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Mango Mousse Cake

mango mousse cake

Cake Ingredients

  • 35 gr butter/margarine
  • 50 gr white UHT milk
  • 40 gr low protein flour
  • 2 egg yolks, beaten
  • 3 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar can be replaced with 1 teaspoon lemon juice
  • 75 gr sugar

Mousse Ingredients

  • 250 gr whipping cream, shake well, chill in the refrigerator
  • 100 ml water
  • 300 gr mango flesh, finely blended
  • 15 grams of cornstarch
  • 1/4 teaspoon salt
  • 200 gr white cooking chocolate (WCC) chocolate bars
  • 2 egg yolks, beaten thick
  • 3 grams of powdered gelatin, melt with 50 ml of warm water
  • 2 drops of yellow and orange coloring
  • Lining material: mango, apricot jam/jellyglaze/clear nutrijel as a spread

How to Make a Cake

  • 1. Heat the butter, just until it melts. Turn off the stove and add flour, stir until smooth. Set aside.
  • 2. Heat the milk just warm enough, enter the egg yolks, mix well, Enter into the flour mixture little by little, stir until smooth. Set aside.
  • 3. Beat egg whites, salt & cream of tartar until fluffy, add sugar little by little, beat until stiff. Add the flour mixture little by little and mix gently with a spatula.
  • 4. Pour into a baking sheet lined with parchment paper, bake au' bain marie for 50 minutes at 160′. Remove & set aside.

How to Make Mousse

  • 1. Prepare a pan, enter: water, cornstarch & salt, boil while stirring until thick, then add white chocolate, stir until chocolate dissolves, turn off the stove.
  • 2. Enter the egg yolks, smooth mango & coloring, mix well.
  • 3. Cook again until it explodes again. Add gelatin stir until dissolved, cool in the refrigerator,
  • 4. After the dough is cold, beat gently, add the whipping cream into the mixture little by little while stirring with a spatula.

Composing Process

  • 1. Prepare the cake mat, then place the ring tin on it.
  • 2. Transfer the cake to a ring tin that has been wrapped or use a disassembled pan, add mica plastic around the edges of the pan
  • 3. Place the cake in the tin, brush the surface of the cake with mousse, decorate it with mango slices.
  • 4. Brush the surface of the mango slice with apricot jam/jelly solution to make it shiny. Freeze

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