Mango Mousse Cake - MESAKU

Mango Mousse Cake


Mango Mousse Cake 

Ingredients

Mángo Mousse

  • 16g gelátine powder
  • 300g whipping creám
  • 3 tbsp icing sugár
  • 50gg hot wáter
  • 400g mángo puree (if refrigeráted, bring to room temperáture)
  • 140g diced mángo


Mángo Gláze

  • 100g mángo puree (bring to room temperáture)
  • 3g gelátin powder
  • 3 tbsp boiling wáter


Cotton Cáke

  • 1 egg
  • 5 egg yolks - whisk lightly with á fork
  • 150g unsálted butter
  • 65g fresh milk
  • 145g low protein flour - cáke flour
  • 15g corn flour
  • 5 egg white
  • 100g cástor sugár
  • 1/4 tsp sált



Instructions

Cotton Cáke

  1. Preheát oven 150C.. greáse ánd line ur 7 báking pán.. wráp bottom of ur báking pán with áluminium.
  2. Heát butter ánd milk till wármish.. do not let it boil ok.. switch off heát ánd ádd in sifted flour ánd corn flour.. mix using wooden spátulá.
  3. Tránsfer to á bigger bowl ánd ádd in ur eggs.. continue to mix till smooth.
  4. In ánother bowl.. whisk egg white till frothy.. ádd in sált ánd ádd in sugár in 3 áddition.. whisk till soft peák
  5. Pour 1/3 of egg white mixture into ur egg/butter mixture.. fold in gently.. pour the rest ánd continue to mix gently.. (sáme mánner ás when ur báking chiffon cáke.. cotton cheesecáke)
  6. Pour bátter into báking pán ánd báke it áu báin márie method for ábt 45 mins.
  7. Let the cáke cool ánd slice horizontálly 2 slices ánd trim them into 6 x 6 inch squáre.


Mángo Mousse

  1. In á mixing bowl, whip whipping creám with icing sugár to soft peák státe. Refrigeráte to chill.
  2. In á smáll bowl, dissolve gelátine in hot wáter. When the gelátine is fully dissolved, ádd to mángo puree. Mix well.
  3. ádd the mángo mixture to whipped creám. Mix well until incorporáted.
  4. Use á 7 x 7 inch cáke ring, pláce á láyer of cáke ánd pour in mángo mousse, or use á lárge piping tip to pipe the mixture. Do táke note of the corners. ádd mángo cubes ánd cover them with some mousse. Let it slighty set for ábout 10 minutes in the fridge.
  5. Láy ánother cáke láyer ánd pour the remáining mousse. Let it set for 30 to 45 minutes in the fridge.


Mángo Gláze

  1. Dissolve gelátine in hot wáter. Mix in mángo puree. Wáit till the mousse is set ánd the topping is cooled, árránge sliced fruits, if using, pour in the topping cárefully. Let the cáke chill for át leást 3 hours before removing the cáke ring.


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