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Mango Mousse Cake



Last weekend, I made a mango mousse cake for the husband's advance birthday celebration. I hardly make mousse cakes at all. In fact, the first (and only) mousse cake I have made is the chocolate mousse cake, for the toddler's first birthday celebration at the in-law's place.

I was hoping that the husband would love the cake, but he didn't! He's found that the creamy taste from the whipped cream is too much for him. Erm ok, now I know. Haha!

I guess that was because there wasn't any sponge cake inside the mousse, which I should have! I was feeling lazy, so I decided to use the lady finger biscuits that I bought from Phoon Huat. However, just before using it, I realised it has expired! And I thought I bought it in Feb, when it expired in Jan :(

So I decided to just make the mousse, since I didn't have time to make any sponge.

Thankfully I had some homemade granola, so I just crushed them and mixed it with some coconut oil to make the "crust", in place of the sponge cake or lady finger biscuits.




This recipe from Helena's Kitchen is quite good. I also realised that 1 of my friends is also using this recipe! So, it should be really good :)


print recipe

Mango Mousse Cake

prep time: 1 hour and 15 MINScook time: total time: 1 hours and 15 mins

INGREDIENTS:

Mango Mousse
  • 17g Gelatine Powder
  • 60g Hot Water
  • 350g Whipping Cream
  • 3 tbsp Icing Sugar
  • 300g Mango Puree
  • 200g to 220g Cubed Mango
  • 1 tbsp Rum, optional
  • Cake, sliced to thin layers, about 2 or 3
Mango Puree
  • 150g mango puree
  • 1 tbsp gelatine
  • 4.5 tbsp boiling water

INSTRUCTIONS:

  1. In a large mixing bowl, whip the whipping cream with icing sugar to peaks. Once done, place in the fridge to chill. Otherwise it would melt.
  2. Dissolve gelatine powder in hot water, in a small bowl. When the gelatine is fully dissolved, add it to the mango puree. Add rum if you prefer. Mix well.
  3. Add this mango mixture to the whipped cream from Step (1). Mix well till incorporated.
  4. Wrap the bottom of your cake ring with cling wrap. Using a 17cm (7") cake ring, place a layer of cake and pour in the mango mousse. Make sure the mousse covers the corners of the cake ring.
  5. Add in mango cubes and cover them up with additional mousse. Let it set slightly for about 10 mins in the fridge.
  6. Remove from fridge after 10 mins. Place another piece of cake on top and pour in the remaining mousse. Let it set for 30-45 mins in the fridge.
  7. In the mean time, dissolve gelatine in hot water for mango puree topping. Mix in the mango puree and stir well.
  8. Pour the topping onto the set mousse carefully after 30-45 mins. Let the cake chill for at least 3 hours before removing the cake ring and decorate as you wish.

    Note:
    - Chiffon sponge cake should taste best with this mousse cake. Vanilla or chocolate would be great flavor choices. Please click here to see Helena's recipe for cake.
    - To remove from the cake ring, simply wrap a hot towel around it and try to move the ring out slowly. If you experience problem, can use an offset spatula to go around the ring gently (up down motion) for easier removal.
www.cherienoms.com


Always so happy during birthday celebrations!






How about you? Do you like to make mousse or jelly cakes? Share with me your favourite recipe! :)

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