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| MANGO MOUSSE CAKE |
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| Cake Ingredients: |
6 ounces (1 ½ sticks) butter, room temperature
1 1/3 cup granulated sugar
2 teaspoons vanilla
2 1/3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 egg whites
1 cup whole milk
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| Ingredients: |
Cream the butter, sugar, and vanilla together until fluffy.
Mix the dry ingredients (flour, powder, salt) together in separate bowl.
Combine the whites and milk together in separate bowl.
Alternately combine the dry ingredients and liquid ingredients into the creamed butter until fully mixed together.
Pour batter into 3 heavily greased 9 inch cake pans.
Bake at 350 degrees for about 45 minutes or until cakes are done in the center.
Let cool, then remove from the pans and set aside to fully cool.
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| Mango Mousse Ingredients: |
4 teaspoons powdered gelatin
2 tablespoons plus 1 teaspoon cold water
1 cup mango puree
2 cups heavy whipping cream
¼ cup granulated sugar
1 teaspoon vanilla
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| Method: |
Pour the small amount of cold water into a small glass bowl.
Sprinkle the gelatin on top of the water and leave it for about 5 minutes until it blooms.
After it blooms, place the bowl into the microwave and heat for only 15 seconds.
The gelatin should become liquid. If not, heat only 5 seconds more until it is.
Take a small amount of the mango puree and mix it quickly into the warm gelatin.
Next, mix the tempered gelatin into the remainder of the mango puree fully.
Let cool to room temperature.
Meantime, whip the cream, sugar, and vanilla together to a soft peak.
Once the mango gelatin is room temperature (not at all warm), slowly fold it in to the whipped cream.
Alternate the mango mousse in between the layers of cooled cake.
Place filled cake in the refrigerator until it is ready to be frosted.
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| Butter Vanilla Icing Ingredients: |
6 ounces (1 ½ sticks) butter
3 cups confectioner’s sugar
Pinch of kosher salt
¼ cup pasteurized egg whites
2 teaspoons vanilla
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| Method: |
Cream the butter, confectioner’s sugar, and salt to fluffy.
Slowly add the whites into the creamed butter, incorporating about 2 tablespoons fully before adding the rest.
Finally add in the vanilla.
Whip to very fluffy.
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