I love mango but it is not good to health from the view of herbalist. I need to be in very good control, stay away as possible. Well, this occasion is not me eating the heavenly fruit alone but share with friends. In two days will be Kurt’s birthday, so here is the mango mousse cake. HAPPY BIRTHDAY to KURT in advance!
The bottom is a soft sponge cake. Mango mousse is simply mango, cream and egg. Enjoy it with a vertical cut. The soft cake and fragrant mousse amalgamated and fusioned nicely, like marriage in perfect harmony, complementing each gorgeously. It’s the first trial and declared successful! Yum!
Sponge Cake (18cm / 7″ cake pan)
- Beat 3 egg yolks with 10g sugar. Blend in 20g milk and 30g melted butter.
- Fold in 50g sifted cake flour and 1/2 teaspoon baking powder.
- Beat 3 egg whites until foamy. Gradually add 30g sugar in two batches and beat until soft peaks form. Fold in the beaten egg whites into the cake mixture.
- Bake at 190°C for 12 minutes.
- Cool and cut into half horizontally.
Sponge cake 430g fresh mango (diced) Cream 200g
Gelatin 20g 1 Egg white 20g sugar 50gCream 1 Egg yolk
- Slightly boil 50g cream and pour into the egg yolk. Let cool and add to the mango dices.
- Beat 200g cream until stiff.
- Soak gelatin in ice water. Melt in microwave and mix with the mango mixture.
- Beat egg white until foamy. Add in sugar in two batches and continue to beat until soft peaks form. Fold it into the mango mixture and mix well.
- Blend in the whipped cream.
- Place a piece of sponge cake at the bottom of the cake pan. Pour in the mango mixture and let stand in the refrigerator for a few hours.
- Decorate the top with mango dices and strawberries. Enjoy!