A delicious, airy, light mango mousse cake to make my little girls birthday all the more special.
2012 – 2013 AD has been a year of many events. A very memorable year so far, not in terms of extraordinary happenings but about small happiness. Firstly our move to India is complete with the arrival of my husband. Finally a respite from doing all things alone and glad to have someone to share the responsibilities with. Secondly we completed 10 years of married bliss, passed through the tests of ups and downs, anger and happiness, sense and non sense. But we made it through. We passed a milestone. Both my sisters are getting married during the same year, making it a double celebration. And now my daughter is 9 years old. Gosh..!! I feel old, sometimes almost ancient.! So in between school, marriages, house shifting and birthdays I have hardly got any normal days left. Yup it is a busy year..!
Birthdays are always a celebration in our household. No matter what the situation or the state of health we try to make it special for the kiddos. Irene’s birthday celebrations spread over 4 days-
……………. Day 1 – relaxed 8 hrs spent in Wonderla (Veegaland); Cochin
……………..Day 2 – a hot date with a tub of caramel popcorn and nachos and Robert Downing Jr (Iron MAn 3) @ Gold Souq
……………..Day 3 – Eat and make merry with all things edible, all her favorite foods
…………….. Day 4- too tired to move, so sleep in and order pizza.
Is life not bliss.?
The flavor that has been dominating the markets this summer (as always) is mango. Vendors are seen selling crates of mangoes in shops, at hypermarkets, by the roadsides and even in front of houses. Their presence always reminds me of the ” Aam ka season” Maaza ad by Imran Khan and Parineeti Chopra. We Indians love our mangoes , no shame in that.! And seriously, no better season than Aam Ka Season (season of mangoes).
We had a Tiramisu cake for Bob’s birthday, a chocolate extravaganza for my sister Ammu’s birthday, so the natural choice to break the chocolate rush was a mango cake. I have used about 6 large mangoes here as I have made the puree at home. I feel the store bought mango puree tastes chemical, a disaster. Always use ripe mangoes with lots of flavor. If you feel the need for more sweetness, add some sugar while pureeing the mangoes. And if you love store bought mango puree, thumbs up.. keep it aside and use the fresh ones, they taste incredibly better.
MANGO MOUSSE CAKE
Adapted from here
(A) Sponge Cake Base :
4 Eggs – Whites and yellow separated
80g Fine Sugar
1/2 Tsp cream of tartar / lemon juice
60g Fine Sugar (again)
1 Tsp Vanilla Essence
140g cake flour
1 tsp Baking powder
1/2 Tsp bicarbonate of soda
Prepare and line 2 round baking tins with parchment paper. Preheat the oven to 150C.
Sift the cake flour, baking powder and the baking soda. Keep aside.
In a clean bowl, whisk egg white and 80gm sugar. Add cream of tartar and whisk till peak. Keep aside.
In another bowl, whisk egg yolks and remaining sugar till pale and fluffy. Add vanilla essence, milk and oil to egg yolk mixture then fold in sifted flour mixture.
Fold in egg yolk mixture into egg white mixture.
Divide the batter between the prepared tins. Bake at 150°C for around 30 to 35 minutes or till skewer comes clean. Let the cakes cool and then slice horizontally in 2 slices.
B) Mango Mousse :
35g Gelatine Powder
120g Hot Water
700g Whipping Cream
6 Tbsp Icing Sugar
650g Mango Puree (room temperature)
2 cups Cubed Mango
In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
In a small bowl, dissolve gelatin powder in hot water. When the gelatin powder is fully dissolved, add to mango puree. Mix well.
Add the mango mixture to whipped cream. Fold in the mixture well till incorporated.
Refrigerate till needed.
C) Mango puree topping:
200g mango puree
1 Tbsp gelatin
4-1/2 Tbsp boiling water
Use a ring mould (a spring form baking pan is best), place a layer of cake and pour in mango mousse.
Add mango cubes and cover them with some mousse. Let it set for about 10 minutes in the fridge.
Lay another cake layer and pour some more mousse. Top with some mango cubes. Let it set for 30 to 45 minutes in the fridge. Repeat with the remaining layers
Meanwhile dissolve gelatin in hot water for mango puree topping. Mix in mango puree. Wait till the mousse is set and the topping cools a little. Pour the topping on the cake carefully.
Let the cake chill for at least 3 hours before trying to remove the cake ring. Run a skewer or knife around the edges to dislodge the cake better.
Decorate to will with chocolate pieces and cut fresh fruit.
This is one of the most delicious cakes we have had. It is light, airy and tastes very summery. This recipe is a good addition to your recipe boxes and a must make at least once .
Once again, Happy Birthday darling.!!
This is also my entry to the following events.