Mango Mousse Cake

For this holiday, I felt very happy and satisfy as I had tried out a lot of dishes and bakes. :) Well, this is my last post for 2013. See u next year holidays.
(: Wishing everyone A Happy New Year. Happy cooking and baking. :)

Hahaha...I managed to take a quick shot as everyone had their eyes on this last piece. ;p

Blueberry Yoghurt Mousse Cake

This is my last post for the year. I am sending out my early greeting to all my dearest readers. Wishing everyone out there A Merry Christmas and A Happy New Year! ^-^

Recipe

Ingredients
Sponge cake:
4 egg (separated)
65g sugar
70g cake flour
1/4tsp baking powder
1/4tsp salt
1/4tsp vanilla paste
55g butter (melted)

Mousse:
(A)
80g blueberry jam/blueberry pie filling
50g water
1tbsp sugar

(B)
1 1/2tbsp gelatine
50g water

(C)
200g whipping cream (whipped)
100g blueberry yoghurt

Steps:
Sponge cake:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and vanilla paste,
whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from oven.
12.Place a piece of greaseproof paper on cake, press it against the crust so that the crust can be peel off easily.
13.Flip cake onto cooling rack with the cake base facing up.
14.Peel off paper and set aside to cool.

Mousse:
1. Boil (A) together until sugar dissolved.
2. Double boiler (B) together until gelatine dissolved.
3. Mix (A) and (B) together and set aside to cool.
4. Fold yoghurt into whipped cream.
5. Use a hand whisk and stir blueberry mixture into step no.4 till well blended.

Assemble cake:
1. Flip cake onto a greaseproof paper and peel off paper.
2. Cut out two 7" square sponge cakes and place one at the bottom of a 7" spring form square tin. (You will only get one 7" square sponge. For the other one, you have to join two sponges together.)
3. Slowly pour half of the mousse over sponge.
4. Place another sponge over the mousse and pour in the rest of the mousse.
5. Smooth the surface and chill till set.

Sri Melaka Mousse Cake

I made this Sri Melaka Mousse Cake for my friend. I remembered the first time when I made this mousse cake, I shared few slices with her. She told me her family loved it very much. Recently, I met her and we had a short chat. She told me that she really missed the Sri Melaka Mousse Cake and was craving for it. Last weekend, I'm quite free so I make one whole cake for her. She was delighted. :)

It give a baker a great self-satisfaction when someone appreciate and enjoying your bakes, especially when you can see it on their facial expression. :)

Recipe from here.

Chocolate Mousse Cake

Bake this cake for my Hubby's Birthday. :)

Hello Kitty Strawberry Torte

Recipe

Ingredients
1 sheet of vanilla sponge 10" x 13"
2 sheets of strawberry sponge 10" x 10"

Mousse:
(A)
80g strawberry jam
50g water
1tbsp sugar
1tsp strawberry paste

(B)
1 1/2tbsp gelatine
50g water

(C)
200g whipping cream (whipped)
150g strawberry yoghurt

Steps:
Sponge cakes:
1. Peel off the top crust of the sponge cakes.
2. Trim of the four edges of the vanilla sponge.
3. Cut out two long strips about height 2.5inches.
4. Place it around a 7inches round tin and trim away excess.
5. Remove it from tin, use a cookie cutter and cut out shapes on the long strips.
6. Use the same cookie cutter and cut out the same shape from the strawberry sponge.
7. Remove the cut out shapes from the vanilla sponge.
8. Brush some jam around the strawberry cut out sponges and fit it into the vanilla sponge.
9. Place it around the tin.
10.Use the strawberry sponge, cut out two more round shapes for the base and set aside.

Mousse:
1. Boil (A) together until sugar dissolved and stir in the strawberry paste.
2. Double boiler (B) together until gelatine dissolved.
3. Mix (A) and (B) together and set aside to cool.
4. Use a hand whisk and stir (C) into the strawberry mixture.

Assemble cake:
1. Place a strawberry round sponge into the base of the tin.
2. Scoop the strawberry mousse over it until half filled.
3. Place another sponge over it.
4. Scoop the rest of the mousse over the sponge.
5. Smooth the surface and chill it in the fridge until set.

Sri Melaka Mousse Cake

Recipe

Ingredients
Oval cut out sponge:
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp pandan paste

Base sponge:
180g optima flour
3 egg
1tsp ovalette
60g water
70g corn oil
1/2tsp pandan paste

Mousse:
80g palm sugar/gula melaka
75g water
200g coconut milk (packet coconut milk)
1 egg yolk
2 1/2tbsp gelatine powder
75g water
250g whipping cream (whipped)


Steps:
Oval cut out sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the pandan paste and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.
11.Use an oval cookie cutter and cut out the oval sponge.

Base sponge:
1. Pour all the ingredients except oil into a cake mixer.
2. Whisk until thick and fluffy.
3. Add in the oil and whisk until well combined.
4. Pour batter into a lined and greased 8" round tin.
5. Bake in a preheated oven 180C for 25-30mins.
6. Remove cake from pan and set aside to cool.
7. Peel off the top crust and slice sponge into two pieces.

Mousse:
1. Mix egg yolk and coconut milk together and set aside.
2. Boil palm sugar and water until sugar dissolved.
3. Pour the syrup into the coconut mixture and mix till combined.
4. Cook over medium heat until slightly thicken.
5. Dissolve gelatine and water together over double boiler.
6. Mix gelatine into Step no.4 until combined and set aside to cool.
7. Use a hand whisk and slowly stir in whipped cream into coconut mixture.

Assemble cake:
1. Place a sponge cake at the bottom of a 8" spring form round tin.
2. Place the oval sponge around the tin.
3. Scoop the mousse and slowly pour over the sponge.
4. Place another sponge over the mousse and pour in the rest of the mousse.
5. Smooth the surface and chill until set.

X'mas Mango Mousse Log Cake

Mango Mousse Cake

Bake this cake for my hubby's birthday. He requested something simple yet not too creamy.


Recipe

Sponge cake
Ingredients (A)
3 egg yolks
pinch of salt
35g corn oil
40g milk

Ingredients (B)
67g cake flour
1/8tsp baking powder

Ingredients (C)
3 egg whites
60g sugar
1/4tsp cream of tartar

Mousse
Ingredients
120g mango puree
25g sugar
1tbsp gelatine powder
45g water
150g whip topping cream (whipped)
1 mango (diced)

Steps:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue until well combined.
9.Pour batter into a line and greased 10" by 13" tray.
10.Put in the oven and bake for 20mins.
11.Remove it from the pan and set aside to cool.

Mousse:
1.Boil mango puree and sugar together until sugar dissolved.
2.Double boiler gelatine powder and water together until gelatine dissolved.
3.Mix the mango puree and gelatine together and set aside to cool.
4.Fold in the whipped cream into the mango puree mixture.
5.Add in the diced mango.

Assemble the cake:
1.Trim the cake to the right size of a cassata mould.
(a bigger rectangle and a smaller one for the cover)
2.Line the bigger piece into the mould and pour the mango mousse over it.
3.Top it with the smaller sheet of cake.
4.Refrigerate it for 3hours.
5.Remove cake from mould and serve.