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
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
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
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
300g mango puree
Juice of 2 limes
250ml of the double cream mixture
3 leaves gelatine
Mirror Glaze
300g Granulated Sugar
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 5: Assembling the cake.
If you want a more visual aid, then you can watch the video where I got the recipe from :)
(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.
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!
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| Be careful if you're eating the cake on a hot day outside - it might start to melt! |
10 comments
Is it necessary to strain out the passion fruit seeds? I find the seeds to be the best part.
ReplyDeleteNot 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!
DeleteHappy baking!
How high of a cake pan do you need when layering the cake? Is it also 18 cm?
ReplyDeleteFor the assembly, I used a 20cm diameter cake pan that had a depth of about 9cm
DeleteHi I have two questions the first one are you sure that it is 20 passion fruit because that it is 8 pounds in the UK which is a bit too much money on passion fruit and the second one I only have a 6 inch pan and a 9 inch pan I also have an 8 inch pan which is a heart so which one is the best to use thanks:)
ReplyDeletealso did you follow allasyummyfood recipe exaxtly because I don't want to pay for her recipe and luckily you have a free one right here
ReplyDeleteplease reply quickly as i am making this tommorrow
ReplyDeleteApologies, I don't check this everyday. Yes, I used 20 passion fruit for this cake. I know it's expensive, perhaps you could use a passion fruit puree as a substitute? I mentioned in the beginning that the cake costs about £30 and takes approx 2 days to make! It's definitely not for the faint hearted!!
DeleteThe 6 inch pan would make for a higher but narrower cake and the 9 inch pan would make for a wider but shorter cake. I don't think it would be wise to use the heart shaped one but it is entirely up to you.
Yes, I followed allasyummyfood recipe. I have the Youtube video linked in my blog post if that's easier for you to follow? You won't have to pay for that. Hope this helps.
Charlie x
thanks so much
DeleteHi Charlie. Thank you so much for sharing this delicious recipe. I made this dessert yesterday for my guests. The flavor is deliciousand everybody loved it. I notice the cake lost it's structure when Is tarted cutting through and and fell apart :(. I think it was due to the mango jelly inside that was still a bit frozen. The last picture you shared shows that your cake lost a bit of the structure as well, not as much as mine, mine completely fell apart . Luckily, there was only about 1/4 quarter left when it fell apart so the majority of us had a pice of the cake on our plate. Still, I would like to try to avoid this in the future, WHen I had remobved the cake from the freezer the first time before I applied the glaze on top of it, I noticed that it looked fragile even though it was fully frozen. I am sure that's why it fell apart when I cut through it. Do you have any tips that you may share with me so that it wont happen again in the future ? :). Thanks again for an amazing, very well detailed and fabulous recipe.
ReplyDelete