Mango Mosse Cake

I baked this cake for my HB birthday and he love it :) But my parents do know like it because they are not so flavor to whipping creme which i use quite a lot in this recipe ... Moose right, if not creme where to find moose :P

So, at the end my colleague was my victim again. hehe.... i brought this to office and surprisingly everyone seems to like it ... some a lot, some a bit and some comment still got room to improve :p ... i took all this as positive comments so i will improve again next time if i bake again ... hohohohoho

Verdict from 1 of my colleague:- This is the BEST homemade mango moose cake he ever tasted .....

iam flush ........... speechless............. hohohohohohoho...... "BANG" knock on the wall because laugh until eye cannot open ma... :p

The top layer should be jelly but somehow my jelly failed to set so i scrap it off 

Recipe adapted from Anncoo Journal with some personal adjustment and i feel so shy because her cake looks so perfect and beautiful ... it is ok next time my turn to be so nice .. hohoh

Ingredient: Sponge Cake

4 Large Cold eggs

250g Premix flour

50g cold mango yogurt

60g Corn oil

Method:

1. Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick. Lower speed and slowly add in corn oil, mix well. 

2. Take out some plain batter (about 200g) and mix with some (1 tbsp coco powder + 1 tsp hot water - mix well) and blend well

3. Pour plain batter into Swiss roll square (lined) tray to about 1/2 inches high and remaining plain batter to 7" round (lined) cake tin

3. Pour the chocolate batter into piping bag and pipe straight lines on the Swiss roll square tray

4. Bake the square tray at 180C for about 15 mins and 7" round cake tin for about 25 mins

5. Remove sponge cake from tin and tray immediately after baked and leave to cool.

6. Cut the square sponge cake into 3 slices to about the width of 5cm

Ingredient: Mango Mousse

150g Mango puree (sweetened)

13g Gelatin powder

30g Water

40g Sugar
1 tsp Mango flavor

220g Fresh whipped cream

Method:

1. In a pot add mango puree, water, sugar and gelatin powder together and bring to boil till gelatin and sugar dissolved. Leave to cool in a large bowl and set aside. 

2. Whip fresh cream to soft peak and mix into the mango mixture with a hand whisk.

 Assembling the cake:-

1. Fresh mango, cut cubes

2. Lay the first layer of the round sponge cake at the bottom  and place the 3 slices of square sponge cake at the side

3. Pour some mango mousse onto the sponge cake and sprinkle half of the mango cubes on top and spread evenly with the back of a spoon. Make sure the mousse fill the gap between the sponge

4. Lay the second layer of the sponge cake onto the mousse, spread mousse again and sprinkle the remaining mango cubes on top and cover with the last slice of sponge cake on top and spread remaining mousse on it

5. Use a scraper to level the top and make sure there is about 1/4 inches left at the top of the cake ring for the mango puree topping

6. Chill the cake for at least 4 hours or till overnight.

I am not showing the jelly part because my didn't set well.

If you notice the mango only appear somewhere behind and not throughout the cake 

because i FORGOT to put in when i assembling the cake =.=" 

so i simply squeeze in some mango which i JUST cut before start assembling the cake.......... :(