Mango & Passion Fruit Mousse Сake with Mango Glaze

NICE TO KNOW

The recipe is for making 6 domes (7 cm in diameter) or 8 éclair shaped cakes (Silikomart Pillow mold or similar).

This cake has a rich exotic flavor, it has mango and passion fruit compote inside and is covered with mango and passion fruit glaze. The glaze is very shiny and gives a cake a really delicious look! But, unlike any mirror glaze, it does not have any food coloring and has amazing taste!

COCONUT SPONGE

  • Egg whites – 120 g
  • Sugar – 35 g
  • Powdered sugar – 110 g
  • Flour – 20 g
  • Almond flour – 30 g
  • Coconut flakes – 75 g

PREPARATION

  1. Preheat oven to 170 C (338 F)
  2. In a mixing bowl slowly whisk the egg whites, gradually adding a powdered sugar and increasing the speed. Continue to whisk until a firm peak meringue
  3. Sift in all other ingredients, gently mix until fully incorporated
  4. Spread the mixture onto the baking tray (covered with baking paper) forming a 1,5 cm thick dough layer, even it out using a palette knife
  5. Bake for 15 min
  6. Leave to cool. You can always store the excess sponge in an air-tight container in a freezer and use when you need it

MANGO & PASSION FRUIT COMPOTE

  • Mango puree – 130 g
  • Passionfruit puree – 20 g
  • Sugar – 25 g
  • Powdered gelatin – 3 g
  • Water for gelatin – 18 ml

PREPARATION

  1. Sprinkle the powdered gelatin over 18 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
  2. Pour mango puree, passion fruit puree, and sugar into a saucepan, bring it to boil and simmer for 2 minutes
  3. Add soaked gelatin and mix until gelatin is fully dissolved
  4. Pour the compote into the mold you are using, filling 1/3 of each hole See the picture below
  5. Place a mold on top of the even surface and transfer it into a freezer until compote is frozen (3-5 hours)

MANGO & PASSION FRUIT GLAZE

  • Passionfruit puree – 37 g
  • Mango puree – 248 g
  • Water – 120 ml
  • Sugar – 150 g
  • Pectin NH – 7,5 g
  • Powdered gelatin – 6 g
  • Water for gelatin – 36 ml

PREPARATION

  1. Mix together sugar and pectin
  2. Sprinkle the powdered gelatin over 36 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
  3. Pour mango puree, passion fruit puree and water (120 ml) into a saucepan, sift in sugar and pectin mixing continuously with a hand whisk
  4. Bring it to the boil and simmer for 1 minute while mixing continuously with a hand whisk
  5. Add soaked gelatin and mix until gelatin is fully dissolved
  6. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface
  7. Cover with a plastic wrap over the surface, leave to set overnight in a cool area

WHITE CHOCOLATE MOUSSE

  • Milk – 60 ml
  • Whipping cream – 60 ml
  • Egg yolks – 70 g
  • Leaf gelatin – 4 g
  • Sugar – 22 g
  • White chocolate – 130 g
  • Whipping cream – 130 g

PREPARATION

 

  1. Soak gelatine in cold water until it is soft and then drain
  2. Crème Anglaise. Mix milk and cream (60 g) in a heavy medium saucepan. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and reach 80-82C (176-178) – do not boil
  3. Add drained gelatine, stir until fully incorporated
  4. Pre-melt white chocolate and fold into hot crème. Stir until it has completely melted. Using the immersion blender process until its smooth. Leave to cool
  5. Put a whipping cream (130 g) in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream) and mix it together with a cooled crème

TO ASSEMBLE

De-mould the frozen compote, cut the edges if needed (compote layer should not reach the edges of the mold) and place it back in the freezer
Cut sponge with a plain cutter into disks or ellipses (depend on what mold you are using), the sponge should be 1 cm smaller in diameter than the bottom of your mold, where it will be placed
Pour 1/3 of the chocolate mousse into every hole in the mold, place frozen compote on top of the mousse in the center. Pour rest of the chocolate mousse on top of the compote. Make sure mousse to cover all edges
Place the sponge on top of the mousse and gently press it down. Level off with a palette knife. Place the mold on an even surface and transfer to the freezer until frozen (preferably overnight)

TO FINISH

De-mould the cakes and return into the freezer
Melt the mango glaze gently to 25-26C (77-79F) and process it with an immersion blender one more time (watch out for air bubbles) If your glaze is warmer than 25-26C (77-79F) – leave it to cool
Take the cakes from the freezer and place it onto a wire rack with a tray below. Pour the glaze over each cake, ensuring all the sides are covered

Leave it to set for about 5-10 minutes and using a palette knife remove the cakes from the wire rack, cut the excess glaze from the bottom of the cakes with a warm knife
Place it on a serving dish and sprinkle bottom with a white chocolate crust

Leave the cake to defreeze in a cool, dry area for about 4-5 hours. Decorate as desired. I used tempered white chocolate curls and pieces of yellow sponge moss cake
Hope you liked the recipe and will enjoy the cake as well! Share your impression in the comments!

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