I've promised someone to post Mango Mirror Cake sometime ago and this recipe has been in my folder for at least 3 months ...sorry for the long overdue.
I love mango and I can eat mango almost everyday during the mango season because mango is so refreshing and chilling. I love to make mango pudding and sometimes add mango into salads too, especially this Mango Mirror Cake is my family all time favorite.
Here is the recipe
150g Mango puree (sweetened)
13g Gelatin powder
1 tsp Mango flavor
220g Fresh whipped cream
In a pot add mango puree, water, sugar and gelatin powder together and bring to boil till gelatin and sugar dissolved.
Leave to cool in a large bowl and set aside.
Sponge Cake Ingredients
(for 1 - 8" cake round tin & 1 - 9" square baking tray)
4 Large Cold eggs
250g Optima flour
50g ice water
60g Corn oil
1 tsp Mango flavor
1 Fresh mango, cut cubes
Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick.
Lower speed and slowly add in corn oil, mix well.
- Take out some plain batter (about 200g) and mix with some chocolate emulco and blend well.
- Pour plain batter into 9"square (lined) tray to about 1/2 inches high and remaining plain batter to 8" round (lined) cake tin.
- Pour the chocolate batter into piping bag and pipe straight lines on the 9" square tray.
- Bake the 9" square tray at 180C for about 8-10 mins and 8" round cake tin for about 25 mins.
- Remove sponge cake from tin and tray immediately after baked and leave to cool.
- Measure the height of the round sponge cake to about 3.8cm and cut to 3 slices.
- Cut the square sponge cake into 3 slices to about the width of 5cm (the height of my cake ring is 7cm).
- Whip fresh cream to soft peak and mix into the mango mixture with a hand whisk.
- Lay the first layer of the round sponge cake at the bottom with an adjustable cake ring, size it slightly larger than the round sponge cake and place the 3 slices of square sponge cake at the side then close up the cake ring so that the cake fit nicely in the cake ring.
- Pour some mango mousse onto the sponge cake and sprinkle half of the mango cubes on top and spread evenly with the back of a spoon. Make sure the mousse fill the gap between the sponge.
- Lay the second layer of the sponge cake onto the mousse, spread mousse again and sprinkle the remaining mango cubes on top and cover with the last slice of sponge cake on top and spread remaining mousse on it.
- Use a scraper to level the top and make sure there is about 1/4 inches left at the top of the cake ring for the mango puree topping.
- Chill the cake for at least 4 hours or till overnight.
Mango Puree Topping
125g Mango puree (sweetened)
1/2 tsp Gelatin powder
1/2 tsp Agar agar powder
- Boil liquid until gelatin powder, agar agar powder and sugar dissolved.
- Cool down the mango puree a little and gently pour on top of the mango mousse cake (pour mango puree on the back of the large spoon so that the puree flows evenly on mousse cake).
- Allow the mango topping to set for about 30 mins or more in the fridge.
- Use a small sharp knife to scrape (about 1 inches deep) the side of the cake.
- Gently slide the cake ring larger to release cake.
- Finishing decorating the cake as you desire.
Labels: Mango, Mousse Cakes