Mango Moussecake is something that I would like to introduce to you. It may not be new and maybe common but I really adore them as it is creamy, fragrant and juicy! In Malaysia we have various type of mangoes and plentyful too. So I had this baked over the weekday.
Cake Base and Cake Top
Cake sponge about 12mm thick.
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes
Mango 1 thick piece
Dark chocolat button 60gm
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.
Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.
This is not a difficult dessert to make, I am sure with my guide you will able to charm your guests, they will be in for a little delite!
Big Boys Oven