Cake with mango mousse

Description

The cake is GORGEOUS!!! One of the best cakes I ever baked. Even better, perhaps, Irish Cream cake!!! And there is little that can match its elegance, delicacy, beauty... Yum! There may not be any better! Girls (and boys!), very very recommend!!! VERY!!! Recipe from natapit with Facebook, which has changed a great recipe from elaizik, but the result was stunning!

Ingredients

Butter

98 g
Sugar

105 g
Flour

40 g
Corn starch

40 g
Leavening agent

0.5 tsp
Chicken egg

2 piece
Yolk egg

2 piece
Fruit puree

750 g
Lemon juice

1 Tbsp
Cream

500 ml
Gelatin

15 g
Dark chocolate

262 g
Powdered sugar

3 Tbsp

Cooking

90 g of butter to melt and slightly cool.

Flour (40 g) and starch (40 g) mixed with salt (on the tip of a knife), baking powder (1/ 2 teaspoon) and sift a couple of times with the help of SITA.

2 small beat eggs with 65g of sugar, whisk until smooth, and pour into flour mixture.

Add the butter and whisk until smooth (without much enthusiasm - only to mixing of the components)

Pour the batter into the form (my form - 20, 5 cm - measured with a ruler), flatten and bake for 15-20 minutes until tender.

The form I usually line the bottom with baking paper, grease with butter and sprinkle with flour

The dough turns Golden, thanks to the presence of starch -a bit fragile. So move it gently so as not to break the cake. Ready cake to cool, first in the form, then, gently removing it from her on the grill.

While our cake cools, start working on mango souffle. I took fresh mangoes - hi neighbors-Australians!!! Could, sorry, and to reduce prices for supply in New Zealand products! ))) So will not be about sad! Clean the fruit (it took 2 large mangoes 450 g each) from the skin. Cut.

Lick all items coming into contact with mango. Porirua with an immersion blender.

Whip 200 ml cream with 3 tbsp icing sugar until stiff peaks. Leave the whipped cream in a cool place.

Next... the Girls ( and boys)... Gelatin, with whom I usually work, is an instant. I write the recipe as I did it, separately quote the words of the recipe as it is written in the source. Working with bystrorastvorimami gelatin - a pleasure! All I have to do is to pre-measure the amount of gelatine (and in our case - 15 g) and place it in a separate container, and the amount of lemon juice (1 tbsp or 20 ml), placed in dishes where it will be heated. Include an oven on low power.

Heat a small amount of mango puree by putting a metal bowl with him in a larger bowl filled with hot water. Several times stirred the mashed potatoes, for a more uniform heating. At this time put on a tile our lemon juice until it is warm (not boiling) Remove from heat and quickly dissolve in hot juice of our gelatin. I have a very small size whisk, 2 matchbox, which I usually do. Spoon is not as convenient.

Now the juice with the gelatin pour the heated mango puree. I used a mixer on low speed, whisking the puree and directing a jet of juice with the gelatin on the blades of the mixer. You can whip cream by hand, work quickly. Combine the heated mango puree with the rest. Again - quickly beat with a mixer. For technical reasons (the lack of a third hand) photos whipping NO!

Now carefully, in three steps you add our whipped cream into mango puree with gelatin, each time stirring gently with a spatula. It turns out - cutie!

Licked the spatula, the blades of the mixer, bowls, rubbing shoulders with mashed potatoes and mousse.

Put the cooled cake in the form in which it was baked. (I usually rough cut the top). Close the form (separable) and our pour the mousse on the cake. Place the form into the fridge for 30-40 minutes and stays froze.

Words from the source of the recipe - work with a conventional gelatin - (soak Gelatine in cold water. Heat up some mashed potatoes and dissolve it pressed and swollen gelatin. To connect with the rest of puree. add the lemon juice. mix well and put for 30 minutes in the refrigerator. Whip cream with powdered sugar until stable peaks and connecting with mango puree, mix well. Place the cake in the high form (a ring) around the sides of the form I placed a tape that I cut out of baking paper

Actually it all done very quickly and easily, but the description takes up space, alas! Our mango mousse cools, make the preparations for cooking (pardon the pun!) chocolate mousse. He seems to have difficult, but... the main thing - do not be afraid! All, in principle, not difficult. First of all, we beat 250 ml of cream to soft peaks (whipped cream, we have nowhere to go!). I usually start to whip the cream with a mixer. Then downbelow manually with a whisk, feeling the consistency and achieving uniformity -just a few circular motions. Put our cream in a cool place.

Next you need to make two steam baths at the same time. One steam bath we drown chocolate - 150 g. Remember that the bottom of the vessel should not come in contact with hot water

In parallel, we heated up two egg yolks with 40 g sugar until the sugar is dissolved and until thick mass. Hard at work a wooden spoon around the edges and whisk in the middle, so that nothing is burnt.

Our yolk has thickened slightly white.

Remove the bowl from heat, add melted chocolate - gently in the beginning. Small portions. Then pour freely.

Rubs - first with a wooden spoon, ensuring uniformity. Weight pretty tight, looks very alarmist - and that this still might have something happen??? When I saw what happened, were in shock. So follow my example and just keep working on (take a SIP a few SIPS... hee hee, to calm nerves - if you want!)

I tired to work with a wooden spoon, went to the mixer, whisking the resulting thick mass with it.

To this now add 4 tbsp of whipped cream from the refrigerator, RUB with a spoon. Stir well.

Next, we simply introduce our this incomprehensible ground in cream,

Turn on the mixer and whisk!

Wow! A sigh of relief, trying - nyamka! Beautiful mousse! Gorgeous! Pour it over the mango souffle and again, place the cake in the fridge for 30-40 minutes.

What is left to do is a child's toy.

Make chocolate coating for the cake. For this 50 ml cream brought to a boil. Remove the bowl from the heat, pour back 42 g of chocolate (in advance, sorry, metered). RUB until smooth. Add 7.5 g of butter.

Stir until smooth again. Pour on top of our cake!

Girls (and boys)... I know a strange amount of ingredients, BUT... the original recipe (170 g chocolate 150 ml cream 30 g butter - my favorite, by the way, the recipe!) is too much to cover this cake! And these 0.5 mg there... 0.5 mg here... Relax - it's not very fundamentally!

All! Consider, the cake is ready! I decorated (so to call it) cake chocolate ribbon. But if you just walk with a knife, placed for some time in boiling water and polished dry on the edge of the shape, very carefully, that would be OK too. So, I released my cake from the mold that way. That's what I did. Not too neat, but... for the first time and well. Then decorate the cake to taste. I'm not strong... BUT...

For those who want to decorate the cake with a chocolate ribbon... I did this first time in my life. On baking paper put the width (slightly greater than the height of the form) of the alleged tape. Drew this thing on the reverse side with a pencil. Melted 70 grams of chocolate in a water bath. Prepared the blade for the application. Proudly put the melted chocolate... below the intended level me!!! KA-TAS-TRO-FA! Decided not to give up... Began to draw the line, I remember Salvador Dali and Modigliani... Turned out nice. Then I waited about 5 minutes (scattered wandering around waiting for the moment when you can wrap it around the cake), spat on all those chocolate thin (we had to wait for a light turbidity of the surface, hmm!) and just wrapped the paper, with a picture of her ribbon around the cake (just didn't have enough length, hee-hee!). Plump pressed. And put in the fridge.

That's what girls (and boys), I did it!

He looks, of course, is not how to dream... Remember Tatiana Selivanova, who recently at a forum such beauty laid out... BUT... the Cake is GORGEOUS!!! One of the best cakes I ever baked. Even better, perhaps, Irish Cream cake!!! And with it, for elegance, delicacy, beauty... Yum! There may not be any better! Girls (and boys!), very very recommend!!! VERY!!! Poured a glass of wine (or coffee flavored!) and Bon APPETIT!

Piece

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