Mango Mousse

Sponge Cake

250 Optima spongecake mix
4 cold large eggs
50 gms of water
60g corn oil
1 tsp mango essense

Grease and flour a 9″ round cake pan. Preheat the oven at 180C.

Put all the ingredients into a mixing bowl EXCEPT the OIL. Mix the ingredients well at high speed till the consistency is thick.

Gradually add in the oil and continue to beat at slower speed until the oil is well mix with the batter.

Pour into the pan and bake for about 25 to 30 mins. Remove the cake and turn the pan over on a cooling rack to cool. Slice the cake horizontally into 2 or 3 equal portions (depending on your preference).

** If you have a sponge cake recipe you prefer, you may also use it by adding a tsp of mango essence to it instead of using optima.

Mango Mousse (Get riped and sweet mangos)

300 gm mango puree
26 gm gelatin
60 gm water
80 gm caster sugar
440 gm cold whipping cream
2 tsp of mango essense
1 mango cubed (you may add more to the filling if you like)

Place mango puree, gelatin, water, sugar into a bowl and bring to a boil. Keep stirring to make sure all the ingredients blend well. Leave a side to cool.

Meantime, whip the cream in a chill glass or metal bowl preferably. Otherwise, at least keep the bowl cold by putting it in a tray of ice cold water as you whip. Whip till you see soft peaks. Do not over whip.

As the puree mixture has cooled down, gently fold into the whipping cream until its well blended.

Putting the cake together with the mousse

Place the first layer into a springform pan, lightly bigger than the sponge cake.

Pour some mousse onto the first layer, completely covering the cake and fill up the gaps between the pan and the cake thoroughly. Lay the mango cubes all round the mousse layer.

Lay the 2nd layer and do the same. If you have divided the cake into 3 layers, do the same for the 3rd layer.

Then chill the cake for at least 4 hours before layering the gelatin topping over.

The Mango Gelatine topping (IMPT: Please read throught the directions for this before preparing)

250 gm mango puree
250 gm water
2 tsp gelatine powder
2 tsp agar agar powder
60 gm sugar

Decoration

1 mango cubed
Toasted almonds
Some whipped cream with mango essence (optional)
Lint thin slice chocolate

Put mango puree, gelatin powder, agar agar powder, sugar and water into a pot and bring to a boil. Divide the mixture into 2 equal parts and let it cool down. NOTE: Pour one part onto the cake first and keep the other part warm so that the mixture do not start to set as it cools further. You may also make two parts separately so that you need not worry about keeping the other portion warm while waiting.

Before pouring the topping mixture, pile the mango cubes in the centre. Then pour one part over the chilled cake.  As the mixture may still be warm, some mango mousse may float to the top. Do not worry about it. Level the cake and put it into the fridge to chill for about 45 mins first. When the jelly topping is firm, pour the other portion of the mixture over to get a flawless topping. Make sure the 2nd portion of topping is also cooled. Chill in the fridge for another 1 hour or until topping is firm.

Slide a knife around the sides of the cake tin and remove the cake from the springform pan. You may then spread the toasted almonds all around the sides of the cake. The mousse should be able to hold the almonds but for me, I had some extra whipped cream and I find it easier for the almonds to stick after I spread some mango flavoured whipped cream on it. Decorate further with Lint chocolate on top. Put in back to the fridge to chill till ready to serve.