Orange Yoghurt Mousse cake with Mango White Chocolate Glaze

Orange Yoghurt Mousse Cake with Mango White Chocolate Glaze

It is high summer in Hong Kong.  Torte made with fruit will be welcome.  I borrowed a book from the public library. It features 50 creative cakes from 10 renowned patisseries, say, Miyamoto, Igrekplus, Konditorei Stern, Patisserie Kanae,  Bon Nouvelle le gateau, etc.  Nice photos are shown.  The book is very appealing.  The first one I attempted to make is adapted from Junko Shirai of Espirit de Fouquet’s, Mango Orange Mousse Cake.  But I did not have some specific ingredients.  So, here is my version with changes in the mousse and glaze.

Orange Yoghurt Mousse Cake with Mango White Chocolate Glaze1

Cake base
3 eggs
60g golden caster sugar
51g cake flour
9g corn starch
30g butter

Preheat oven to 180C

Whisk egg white till foamy. Add 40 gram sugar in two separate batches and whisk until glossy and semi-stiff

Whisk the egg yolks and the rest of the sugar until well incorporated

Fold in sifted flour in 3 batches till well mixed.

Spoon some batter into melted butter. Mix till well incorporated. Fold the butter mixture into the cake batter

Pour the batter into a 18cm square cake tin

Bake for 15 minutes

Orange Yoghurt Mousse Cake with Mango White Choolate Glaze12

Orange Yoghurt Mousse
340g cream
20g golden caster sugar
2 teaspoon Grand Marnier
60g golden caster sugar
100g fresh orange juice
10.5g gelatin
340g plain yoghurt
Optional: 2 drops of orange food colouring

Bloom the gelatin in ice water.

Whip the cream, 20g sugar and Grand Marnier until soft peaks form.

Warm the orange juice and dissolve the 60g sugar. Add the bloomed gelatin at around 65C. Mix until the gelatin is dissolved.

Add yoghurt to the orange mixture. Mix well.

Blend in the whip cream till well incorporated.

Set it in the fridge for a few hours.

Orange Yoghurt Mousse Cake with Mango White Chocolate Glaze slice

Mango Glaze
50 grams white chocolate, finely chopped
4.5g gelatin
50ml mango puree
25g sugar
50 grams liquid glucose
35g whipping cream

Melt the chocolate in a bowl over simmering water. Stir occasionally. When the chocolate has melted, remove from the heat and set aside to cool.

Bloom the gelatin in a bowl of cold water.

Combine mango puree, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose dissolves, and mixture starts to boil. Remove from heat.

Stir cream into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine.

Allow glaze to cool to 27C. Pour it over the surface of the cake.

Sit it in the fridge to set.

Enjoy!

Orange Yoghurt Mousse Cake with Mango White Chocolate Glaze2

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