Skip to main content

Mango Mousse cake with Jelly fruit balls(芒果慕斯蛋糕)


Are you craving a real mango treat? This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango mirror graze topping.

This mango mousse cake comes with three layers. The layers consist of a base of sponge cake and the mango mousse filling mixed with fresh mango puree and whipped cream. To improve the structure of the cake, I added gelatin to the mousse filling. The third layer of the cake was topped with mango mirror glaze and was surprisingly amazing.

This is a “safer cake” especially for those who do not have a good skill to frost the cake. You can decorate the cake anyway you like. I made jelly fruit balls to garnish this mousse cake. I would like to point out the fruit jelly balls, which were inspired from the jelly moon cake recipe. I made the jelly balls in 3 different flavour which are, mango, papaya, and yogurt. You may pick any fruit you prefer or skip this stage if you do not want to make this cake fancy.

I baked my sponge cake in an 8”x3” round aluminum alloy cake tin with loose base which easy to release the cake. I changed to using an adjustable stainless steel round mousse cake ring.

The cake was topped with mango mirror graze and was surprisingly amazing. The smooth and silky texture offers perfect coverage; their pure, concentrated flavours and aromas bring this dessert to the next level.

 

How to use a mousse cake ring?

It is bottomless, do I need to use aluminum foil or plastic wrap to cover the bottom? You may cover the bottom to avoid any leakage. The most important step when making the mousse filling is to keep it in freezer for 10 to 15 minutes to thicken the filling.

Mousse cake ring do not have any bottom, so you need to put a dish at the bottom of the mold, preferably a flat-bottomed dish, or a cake board which is convenient to put in the refrigerator.  The general recipe is either to make biscuit crumbs or a cake as the base. I am using sponge cake for this recipe and then pour in the mousse filling, put it in the refrigerator until the mousse filling solidifies.

How to Remove the Cake from the Mold

Blow around the edge of the ring with a hairdryer set on medium, gently pulled up the ring with your hands. If you forcefully drag the ring upward, it will result in an unfinished edge. If the sides of the cake have softened after unmolding, chill it for 15-20 minutes before proceeding.

Can I use other baking tin to make mousse cake?

Absolutely yes. You don't need to buy a mousse cake ring on purpose for making this mousse cake. You can use an 8" round aluminium alloy cake tin with loose base or a 8" springform pan for making mousse cake

 

INGREDIENTS

Chocolate sponge cake

(A)      4 egg yolks

            45ml milk

            40g melted butter

(B)       4 egg whites

            100g sugar

(C)       100g plain flour

            10g cocoa powder

            ½ tsp baking powder

 

METHOD

1. Whisk the egg yolks in a bowl, then add in the milk and melted butter, whisk all the ingredients in the bowl.

2. In a separate clean bowl, beat the egg whites until foamy, gradually add in the sugar three times, beat until stiff peak form.

3. Sift the flour mixture (C) to the meringue (step 2), gently but quickly fold flour mixture to the meringue with rubber spatula. Add in the egg yolks mixture (step 1), fold until all is well combined.

4.  Pour the batter into the 8” round baking pan lined with baking paper, smoothing the top and baked at the preheated oven 180°C for 35 – 40 minutes.

 

Jelly fruit balls

(A)

100g mango puree / papaya puree/ 

1 tsp agar-agar powder

½ tsp jelly powder

50 g sugar

400 ml water

(B)

Yogurt jelly balls

200ml yogurt

1 tsp agar-agar powder

½ tsp jelly powder

50g sugar

 



METHOD

In a saucepan, combine all the ingredients and bring to a boil. Pour the mixture into the round ice cube plastic tray and refrigerate for 1 hour to solidify. Demold for decoration.

 

Mango mousse filling

(A)       350g mango puree

            60g sugar

(B)       2 tbsp gelatine powder

            6 tbsp cold water

(C)       350ml whipping cream

            35g sugar

           

Mango Mirror Graze

100g mango puree

25g sugar

2 tsp gelatine powder

100ml cold water

 


METHOD

1. Combine the gelatine powder and cold water in a bowl, whisking it well. Set aside for 5 minutes or until spongy. Place the bowl in a heatproof bowl or plate of hot water and stir until the gelatine dissolves. Let it cool slightly, before adding to the filling mixture.

2. In a heatproof bowl, combine the mango puree and water, placed over a saucepan of simmering water, stir until sugar completely melted. Remove from heat and immediately pour through a fine strainer to remove any lumps. Let it cool to room temperature.

3. Pour the gelatine mixture into mango mixture, stir well.  Cool the mixture with cold water to thicken the mixture.

4. Combine the whipped cream and sugar in a mixing bowl, beat the cream with hand mixer until 60% whipped, double in volume but still in liquid form.

5. Pour the cool mango mixture from step (3) into the whipped cream, stir the mixture well with a spatula until incorporated. Keep in a freezer for 15 minutes to thicken the mixture. (This step  will avoid the filling leak out from the mousse cake ring).

6. Adjust the mousse cake ring to 8” which fits the sponge cake. Place it on a plate or a cake board which is bigger than 8”, put the ready sponge cake inside the ring as a base. (Make sure to adjust the ring which is tight and fits to the cake).

7. Pour in the chilled mango mousse filling, smooth the top and refrigerate the entire cake for at least four hours or overnight. 

8. To make the mango mirror graze – combine the gelatine powder, sugar, and cold water in a bowl. Mix it well and place the bowl in a heatproof bowl or plate of hot water and stir until the gelatine dissolves. Pour in the mango puree and stir well, then pour it into the cake that has been refrigerated for 4 hours and keep it in the refrigerator again for another 1 hour. Enjoy!!

9. If you want to make the cake fancy as a special occasion, simply decorate it with fruit jelly balls.






Comments

Popular posts from this blog

Steamed Spareribs With Sand Ginger (沙姜蒸排骨)

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

Easy Apple Tart With Almond Cream

This apple tarts made with frangipane or almond cream, and apples. It’s delicate, beautiful, and most importantly, delicious. The combination of apples, almonds, and cinnamon creates a warm and delightful dessert. Excellent while still warm from the oven, at room temperature, or even cold. The tart itself is buttery and crunchy. It is simple to make, and you don’t need a food processor or hand mixer. The key is that the butter is COLD. I cut it into small cubes and keep it in a freezer for 10 minutes which is much simpler to incorporate into the flour mixture. The almond cream or Frangipane is simple to prepare, and you can make it a day ahead with only a few ingredients. Spread the almond cream over the prebaked pie crust which adds a wonderful flavor, but it also acts as a shield to prevent the apple juices from penetrating into the crust. I am using a 24cm round and removable pie try or tart pan for making this apple tart. It is one of the staple pieces of equipment in my kitc...

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...