For the base
- 90g cake flour
- 3 eggs
- 50g water
- 1/4 cups vegetable oil
- 60g sugar
- 1g baking powder
- 1g salt
For the mango mousse
- 300g Fresh mango puree (Ataulfo)
- 50g sugar
- 3 tsp gelatin
- 350ml whipping cream
For the top layer mango mirror:
- 200ml fresh mango puree(Ataulfo)
- 3 tsps. gelatin powder
- 100ml hot wate
- One Kent mango
Ataulfo Mango
Kent Mango
Instruction:
- For the base:
Separate Egg yolk and white, beat yolks with 20 grams of sugar and beat until the color turns yellowish white. Add in 1/3 of vegetable oil at a time. Then add water and mix evenly. Sift the flour and baking powder into the egg mixture. Use a spatula to gently fold them together.
Whisk egg white until it forms big air bubbles, add sugar in 1/3 at a time, then salt. First whisk at high speed then low speed until egg white is in stiff form. (Container must be oil-free and water free)
Gently fold 1/3 of egg white into the egg york mixture, when well combined, add the mixture to the rest of the egg white and carefully fold them together.
Spread some cooking spread on the bottom of the rice cooker. Pour the batter into the rice cooker, Press the Cook button, when the button goes off in about 2 minutes, press it one more time.
Insert a toothpick to see if it is ready, if the toothpick comes out clean then it is ready. Immediately invert the cake for 20 minutes, let cool. Once cooled, slice the cake into halves.
2. For the mousse:
Puree the mango flesh with the sugar.
Put one third of the mango puree into the pot and stir in the gelatin until dissolved, over low heat. Remove from heat and stir in the remaining mango puree. Set aside to cool.
Once the mango puree has cooled down, whip the cream to soft peak stage.
Gently fold the cream into the mango puree and scoop ½ the mousse into the cake mold on top of the cake base we made. Repeat the procedure for another layer. Spread the mousse evenly with a spatula. Chill in the fridge for several hours until set.
- For the top mango mirror layer:
Use a slicer to slice the mango into thin slices.
Once the mousse is set, dissolve gelatin in hot water. Add gelatin mixture into the mango puree and mix well. Spoon the mixture over the mousse. Add the thin mango slices together to form rose like flowers. Leave the cake into the fridge overnight to set.
Notes:
I strongly recommend using ataulfo mango for mousse and mirror because ataulfo has smooth, firm flesh with no fibers making it easier to use in mousse. This kind of mango is small and oval in shape. But when it comes to mango flower, we need it to be firm enough to stand up, if we use ataulfo mango it will be too soft, so Kent mango is a better choice. Of course you don’t have to make mango flowers; you can use any other kind of fruits to decorate your cake, or nothing at all.
If you don’t have a rice cooker at home, you can do a cracker, biscuits base or any other kind of sponge, chiffon cake for this cake too. For me, a cracker or biscuits base will use a lot of butter, it is not healthy to me and a sponge or chiffon cake needs to turn my oven on, it is too hot in summer time to do that. If you don’t like mango use berries! Do whatever that fits you the best; there are no absolute rules on baking or cooking. You should have fun not pressure when it comes to making good food.
基底
- 90克蛋糕粉
- 3个鸡蛋
- 50克 水
- 1/4 杯植物油
- 60克 糖
- 1克 泡打粉
- 1克 盐
芒果慕斯
- 300ke 新鲜芒果泥 (Ataulfo)
- 50克糖
- 3茶匙明胶粉
- 350毫升搅拌奶油
顶层芒果镜面
- 200毫升新鲜芒果泥 (Ataulfo)
- 3 茶匙明胶粉
- 100毫升热水
- 一个肯特芒果
方法:
- 基底:
分离蛋黄和蛋白, 加20克糖打蛋黄, 然后打到颜色变黄白色。分3次添加植物油。然后加水混合均匀。将面粉和泡打粉过筛到鸡蛋混合物中。用刮刀轻轻地将它们混合起来。
将蛋清搅拌至形成大气泡, 每次加1/3糖, 然后加盐。先高速打, 然后低速, 直到蛋清是干性发泡。(容器必须是无油和无水)
轻轻地将1/3 打发的蛋白倒入蛋黄混合物中, 轻轻至上而下搅拌好后, 将混合物加到其余的蛋白中, 并小心地将它们拌匀在一起。
在电饭煲的底部喷点油。把面糊倒入电饭煲, 按下煮按钮, 当按钮在2分钟后跳起时, 再按一次。
插入牙签, 看看它是否好了, 如果牙签出来是干净, 那么它就熟了。立即翻转蛋糕, 让它凉20分钟。冷却后, 将蛋糕切成两半。
- 慕斯:
把芒果果肉和糖一起在搅拌机里搅碎成泥。
将芒果泥中的三分之一放入锅中加入明胶搅拌小火加热直到溶解。 加入到剩下的芒果泥中搅拌。放一边稍凉一下。
芒果泥一旦凉下来, 就用搅拌器把奶油打到中性发泡
轻轻地将奶油混入芒果泥中拌好。 然后舀½慕斯到蛋糕模子里, 到我们刚刚做的蛋糕底座上面。重复这个过程做另一层。 用刮刀均匀涂抹慕斯。在冰箱里冷藏几个小时直到凝固。
- 顶部芒果镜面层:
使用削皮刀将芒果削成薄片。
一旦慕斯凝固,在热水中溶解明胶。在芒果泥中加入明胶混合物, 拌匀。把混合物勺在慕斯上用刮刀刮平。将薄芒果片加在一起, 形成玫瑰般的花朵放上去。 把蛋糕放到冰箱里过夜。
注意事项:
我强烈建议使用 ataulfo 芒果做慕斯和镜面, 因为 ataulfo 很光滑柔软, 果肉没有纤维更容易使用在慕斯里，吃起来更顺口。这种芒果很小, 形状椭圆形。但是当说到芒果花的时候, 我们需要它足够硬挺可以站的起来, 如果我们使用 ataulfo 芒果, 就会太软, 所以肯特芒果是一个更好的选择。当然, 你不必做芒果花; 你也可以用任何其他种类的水果来装饰你的蛋糕, 或者什么都没有。
如果你家里没有电饭煲, 你也可以做一个饼干基底或其他种类的海绵, 戚风蛋糕基底。对我来说, 饼干基底将使用大量的黄油, 它不健康而海绵或戚风蛋糕需要用到我的烤箱, 夏天太热了。如果你不喜欢芒果可以用其他浆果做，没有绝对的规则。在制作美食的同时, 你应该享受它带给你的乐趣而不是压力。
CaiQin's Kitchen 