Monday, June 18, 2007
Got this recipe from IK. It really have simple to make, not much effort needed. But I had made a few mistakes or didn't follow the steps so it didn't turn out as good as it is suppose to be. Going to try it again.
Mango Mousse Cake from Imperial Kitchen
360g whipped cream (I use non dairy Pour and whip)
330g mango puree
1 1/2 tbsp lemon juice
mango cubes (optional)
Gelatin powder 20g
water 4 tbsp
1. soak gelatine with water... dissolved it with microwave.
2. Pour mango puree in whipped cream add in gelatine mixture n lemon juice.
3. Add in mango cubes
Mango mirror(recipe from Baking Mum):
150 gm mango puree
50 gm water
1 tbsp gelatine powder
Dissolve gelatine with water. Add in mango puree. Pouring over the cake.
U can use a basic sponge cake recipe or swiss roll recipe for the sponge (I took it from Baking Mum)
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an "8" on the batter won't sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.
Line with baking paper. Pour batter into the tin and bake it in a preheated oven at 190C for about 20-30 mins. When done, remove the cake from the tin immediately and leave it on wire rack to cool.
1. Wrap cake ring with cling film (this is to prevent the mousse from leaking out)
2. lay 1 piece of sponge in center of cake ring. Sponge should be slightly smaller than ring.
3. pour half the mango mousse on the cake layer.
4. place 2nd layer of sponge on the mousse then pour in remaining mousse and let it chill in fridge till almost set.
5. Do the mango mirror. And pour it over the set mousse. and chill till set.