Friday, February 17, 2017

Mango Cheese Mousse Cake

Do you like mango dessert?  I guess most people will say "yes".  
Mango is one of the popular fruits in Asia, it's nutritionally rich with nice fragrance and taste.   I love the Mango Sticky Rice, it's one of the foods I must eat every time I visit Thailand. 

When I was a small kid, I didn't appreciate mango at all.  I lived in a Kambung where my parent had a big land with many local fruit trees in our premises, mango tree was one of them.  No one bothered to take care of the mango fruits and left it to the insects and birds.  I guess during that time, we had many fruits to choose and as a kid, fruits like rambutan, durian, banana, etc were more popular to us.    Now, thinking back, it was very wasteful as those were organic fruits that hard to get today.

Last week, I wanted to make a cake to share with my friends in a gathering session. My initial thought was to make with durian flavour since most of them are durian lovers. However, durian is not in season, I had then chosen mango as an alternative.

I bought a pack of mango (2 pieces) and despite keeping for 3 days, it was still unripe. Given that the gathering session was on the next day, I had no choice to go ahead with the unripe mango.  The outcome of the cake was super sour despite 20% more of sugar added. I went to the gathering with empty handed as I didn't want to share failed product with people. 

Through this lesson I learned that if the ingredient is not up to the desired quality or taste, I should not proceed further or I should replace with something else if not,  all the effort will go down the drain.  

The setback didn't demoralize me, I went ahead with 2nd attempt.  This time, I ensured the mango had fully ripen before using it to make the mango cake.   Finally, I made it, the 2nd cake tasted good, my family and siblings gave me the thumbs up.   

This ends my mango story .....

If you are a mango lover, the following recipe may interest you.

Mange Cheese Mousse Cake Recipe
The Mango Cheese Mousse cake is made by 3 layers of vanilla sponge, each spread with mango cheese mousse filled with  fresh mangoes, the whole cake was coated with mango cheese mousse and decorated with piped whipped cream flowers.

Texture:  The sponge cake is soft, fluffy.  The mousse is rich and cheesy.  The combination of sponge cake and cheesy mousse make this cake delicious.

Vanilla Sponge Cake
Ingredients:   (for ONE 8" round or Two 6" round)
- 4 egg Yolks   (76g)      
- 40g caster sugar 
- ½ tsp Vanilla Essence

- 2 tbsp milk (30g)
- ¼ cup (56g) Oil

- 80g Cake Flour             } sifted
- ½ tsp Baking powder }
- pinch of salt

- 4 egg whites (150g)
- 75g castor sugar (original was 90g)
- ¼ tsp lemon juice or vinegar 

1. Whisk egg yolks, sugar and till light and pale yellow (about 4-5 mins) and then add vanilla essence.
2. Microwave milk and oil for 20 sec and then immediately stir into the egg yolk mixture (Step 1) with a hand whisk.
3. Fold in flour, baking powder and salt, stir till smooth.  Set aside.  (Remember to preheat oven at 160*C.)
4. Use a mixer,  whisk the egg whites on medium speed till frothy (30 sec), add in a drop of lemon or vinegar,  and sugar a little at a time, whisk on high speed till medium (firm) peak form (about 3-4 mins).
5. Fold 1/3 of the meringue into egg yolk mixture from step 3, mix till almost combined.
Repeat the same for remaining 2 portions, fold in the meringue lightly until well combined.
6. Pour batter into two 6" round pans or one 8" round pan and fill to 70% full. Tap on the table to release bubbles.   
7. Bake in preheated oven at 160*C for 20 mins and then lower to 150*C for another 20 -25  mins (for 6") or till skewer comes out clean.
8. Once bake, let it cool down a bit (2-3 mins) and remove cake from pan.

Mango Cheese Mousse
  • 300g cream cheese
  • 2.5 tsp lemon juice
  • 90g sugar (if the mango is sweet, can cut down to 75g)
  • 2.5 tsp rum
  • 300g mango puree 
  • 1 ½ tbsp gelatin } Premix and microwave/ double boil
  • 3 tbsp water }
  • 400ml dairy whipping cream 
  • 2.5 tbsp caster sugar
  • 150g or 1 mango (cubed)
  • 300g non-dairy top whipping cream (Optional for icing)

1. Cream cheese, sugar, lemon juice together till smooth and creamy (2-3 mins). Add in rum and mango puree and mix well.  Set aside for step 3.
2. Mix gelatin powder with water, rest for 2-3 mins and then microwave for 20 sec or double boil till dissolved.  Keep warm and set aside.
3. Whip whipping cream with 2 tbsp sugar till about 70% stiff or mousse state (about 3 mins) and stir into mango cheese mixture from step 1.   Add in gelatin solution from step 2 and mix till combined.  

1. Cut sponge cake into 3 layers, place a slice at bottom of a loose based pan. 
2.  Spread  1/7 of mango cheese mousse on it,  top with a layer of mango cube and then cover with another 1/7 of mango cheese mousse.
3.  Place in the 2nd slice of the cake, repeat the same step above. 
4.  Place the top layer of cake over, pour in remaining mango cheese mousse, ensure all sides are filled.
5.  Let the Mango Cheese Mousse Cake  freeze for 3-4 hours or chill overnight to set. 
4. Whip top whipping cream, remove cake from ring, cover the cake with whipped cream and decor as desired. Chill for at least another 1- 2 hours before serving.

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