4. Add the egg yolks and vanilla extract, blend on medium for a couple of minutes.
5. Slowly pour the flour and blend well or until pale yellow and fluffy, about 1 minutes or so.
6. In another cold metal bowl, whip the eggs white to foamy, add the cream of tartar and sugar to stiff. When you turn the bowl upside down, the egg would stay in shape and not off.
7. Now slowly fold the flour into the eggs white. Do not over mix or it will deflated.
8. Grease two 8 inches round pan and lined with parchment paper on the side. Slowly pour the batter into it.
9. Bake for 35- 45 minutes or until golden amber and a toothpick is clean when poke in the center.
10. Remove from oven and let it cool for 5 minutes. Then move to a cake rake to cool for at least a couple of hours or more.
11. When it cooled down. Ice one of the layer in the mango mousse or cut each layer into two so and ice between each to make four layers cake. If you’re using four layer, use the mousse sparingly or you won’t have enough all around. Or you can double your mousse batch. Finish off the mousse by icing all over the cake. Let it set in the refrigerator for at least 45 minutes.
12. After the 45 minutes, remove and lined the side with a parchment paper tightly. Making sure that non of the glaze would drip to the side.
13. Pour the warm mango glaze over it evenly.
14. Now for the fruit topping. Just dip the fruit into the warm fruit glaze and coat evenly.
15. Place it in your desire design.
16. Place it the refrigerator about 45 minutes to let it set.
17. Remove from the refrigerator and remove the parchment paper and decorate the side of the cake with the harden chocolate on the side and on top if desire.
This cake is best serve cold. And leave in the refrigerator to harden the glaze and when not serving.
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