Mango Mousse Cake (8 in springform pan)
- 3 eggs
- 50 g sugar
- 1/4 tsp vanilla extract
- 1 tsp lemon juice
- 20 g all-purpose flour
- 50 g corn starch
2. Separate the yolks from the egg whites.
3. Beat the eggs yolks and half of the sugar until light pale. Add the vanilla extract.
4. Add the lemon juice to the egg whites, beat until the meringue starts to form.
5. Add sugar and beat until the meringue forms stiff peaks.
6. Mix 3 and 5 together.
7. Sift the flour and corn starch. Add them to 6.
8. Bake at 300F for 30 min.
9. Let cool and cut the cake horizontally into 2 pieces.
10. Cut the cake into 7 inch in size.
B. Mango mousse:
- Mango (remove the skin and core) 550 g or more (about 3 mangoes)
- 2 egg yolks
- 80 g milk
- 50 g and 30 g sugar
- 2.5 envelops of Knox gelatin
- 300 g whipping cream
1. Cut mango into small cubes. Put 350 g in the blender to process.
2. Mix the gelatin with enough cold water (40 g water, or until no dry powder is seen) in a small bowl, and let stand for 5 min at room temperature.
3. Put the bowl with gelatin in hot water to melt it. Set aside.
4. Mix the egg yolks, milk and 50 g sugar in a stainless steal bowl.
5. Put the bowl over simmering water and beat the mix until thick and foamy (5 min+).
6. Add the melted gelatin into the egg yolk mix. Set aside.
7. Beat the whipping cream and sugar.
8. Mix the processed mango with 6, then mix with 7.
9. Put a piece of cake in the bottom of the 8-inch springform pan.
10. Pour half of the mousse into the pan.
11. Spread some mango cubes.
12. Lay another piece of cake on top.
13. Pour over the rest of the mousse.
14. Refrigerate for 3-4 hours.
Surface mango jelly:
- Mango 150 g
- Sugar 20 g
- Lemon juice 1 Tbsp
- Knox gelatin 1 envelop
1. Process the mango in the blender.
2. Melt the gelatin in 1 Tbsp cold water. Let stand for 5 min and melt it over simmering water.
3. Cook the mango and sugar until boil. Add the gelatin.
4. Let cool for a while. Add the lemon juice, and lay it over the mousse.
5. Refrigerate until solidified.