Mango Mousse Cake
Roland, I have posted this recipe especially for you. Hope you will have as much success in this as you had with the Black Forest Cake.
This photo will show you the swirl effect that I have done with the 2 tbsp of mango puree.
This photo is the sliced version showing you how to let the mousse flow over the circumference of the cake so that you don't have to do the extra creaming.Ingredients:
Chiffon cake base 2 pieces (2cm high each)
Whipping cream 350ml + 3 – 4 tbsp icing sugar
Mango Puree 300g (remove 2 tbsp for swirl effect)
Diced mango cubes 200g
Gelatin Sheet /powder 17g
Rum 1 tbsp
Method:
1. Dissolve gelatin in 60ml hot water. Keep warm for use later.
2. Whip cream till 70% stiff or mousse state.
3. Add gelatin solution into mango puree and mix well.
4. Add mango gelatin mixture into whipped cream and combine well.
5. Put 1 layer of cake on to cake pan and top it with mango mousse filling. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
6. Put in the other cake layer and pour all the mousse over it.
7. To create the swirl effect on top of cake: drop teaspoon of mango puree on the cake surface and swirl the puree with a toothpick. I put 1 tsp on the middle of the cake and the rest at clock postion of 12, 2,4,6,8 and 10.
8. Chill cake for 3 hours before serving.
*** I lined the inner circumference of my springform cake pan with pectin/plastic cake tape and trim my cake to be smaller than the springform pan. This way the mousse will cover the whole cake and you don’t need to cream the cake but just pipe some rosettes or whatever with some cream and do the rest of the décor on the cake.
You can omit the swirl effect and decorate cake with sliced mangoes.
Chiffon Cake Base recipe:
A) 4 egg yolks, 1/4 tsp salt, 40g castor sugar, 1 tbsp rum, 1/4 tsp vanilla essence, 150g cake flour, 3/4 tsp baking powder, 75ml corn oil, 110ml water
B) 4 egg whites, 1/2 tsp cream of tartar, 40g sugar
Baking of this cake will be similar to that of the black forest cake.
Labels: Cakes
posted by Florence @ 2:09 PM
85 Comments:
Florence,
Is this the recipe you used for the one shown at KC?
I was wondering if I can use this recipe for durian mousse cake by substituting the mango puree with durian.
Hi Judy,
This is the one shown at KC except for the topping.
I supposed you could use this for the durian mousse but you have to strain your durian pulp to get rid of some of the fibres otherwise your mousse will not be smooth. Try to blender the durian pulp with some whipping cream/milk and strain well. :)
Hi Florence,
Okie, will try that! Thanks! Btw, hubby loves the blackforest cake alot! ;)
Hi Florence, is there a reason why no matter how much i whipp, it doesnt turn into mousse state or stiff?
Hi Jon,
If you have problem whipping cream try this:
1. Chill stainless steel bowl and beaters in fridge before using.
2. Whip cream over a bowl of ice water. Esp, during hot weather.
When cream starts to thicken, beat a further 10 counts and that's about mousse state. If you overwhip it the fats will separate from the cream and you will get mashed tofu like mixture.
Hi Florence, just one more question, do i use heavy whipping cream or ultra-pasturized?
Hi Jan,
I used heavy whipping cream (35%).
Florence
Your cake looks yummy, would like to try out this cake, but few things to ask:-
1) 350 ml whipping = how many gm?
2) 17 gm gelatin powder = how many tablespoon
3) Size of cake pan used
4) Rum or rum falvour? I did check out from the shop, they told me that they are selling rum flavour only.
Just for your info, I am from Malaysia.
Hi Jiji,
Sorry, I miss this!
1) 350g whipping cream = 350ml
2) 1 tbsp gelatin powder = 10g, 1 tsp = 3.5g so agar agar shou1d be 1 tbsp + 2 tsp of gelatin powder.
3) Cake pan can be 18 - 20cm.
4) If Rum flavour, use 1/2 - 1 tsp.
Happy trying!
Florence
Thank you
Gosh! your cakes looks good! I am going to try our recipe for my daughter's birthday.
Wish me luck!
Hi Glutton,
Happy trying! :)
Hi....your recipes n pics really looks tempting even me (a baking dummy)would like to try. I just want know what do u mean by cake flour? Is it the same as plain flour?
Hi,
Cake flour is a low protein flour.
If you cannot find cake flour, for 1 cup plain flour, remove 3 tablespoons of flour and replace it with 3 tablespoons of corn starch.
What do u mean a)
b)
Does it mean u can use any of the recipe but come out with the same result.
Also 3 or 4 tsp of baking powder or do u mean three quarters of a tsp??
Thank you
Hi,
(a) and (b) are the ingredients for the cake base.
Yes, 3/4tsp means three quarters teaspoon.
Hi Florence, thank you for this great recipe. I made this last week and the cake turned out really well!! :)
The chiffon cake turned out to be a good height (around 5+cm) but was a little bit dry. Could you advise what could have gone wrong?
Thank you very much.
Hi,
2 possibilities:
a) You over-beat the egg whites.
b) Bake in too high temp or too long.
Hope this is of help!
Hello Florence,
I have some questions. Should I also warm the oil and water and what temp should that be? Can I dump in the oil and water together into the yolk mixture? And how long should I stir them? Thanks.
Hi sharon,
As long as it feels warm to your touch will be ok.
Add in the oil first, blend till well mixed then add in the water and blend till well mixed. :D
Florence, Thank you for your reply. You have been very helpful. :)
Hi Florence ,
Your cake looks so yummy . can't wait to try it . can you give me the measurments in oz. and teaspoons and tablespoons . thanks !
my e mail is di4pie@yahoo.com
Hi Florence ,
I make a chiffon cake using Martha Steward 's recipe coz it's in US measurment :D . too lazy to convert yours . it was great . taste like chinatown cakes . will try the mango mousse with the cake next .
Diane
Hi Diane,
Good to know that you tried the MS chiffon recipe with success. :D
Hi Florence,
I made the mango mousse cake for dinner party . I added the extra mango puree in with the batter ( substituting the water part ) it didn't work . it made the cake wet and heavy . the mousse was good but not the bright yellow as your pic .I use both yellow and green mango .
Diane
Hi Florence,
Does the cake needs to chill after the mousse laid?
Hi,
Of course, step (8) tells you to chill cake for at least 3 hours before serving. :D
oh, thanks, I overlooked this step, but will the cake become hard when I take out from the refridgerator,and will the mousse melt after a few hours?
So sorry to ask you so many questions :(
Hi,
The cake will not be hard, but it will be like those mousse cakes that you buy from the shops.
The cake can last for at least 2 - 3 hours in an air-cond room without melting.
Did the mango mousse cake last weekend. Turn out to be quite heavy, nothing like mousse. Maybe it's because I've overbeat the whipping cream, could have pass the mousse stage. So unhappy, got to beg people to finish it :(
Hello Florence,
Thank you for sharing such great recipes!!! I love your chiffon cake~ it's perfect! And I tried your mango mousse cake: it tastes like heaven! I can't wait to try other recipes of yours!
Hi Diane,
To get the nice yellow color for mango mousse cake, you must use those yellow mangoes only - Luzon mangoes. :D
Hi wendy,
Think you have overwhipped your cream!
Hi anonymous,
Glad you liked the mousse cake and happy trying. :D
hi Florence ,
Made your cake last night .my mousse still comes out more orange than yellow . i use the long yellow mangoes .I might have over whipped the cream a bit or use too much gelatin(2 packages)it was kinda stiff . when u say pour do you mean spread? that was i do to the mousse to cover cake .
diane
Hi! Can I use mango pudding powder instead of puree?
I bought a springform pan but it's NOT a non-stick one. I wanna make this cake and I'm afraid the sides of the cake will stick to the pan and I'll not be able to release the cake easily. I saw you mentioned that you lined the inner circumference of your springform cake pan with pectin/plastic cake tape. Can I line it with parchment paper instead? Do I need to grease the pan?
Thanks!
quinn,
Yes, you can line it with parchment paper. I guess you need to grease the cake pan else your parchment paper won't stick nicely to the sides of the cake pan.
Once the cake is chilled and set, use a hair dryer to warm all around the sides of the cake pan to release the cake.
Thanks a lot, but a hair dryer sounds funny. Can't I just wrap a warm damp cloth around the pan?
Quinn,
The heat from hair dryer is much better but you can use a hot towel too!
I much prefer the hair dryer - fast and efficient. I use it for the easy release of all my chilled cakes.
You'e been very helpful. Thanks a lot. Will let you know how the baking goes!
Dear Florence,
I really need your help here.
Mango is not in season now in Australia and I need to bake something fancy for a special birthday event upcoming end of this month.I wanna use my purposely bought new 9 inch sprinform pan Hence, I've opted for a chocolate banana cake by pearlyn83. This cake requires baking in an 8 inch round pan. Then, place it in a 9 inch pan and pour CHOCOLATE GANACHE all over it. I see this method of decoration very similar to yours. But the chocolate ganache will rip off when unmoulding. I don't know how to prevent this and don't know what to do. Any idea please? Will you kindly email me and guide me or you could just explain in detail here. Thank you very much and I do know it's a lot to ask for from you. Thanks again.
I forgot to give you my email. It's bakingquinn@gmail.com
Also, you think the grease and lining sides of springform pan method will be applicable to the chocolate banana cake. When the chocolate ganache set, will it allows me to peel off the parchment paper nicely witout doing any damage to it. Thanks again.
Worried,
Quinn
Hi Florence!
I just wanted to say that I've been using your chiffon cake base recipe for every cake/mousse cake that i've made since i found ur blog! It's absolutely perfect! Thank you for sharing your recipes!! Your blog is my favorite recipes website ^^
chicaboo,
Thank you and I'm glad you liked the chiffon cake base. This is one of my favourite cake base too! :D
Hi Florence,
What's KC? A food website?
Hi,
This is Krissel from the Philippines. Just dropped by to say, I baked your recipe today and PERFECTLY loved it! The chiffon base is so PRETTY! very fine, soft, smooth. AMAZING! And the mango fits right!!!:) just want to thank u for this recipe in behalf of all of us who enjoyed it!:)
Hi Florence,
I'm from SGP. Recently, i made this mango mousse cake. However, the top layer of the mango mirror turned dark in colour after refrigerated. I wonder what had happened and hope to seek your kind advice on this problem. Thank you very much and hope to see your reply. Love from, Minmin
Krissel,
Glad you liked it. :)
minmin,
Use the mango puree from Step (3). That is, those with the gelatin added, it will help preserve the mango swirl.
Dear Florence,
I am so glad to see your reply and thanks so much for your advises.
So far, I had made my first mousse cakes, chiffon and cheese cakes with success, all from your recipes. Thanks again.
Love from MinMin :)
Hi Florence,
It's great that I found your blog. Your receipes are look very delicious and I just can't wait to try. I have confident that this time will be a success. I wanted to know whether I can use the can mango pulp instead of fresh mango for this receipe.
Thanks so much!
Claudia
Claudia,
Yes, you can use mango pulp.
Hope you will enjoy the cake. :)
Hi Florence,
Thanks so much for your prompt response. When you said blend the egg white into york mixture well (preparing cake base).Can I use the hand mixer or it will cause problem. The last 1/2 egg white which I believe needed to fold in instead of using the mixer. Please clarify. Thanks again.
Claudia
Claudia,
I use a spatula to blend/fold in all the egg white to the yolk.
Hi Florence,
I am so excited since discovered your blog. The hardest part for me is to make the cake base. My cake collapsed the 1st time. 2nd time was very sucessful after I read how to beat egg whites. 3rd time shrink so much had only 3 cm left. They all cracked even tried to put a pan of water inside the ovan. YOu're a genius. I love the perfect cake you posted. I will continue to try and thank so much for all your advice.
Claudia
Hi Florence,
I used a similar recipe on Jo's blog to do a Mango Mousse Cake. Instead of dividing into individual cup, I poured the mixture into a pot. However, it still stays liquid after 4h. Do you know what the problem might be?
-Julie
Hi... Thank you for posting your recipes. I have enjoyed reading your posts very much.
I have one question about the sponge base. I made the cake as directed and everything was fine until I flipped it to cool. The bottom of the cake caved in during the flip and when I removed from pain, the middle sagged down. Can you suggest how I can keep the middle from sagging? Is it because I overbaked? (I use a 9inch pan plus parchment on bottom to bake for 45 mins)
Hi Florence
I did the mango mousse cake for my husband's birthday. The mousse was ok but sadly, the chiffon cake didn't taste good. It was kind of dry and dense. It's supposed to be light & fluffy? I blended everything using the electric hand beater. Should I have used a spatula? I would be grateful if u could tell me where I might have gone wrong. Thank u. :)
Pauline,
The cake base is basically a chiffon base so you are not suppose to mix everything using the electric hand beater.
Use the electric hand beater for beating the egg white only.
Use a balloon hand whisk for the egg yolk part.
Use a spatula to fold the egg white.
Hope this is of help. :)
Thks Florence. :) juz knew i did it wrong when i bit into it! juz tried baking tis year so still have a lot to learn. grateful for blogs like urs. Thks again. Btw, ur cookie stamp is cute! Have fun! :)
Hi Florence,
hm. i'm not sure if it's just me but i cannot see your base recipe. i see the ingredients but not the directions. do help! intending to make this for a friend's birthday tmr. thanks!
Dianne,
Instructions for the cake base is the same as in the Black Forest Cake as in the link provided in this post.
Hi Florence,
I'm going to try your mango mousse recipe for my brother's birthday. It calls for 1 tbsp of rum. Where is it used?
Thanks!
Hi,
Thanks for letting me know that I have left out the use of rum in my recipe. Put the rum in the whipping cream.
Hi Florence,
It's my first time baking a cake and I tried this recipe. My cake turned out beautifully, 5 cm tall :) My family enjoyed the mousse cake a lot - light, not too sweet. It gave me more confidence to try more baking. Thank you very much for sharing!
P.
Florence, for the cake base do i just bake it first and then cut the cake into 2 or 3 layers ?
If i cut the cake will it break easily or is there a method of cutting the cake ?
Florence,
I have another question to ask u. What mango puree brand did u use?
Florence
I'm stuck on another problem. When i put the mousse on top of the cake layer do i do that in the springform pan? After putting 1 layer of mousse then another layer of cake on top of that will the cake fall on top of the mousse? Or will it be able to hold its shape?
qt_bee,
Yes, bake the cake first and slice into 2 or 3 layers.
I used fresh mango puree.
You can chill the mousse layer for 15mins before topping it with another layer of cake if you are afraid that the mousse might not be firm enough to hold the weight of the cake slice.
Hi Florence,
I thought i'd just let u know that the baking of the cake worked out great and mousse turned out to be in the right texture.
Thanks for the wonderful recipes. =)
Hi Florence,
Thanks for the recipe : ) I just finished making it and really exicited to taste it tomorrow but from the bits that I've tasted it's really good, I really like the recipe for the chiffon cake :3 thanks
qt_bee,
Glad it turned out fine for you.
Enjoy the cake!
Do I still need to warm the oil since I'm not adding cocoa powder?
I plan to bake the cake a day in advance and layer with mousse filling the next day. Do I need to keep the chiffon cake base in the fridge or counter top is ok? Thanks. Rene
blessed homemaker,
No need to warm the oil.
Rene,
Keep in the fridge.
Hi Florence,
Thanks for your prompt reply. I actually made the cake before reading your comments, and no, I didn't warm the oil. I've made this yesterday. Will update after we've sliced it tonight.
The cake is well received :) Thanks for sharing. I've uploaded the pics in my blog.
http://blessedhomemaker.blogspot.com/
hi i just wanna ask ..for the mousse....... it came out kinda liquid ... just wanna noe what did i do wrong....thx
hi florence!
may i confirm - do i use 3 to 4 tbsp of icing sugar or 3/4 tbsp? (:
thanks!
Hi,
3 to 4 tbsp icing sugar.
Hi Florenece
Can i fill up mousse filling when cake base is still a little warm ? Tyring t make a cake for birthday but limited time given
Thanks
Hydrangea,
Not advisable on warm cake.
Florence,
I adopted your mango mousse recipe to make my mum's birthday cake, all my family members like it. It's not sweet, just nice and blend very well with the sponge cake.
Thanks for sharing this recipe. Here is my blog.
http://my-sweet-hut.blogspot.com/2009/10/mango-mousse-cake.html
Cyndisc
Thanks so much for sharing your mango mousse cake recipe. I used another sponge base for 9x13 inch birthday cake and doubled your mousse recipe. It came out perfect. Everyone enjoyed it tremendously.
Gelato
Post a Comment
<< Home