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| Copyright 2012 LtDan'sKitchen blogs |
To make this cake without adapting recipes from other blogs, I decided to use three things that I know how to make (and make well) and where to buy: a chiffon cake, a custard cream-based frosting, and two cans of mango halves. The chiffon cake recipe I have uses orange juice and orange zest to give the cake a citrusy flavor. I decided to switch it up and went for a lemony flavor instead. I also adapted the frosting I use for the Charlotte cakes and incorporated diced mangoes into it.
The cake came out to be really tall and I think I will have to make some adjustments to the height of the cake and how much mousse I want to incorporate but overall, the cake was delicious. The size of the cake might be daunting but it was feathery light that you literally inhale it without feeling like you ate a ton of brick. The sweetness of the mangoes is balanced by the subtle flavor of the custard cream frosting. Basically, the cake just screams, "Sping, Spring, Spring!"
Mango Mousse Cake
Cake:
6 large eggs, separated
2 1/4 cup cake flour
1 1/2 cup sugar
4 1/2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
zest of two lemons
juice of two lemons made up with water to 3/4 cup
1/2 tsp cream of tartar
1 tsp vanilla
1. Preheat oven to 325°F. Line two 9-inch round cake pans. Set aside.
2. In your mixer bowl, beat the egg whites with the cream of tartar at high
speed until stiff peaks form. Do not underbeat. Transfer the meringue
into another bowl.
3. In the same mixer bowl, sift the cake flour, baking powder, sugar, and
salt. At medium speed with the whisk attachment, add the oil, lemon zest,
lemon juice and vanilla extract in the order they are written. Mix until
just incorporated.
4. Fold in the egg whites and mix well. Divide the batter into the two pans
and bake for 55 minutes. Increase the temperature to 350°F and bake for
another 10 minutes.
5. Cool the cake in the pan upside down on a wire rack.
Custard Cream Frosting:
1 envelope unflavored gelatin
1 cup half and half
1/2 cup sugar
1/4 tsp salt
2 cups heavy cream
15-oz mango halves, canned
4 eggs, separated
1 tsp vanilla extract
1. In a double broiler, soften the gelatin in the half and half. Continue to
cook until the gelatin has dissolved.
2. Combine the egg yolks and 1/4 cup sugar. Add to the gelatin mixture and
continue to cook with stirring until thick.
3. Remove the custard from the heat and cover with clingfilm and cool to
room temperature.
4. Beat the egg whites in a mixer bowl with the whisk attachment at
medium speed until frothy. Gradually add the white sugar and once added,
increase the speed to high until stiff peaks form.
5. Add the vanilla to the custard mixture and fold in the egg whites.
6. In a separate bowl, beat the cold heavy cream at high speed with the
whisk attachment until thick and holds its shape. Fold into the custard
mixture.
To assemble the cake, loosen the cake from the pan by running a sharp knife between the cake and the pan. Invert the cake onto a rack and invert again onto a cutting board. Run a knife halfway across the cake to slice each cake in half.
Drain one can of the mango halves and dice into small pieces. Fold into a third of the custard cream frosting.
Lay one bottom layer of a cake onto a serving platter. Top with a third of the mango cream custard frosting. Top with a top layer of the cake. Frost with another third of the mango cream custard frosting and continue to layer ending with a top layer of the cake.
Frost the whole cake with the remaining custard cream frosting and set aside in the fridge overnight to set.
Whipped Cream Frosting and Topping:
1 1/2 cup heavy cream
1/2 tsp unflavored gelatin in 2 tbsp water
1 tsp vanilla
1/4 cup confectioner's sugar
3 tbsp apricot preserves
15-oz mango halves, canned (reserve 2 tbsp of the syrup)
1. Heat the gelatin plus two tablespoons of water in a small bowl in the
microwave for 10 seconds to dissolve the gelatin.
2. In a mixer bowl at high speed with the wire whisk, beat the cream while
slowly adding the dissolved gelatin. Continue to beat until the cream has
doubled in volume.
3. Lower the speed to medium and add the confectioner's sugar and continue
to beat until stiff peaks form. Add the vanilla and beat until just
incorporated.
4. Frost the cooled frosted cake with a thin layer of the whipped cream.
Drain the mangoes reserving two tablespoons of the syrup. Slice the mango
halves into wedges and arrange on top of the cake.
5. Combine the syrup with the apricot preserve and brush over the mango
slices. Pipe the remaining whipped cream frosting around the mango slices
and keep the cake chilled until ready to serve.
Mango Mousse Cake
Cake:
6 large eggs, separated
2 1/4 cup cake flour
1 1/2 cup sugar
4 1/2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
zest of two lemons
juice of two lemons made up with water to 3/4 cup
1/2 tsp cream of tartar
1 tsp vanilla
1. Preheat oven to 325°F. Line two 9-inch round cake pans. Set aside.
2. In your mixer bowl, beat the egg whites with the cream of tartar at high
speed until stiff peaks form. Do not underbeat. Transfer the meringue
into another bowl.
3. In the same mixer bowl, sift the cake flour, baking powder, sugar, and
salt. At medium speed with the whisk attachment, add the oil, lemon zest,
lemon juice and vanilla extract in the order they are written. Mix until
just incorporated.
4. Fold in the egg whites and mix well. Divide the batter into the two pans
and bake for 55 minutes. Increase the temperature to 350°F and bake for
another 10 minutes.
5. Cool the cake in the pan upside down on a wire rack.
Custard Cream Frosting:
1 envelope unflavored gelatin
1 cup half and half
1/2 cup sugar
1/4 tsp salt
2 cups heavy cream
15-oz mango halves, canned
4 eggs, separated
1 tsp vanilla extract
1. In a double broiler, soften the gelatin in the half and half. Continue to
cook until the gelatin has dissolved.
2. Combine the egg yolks and 1/4 cup sugar. Add to the gelatin mixture and
continue to cook with stirring until thick.
3. Remove the custard from the heat and cover with clingfilm and cool to
room temperature.
4. Beat the egg whites in a mixer bowl with the whisk attachment at
medium speed until frothy. Gradually add the white sugar and once added,
increase the speed to high until stiff peaks form.
5. Add the vanilla to the custard mixture and fold in the egg whites.
6. In a separate bowl, beat the cold heavy cream at high speed with the
whisk attachment until thick and holds its shape. Fold into the custard
mixture.
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| Copyright 2012 LtDan'sKitchen blogs |
Drain one can of the mango halves and dice into small pieces. Fold into a third of the custard cream frosting.
Lay one bottom layer of a cake onto a serving platter. Top with a third of the mango cream custard frosting. Top with a top layer of the cake. Frost with another third of the mango cream custard frosting and continue to layer ending with a top layer of the cake.
Frost the whole cake with the remaining custard cream frosting and set aside in the fridge overnight to set.
Whipped Cream Frosting and Topping:
1 1/2 cup heavy cream
1/2 tsp unflavored gelatin in 2 tbsp water
1 tsp vanilla
1/4 cup confectioner's sugar
3 tbsp apricot preserves
15-oz mango halves, canned (reserve 2 tbsp of the syrup)
1. Heat the gelatin plus two tablespoons of water in a small bowl in the
microwave for 10 seconds to dissolve the gelatin.
2. In a mixer bowl at high speed with the wire whisk, beat the cream while
slowly adding the dissolved gelatin. Continue to beat until the cream has
doubled in volume.
3. Lower the speed to medium and add the confectioner's sugar and continue
to beat until stiff peaks form. Add the vanilla and beat until just
incorporated.
4. Frost the cooled frosted cake with a thin layer of the whipped cream.
Drain the mangoes reserving two tablespoons of the syrup. Slice the mango
halves into wedges and arrange on top of the cake.
5. Combine the syrup with the apricot preserve and brush over the mango
slices. Pipe the remaining whipped cream frosting around the mango slices
and keep the cake chilled until ready to serve.
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