MANGO AND PASSION FRUIT MOUSSE CAKE

If you're looking for a cheap and easy cake to make then I probably wouldn't suggest this recipe! It takes approximately 2 days to make and about £30 of ingredients! But if you fancy a challenge and a delicious treat at the end, then by all means - pick up your whisk and purse and get baking!



Ingredients:
Sponge cake layer (18 cm ring)
2 eggs
125g of unsalted butter
125g caster sugar
125g plain white flour 
1/2 tbsp. baking powder 
1 tbsp. vanilla extract

Mango jelly layer (18 cm ring)
300g mango puree (3 mangoes makes approx 600g) 
50g of sugar
10g of gelatine
4 tbsp. of cold water 

Passion Fruit Mousse
200g strained passion fruit (approx 20 passion fruit)
120g caster sugar
3 sheets leaf gelatine
4 tbsp. water
2 egg whites
1 tsp lemon juice
450ml (+250ml for mango mousse) double cream, lightly whipped
100g icing sugar

Mango Mousse layer
300g mango puree 
Juice of 2 limes 
250ml of the double cream mixture
3 leaves gelatine

Mirror Glaze
300g Granulated Sugar
200g Sweetened Condensed Milk
150 ml Water
19g Gelatine Powder
125 ml Water
350g White Chocolate Chips
Gel Food Colouring
(I actually ended up making 1.5x this recipe - full for orange, half for pink)

Method:

Step 1: Sponge cake
This can be done 1 day in advance. Line your 18cm baking pan with some greaseproof paper. In a bowl add your softened butter and sugar and mix for a few minutes. Next, add the eggs, whisk again, and then add the sifted flour and baking powder. Mix well and add yellow food colouring to get the colour you want (this step is optional!). Place your cake mixture into the prepared baking tin and cook for 20-25 min at 180 C / 350 F. Leave the cake to cool down completely and then cut in half and set aside.




Step 2: Mango jelly
To make the puree, peel and cut all your mangos and add to a pan with sugar. Cook on a low heat until the sugar dissolves then place everything into the blender and blend until smooth. Divide the mango puree evenly (300g each) into two bowls, one will be used for the jelly and the other for the mango mousse. Combine the gelatine and the water in a seperate bowl and mix well (if it begins to swell, put it in the microwave for a few second to get a pouring consistency). Then add the gelatine to your mango puree mixture that you set aside for the jelly and combine the two. Take a wooden board, and add cling film to the bottom of the 18cm baking ring, making sure that it’s very tight. Pour the mango jelly puree mixture into the ring. Transfer to the freezer to allow it to set completely. When it’s ready, run a hot knife around the inside of the ring and it should come out easily. 



Step 3: Passion fruit mousse
To begin, cut your passion fruit in half and strain the seeds and pulp using a sieve. Next, drop the gelatine leaves into a bowl of cold water. Leave to soak for about 5 minutes until they have softened. Heat the 200g of strained passion fruit pulp in a saucepan until hot but do not let it boil. Squeeze out the gelatine leaves to get rid of excess water and add to the pan. Stir briskly until thoroughly dissolved. Set aside and allow the mixture to cool. Next we have to make Italian meringue. Put the sugar and the 4 tablespoons of water into a small saucepan and stir over a low heat until the sugar has dissolved. Bring the mixture to a boil and boil to the soft ball stage (116°C on a sugar thermometer). While the sugar is boiling, whisk the egg whites in a large bowl until soft peaks form. Add the lemon juice and continue to whisk to stiff peaks. Once the sugar syrup is at the soft ball stage, slowly pour it into the egg whites, whisking all the time. Continue to whisk until the meringue is glossy and stiff. Fold in the cooled passion fruit mixture. Whisk all 700 ml of your double cream or heavy cream in a bowl, add 100g of icing sugar and whisk until soft peaks. Divide the mixture into two bowls, adding 2/3 into one bowl for the passion fruit mousse and 1/3 for the mango mousse. Add the 2/3 of your whipped cream into the passion fruit mixture and mix it through.



Step 4: Mango mouse. 
Place the gelatine leaves into a bowl of cold water to soften. Heat the mango purée in a small pan. Squeeze out any excess water from the gelatine and add to the mango purée, stirring until dissolved. Add the lime juice and continue heating for another couple of minutes to firm up the puree and remove excess moisture. Allow the mango mixture to cool and then fold into the whipped cream mixture.


Step 5: Assembling the cake
Take a larger and deeper ring pan (20 cm), cling film it from the bottom and add parchment paper around the sides, so that the edges are smooth. If you don’t have it, you can use a cake straightener to make it smooth afterwards. Place the passion fruit mouse at the bottom (first layer). Next, add the first half of the sponge (pushing firmly down), then the mango mousse, followed by the mango jelly and more sponge cake. Finally add the rest of the mango mousse and smooth the surface of the cake making sure that it is flat and level. Place in the freezer overnight.



Step 6: Mirror glaze.
Add the sugar, sweetened condensed milk, and water to a medium sized saucepan and heat over medium low heat, stirring occasionally. Pour the water into the powdered gelatine and mix with a spoon. Leave to swell for a few minutes. When the sugar, sweetened condensed milk, and water begins to simmer remove from the heat and add the swelled gelatine. Stir until the gelatine has dissolved. Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt. Use a whisk to stir the glaze until the chocolate has completely melted (make sure that you don't get any air into the mixture). Add the gel food colouring and stir until well mixed. Leave the glaze to cool. 


Cake must be pre-frozen or frozen, otherwise the glaze won't be perfect. The glaze can be stored in a fridge for a long time. After coating, put the cake in the fridge (NOT the freezer)

To glaze the cake, place the frozen cake on an elevated surface that is in a pan to catch the excess. Smooth the edges of the cake with a knife and apply the glaze from the middle outwards making sure that the sides are fully covered. It is important that the glaze is not to hot or cold when pouring. To gauge the temperature feel the outsides of the pouring jug - if it feels as if it's about body temperature then it is ready.
Finish the cake by decorating it however you like! 

Be careful if you're eating the cake on a hot day outside - it might start to melt! 
If you want a more visual aid, then you can watch the video where I got the recipe from :) 







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4 comments

  1. Is it necessary to strain out the passion fruit seeds? I find the seeds to be the best part.

    ReplyDelete
    Replies
    1. Not at all :) My only advice is that you strain the fruit first as you need to be sure that you have the correct amoumt of juice. You can add the seeds to the passion fruit mousse once youve made it, that way you can be sure that the seeds haven't been crushed either! Also, I eouldnt put ALL of the seeds in because that would be a lot!

      Happy baking!

      Delete
  2. How high of a cake pan do you need when layering the cake? Is it also 18 cm?

    ReplyDelete
    Replies
    1. For the assembly, I used a 20cm diameter cake pan that had a depth of about 9cm

      Delete