Mango mousse cake with a surprise

Description

Delicate with an incredible combination of flavors! This cake is worthy to be a gift so Sunny, tender, cute, pretty girl, beautiful boy, whose Birthday is today. This is my gift for...

Ingredients

Flour

40 g
Chicken egg

2 piece
Brown sugar

50 g
Coffee natural

100 ml
Chocolate milk

70 g
Butter

10 g
Mango

800 g
Agar-agar

2 tsp
Brown sugar

50 g
Cream

200 ml
Water

100 ml
Mint

4 piece
Agar-agar

1 tsp
Spinach

100 g
Cucumber

1 piece
Water

100 ml
Brown sugar

100 g
Milk

300 ml

Cooking

Let's start with the cooking of the cake. You need 100 ml. of coffee, of any I have cooked in Turku, you can take instant.

In a saucepan mix the broken chocolate and coffee, bring to boil and boil for 5 minutes, until the mixture thickens. Allow to cool while stirring.

The oven to turn on to preheat to 200 degrees. While the chocolate cools, whisk in a solid foam eggs with sugar, add flour, mix well.

In the dough pour coffee-chocolate mix.

Shape with a diameter of 16-18 cm grease with butter, sprinkle with flour, pour into it the dough.

Bake 20-30 minutes until cooked cake. Cool it on wire rack.

Meanwhile, cook two mousse. So how do I use agar-agar, freezing the mousse is fast, so it will not take much time. Soak agar-agar in water. I for the two mousses soaked in different containers. Leave to swell.

Let's start with mint mousse. In a saucepan or a saucepan put the mint, spinach and sugar (I have peppermint frozen, so this kind), pour the milk.

Bring to boil and boil for a few minutes on a quiet fire. Leave to infuse for 5-10 minutes. I want to add that you can cook without the spinach, then you need to take 2 cucumber and the flavor will be fresher, but the color will be less bright.

In a blender grind the cooked cucumber and mint-milk-spinach mixture.

Drain as it should, except getting pieces.

Add to the strained liquid agar-agar and boil for 1-2 minutes. Let cool to very warm state.

Around the cake to put the cooking ring (the cake I just ring a little trim) and pour on top of mint mousse. Allow to solidify. (sorry, this step I forgot to take a picture)

While frozen mint mousse will do the second mousse. For this mango puree spread in a saucepan, add the sugar and the agar agar also proverjaem at low boil 2-3 minutes. Let cool to very warm state. If you are lucky you can buy fresh, ripe mangoes, you need about 800 grams. grind into a puree. I take the ready-made mango puree for baby food, 750 ml (6 bottles)

Cream vzbit in a solid foam and add to the mango mousse and mix.

Mint frozen mousse, put the ring of larger diameter (approximately 20 cm) and pour the mango mousse.

Allow to harden and decorate according to your taste.

This cake I made as a gift to my compatriot, the cute Katusha Mylenn, today is her Birthday and I hope my gift will give her pleasure. Katyusha, let this cake will be a bright ray of light, heralding the good changes ahead.

And here's an interesting cut. The taste of this cake is very harmonious, fruity from the mango, mint and fresh taste of coffee and chocolate cake, all well intertwined in this cake. Help yourself.

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