Thursday, 25 October 2012

Mango Mousse Cake (芒果慕斯蛋糕)

自从自己会做蛋糕以后,就很少在外面蛋糕来吃了。只是有在蛋糕店或café的橱窗望一望,看看有什么蛋糕比吸引的可以偷偷点子。那天心血来潮,在“D” Cafe喝咖啡,叫老公order一个巧克力慕斯蛋糕试试看。蛋糕第一口咬下去,我老公有order错吗个是mud cakemousse cake。老公只有一种巧克力蛋糕排在那里嘛!没有啊。。。我不甘心,即刻打开menu检视一下,果然餐牌里的巧克力慕斯蛋糕和在我面前的是一模一的,只是照片里的蛋糕好像比完美和柔,而在我的面前的是一个硬蹦蹦块类mud cakemousse cake。因为付695(马币21块钱一片糕,心痛到要命),所以只好乱乱吃了一点就算。很生气,即刻去超市买了材料回家立志自己做一个慕斯蛋糕。芒果慕斯蛋糕一直都在我的to do list里面的,正是芒果季节,还等什么,就是它了  -  期待已久 的芒果慕斯蛋糕。

翻查了很多家,忽然看到All That Matters家的芒果慕斯蛋糕做得很美,所以决定用了她的食谱。不只是好看,食谱也是我觉得很赞的哟!

芒果慕斯蛋糕 Mango Mousse Cake)

Mango Mousse Cake

Sponge Cake Base :
2 Egg Whites

35g Fine Sugar

1/4 Tsp cream of tartar

2 Egg Yolks

20g Fine Sugar

50g Milk

24g Corn Oil

48g cake flour

20g cocoa powder (Sift together
with cake flour)


1) Prepare and line a 16cm baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till stiff peak.

2) In another bowl, whisk egg yolks, sugar until combine.
add milk and corn oil to egg yolk mixture then fold in sifted flour mixture.

3) Fold in egg white mixture into egg yolk mixture in 3 portions

4) Bake at 170°C for around 35 minutes or till skewer comes clean. When cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely. Slice the cake horizontally into 2 slices.

Mango Mousse :
17g Gelatine Powder

60g Hot Water

350g Whipping Cream

3 Tbsp Icing Sugar

300g Mango Puree (if regrigerated, bring to room temperature)

1Tbsp Rum

200g to 220g Cubed Mango

Mango puree topping:
150g mango puree (bring to room temperature)

1 Tbsp gelatin
4-1/2 Tbsp boiling water


1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.

2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.

3) Add the mango mixture to whipped cream. Mix well till incorporated.

4) Use a 17cm inch cake ring (or spring form pan), place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.

5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.

6) Meanwhile, dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Pour the topping onto the set mousse carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with sliced mango, blueberries and edible flowers.

Recipe adapted from :All That Matters

* to remove the cake from the tin, i used a hot towel to wrap around the cake tin until u can see the top jelly started to loosen from the mould.