Mango Mousse Cake(芒果慕斯蛋糕)

Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and aid concentration and memory. Everything aside, it simply is one of my favorite fruits. So I choose to make a mango mousse cake for my birthday. It is the same step as the strawberry mousse cake, except the mousse part.

PART A: Make Chiffon Cake

Ingredients:

Egg - 6 Large
Cake flour - 102g
Oil - 48g
Milk - 48g
Sugar - 72g for egg white
Sugar - 36g for egg yolk

Steps:

1. Follow the same steps in Chiffon Cake to bake two 9" cakes.  Adjust baking to 340°F, 25 minutes
Note: If you like to have less cake and more mousse, you can reduce the eggs to 5, and proportionally reduce other ingredients.
2. After cakes are cool, trim the browned edge.

PART B: Make Sugar Water

1. Boiling 75g water and 38g sugar until the sugar is fully melt. Set aside to let it cool.
2. Mix in 1 TBSP Brandy or Rum

PART C: Make Egg Yolk Cream

Ingredients:

Egg yolk - 94g (about 6 large egg yolks)
Sugar - 126g
Milk - 172g
Gelatin - 2 packs (~ 15g)
Brandy or Rum - 1 TBSP (~14g)

Steps:

1. In a mixing bowl, add egg yolk and sugar, use a mixer to beat it.

2. Pour milk in a sauce pan, add gelatin powder, mix and cook the mixture over low heat .

3. Pour half of the milk mixture to the mixing bowl, mix well, and then pour all content of the mixing bowl into the sauce pan.
4. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. It should leave a path on the back of a spoon. Don't let the mixture boil.

5. Take the mixture out and let it cool. Then add Brandy or Rum.

PART D: Make Mango Mousse

Ingredients:

Fresh mango - 560g

Heavy whipping cream - 2 cups (I made extra whipped cream in this step and will save some for final decoration. if you do not need the extra cream, you can use 1 and 1/2 cup (~336g) )
Powdered sugar - 4 TBSP or to your preference
Egg yolk cream - from previous step

Steps:

1. Puree fresh mango pieces with blender.

2. Add the egg yolk cream slowly and mix well.

3. Beat the heavy whipped cream and powdered sugar into whipped cream.
4. Save 1/4 whipped cream in piping bag for final decoration.
5. Fold the mango mixture to the rest of whipped cream.

PART E: Assembly and Chill

1. Set cake ring to 9" size on top of a cake board.
2. Put first cake inside mousse ring. brush the cake with sugar water.

3. Pour in mousse to fill the gap around the cake, and make a thick layer on top of cake.

4. Place the other cake on top, brush the cake with sugar water.
5. Pour in the rest of the mousse. Flatten the cake surface.

6. Put in refrigerator overnight, or at least 3 hours.

PART F: Final Decoration

1. Release the cake ring, and take the cake out. Clean the edge around cake.

2. Take 4 large ripe mangoes( I prefer the Ataulfo Mangos) , skin it with a knife or peeler.

3. Using a sharp knife, cut through the flesh on either side of the central seed (stone). This way, you get two big haves of a mango fruit and a stone portion. Slice the mango halves into thin slices that can be easily rolled up.

4. Roll the slices into roses on top of cake.

5. Use the whipped cream saved in earlier step to pipe the boarder and fill in some space.