Mango Temptation

I was working on the Chantilly Chocolat when I decided to experiment with something new. Inspired from many of the cookbooks I have, I decided to do a mousse-type cake combined with a soft fluffy sponge and a tangy mango topping. So with some experimentation, I present to you my Mango Temptation! 

This cake is so much fun to bake and of course, being the mango addict I am, how am I to pass up on a lovely cake like this? 

This takes about 2 hours to bake and assemble, excluding time for the mango topping to set towards the end. I'd rate it a difficulty level 3 out of 5. 

Cubed Mango Mousse Cake

Modified from my previous Mango Mousse Cake with Toasted Almonds, here's my Cubed Mango Mousse Cake! This is so pretty and a big hit with my family, the fav boy's family (another version) and my friend's mum (another version) for her birthday (: Am pretty glad that I assembled this cake, plus two others and a Chocolate Mango Cake all in 4 hours!

This cake will take about 3 hours to bake and yields one 7" square cake. The images for this cake are for a round cake but the assembly and ingredients are the same except for the final steps. 

Cubed Mango Mousse Cake Recipe

Ingredients:

SPONGE CAKE

4 eggs (60g each)

100g sugar

100g plain flour, sifted

100g melted butter

MANGO MOUSSE

3 tbsp water

15g good quality gelatin

(If using Bake King, which is weaker, use 50g)

250g Mango puree

(Can use 'remains' from parts of mango that's not been used)

250g whipped cream 

FRUIT GLAZE

50ml water

1 1/2 tbsp gelatin

 (If using Bake King, use 3 tbsp)

1 1/2 tbsp sugar

2 mangoes, cubed

(Total recipe calls for about 4 mangoes.. it's good to have 5 just in case it's insufficient)

Mango Mousse Cake with Toasted Almonds

I finally learned the proper way to perfect a Mango Mousse Cake after my lesson with Richard Goh. I'm glad that this cake was so fun to make and this is especially so after my 2 week hiatus from baking! This cake still has room for improvements since I'm still short of my cake ring.. but it's here in Singapore.. waiting to be delivered to my place! (: 

Nevertheless, this cake took me 3 hours to bake and prepare.

I just love baking layered cakes! 

This recipe is adapted from Richard Goh's Mango Mousse Cake.

Mango Mousse Cake with Toasted Almonds Recipe

Ingredients:

SPONGE CAKE

4 eggs (60g each)

100g sugar

100g plain flour, sifted

100g melted butter

MANGO MOUSSE

3 tbsp water

20g gelatin 

(Bake King is 'weaker' and so I used more.. If it's better brands, can use lesser, like 12g)

100 - 250g Mango puree 

(I like mangoes so I used 250g..)

250g whipped cream 

JELLY TOPPING

400ml water

38g gelatin (Bake King)

80g sugar

3 mangoes 

(I used Thai Mangoes)

40g silvered almonds or 40g toasted diced almond (ready-to-use)