Mango Mousse Cake

Mango Mousse Cake

Mango Mousse Cake

Everyone loves mousse cake, chocolate mousse , strawberry mousse or even white chocolate mousse but we’re gonna focus on Mango Mousse cake today, one of my favorite mousse cake.

We’re not gonna pass you a recipe because with ours’ tips and technique, you can make a tray of mango mousse with any recipe you found in books or website.

Rule no.1

Cheese

In our recipe, we use cream cheese to make the mousse cake coz the crean cheese has a creamy texture that taste like cheese cake.

Then, we use warm cheese to make our mousse’s base as the softer the cream cheese, the creamier mousse you can have so we boil a big pot of water, off the heat and dump in our cream cheese (with plastic wrap) into the hot water for about 10 minutes.

After that, put the cream cheese in the mixer and add together with the sugar, whip them up with a paddle in medium speed so the cream cheese with not over whipped.

Creamy cream cheese

Yolk
Most of the time, We use pasteurized egg yolk because it is safe to use as our recipe use raw yolk to make the mousse cake.

Unfortunately, not everyone can find the egg yolk that’s pasteurized. Here is one of the method to make a semi raw yolk that is safe to use.

Firstly, We boil a pot of water to a rolling boil that is extremely hot. We put a double boiler(put a bowl of egg yolk on top of the pot of water) to warm our egg yolk, meanwhile, we whisk our yolk for about 6 minutes so it won’t cook.

Then, you have your personalized pasteurized egg yolk that is ready to use in our next steps.

We pour our egg yolk into the cream cheese mixture in one time. We whip it at medium speed so it won’t break and be miserable for you to use. You should have a very creamy and homogeneous mixture.

egg yolk and cream cheese mixture

Then, Brush your cakes with your syrup

Moreover, pour in the mousse on our plain sponge.

Finish that with a mango glaze and there you have a nice and tasty mango mousse cake!

Mango Mousse Cake

4 ingredients green apple jelly

Today, we’re gonna share with you on how to make a four ingredients green apple jelly, this time, we will provide the recipe for you to try our newly developed jelly.

Ingredients:

green apple puree(frozen) 1000g

sugar 200g

water 1000g

gelatin mass 240g

Process:

In order to make our green apple jelly, we just put all of the apple puree, sugar and water into a big pot and bring to a boil. Here is the reason why we do this, the green apple puree and the water are liquid, that could be mix together well, for the sugar, it could be dissolved well in such large volume of liquid, imagine you’re making a syrup, you just need to mix large volume of water and dissolve the sugar inside the water, it’s very easy to make, just mix the green apple puree, water and sugar together, then bring them to a boil.water

Green apple puree, sugar and water

After that, we’re gonna make our gelatin mass, we’re using gelatin powder with water, the ratio is 1:5, one part of gelatin powder to 5 part of water so in this recipe, we are using 40g of gelatin powder with 200g of water and a total of 240 gelatin mass.

Tips:

In order to make the gelatin mass, we must use cold water, as room temperature is too warm for the gelatin to mix, that might lead to a very soft texture. If our gelatin is soft, that means it might be easy to get some remaining dry gelatin powder, that will ruin our green apple jelly.

Here’s how to prepare our gelatin mass, we use cold water to mix with the gelatin powder with a whisk, so we can get rid of dry gelatin residue and have a stiff gelatin solid mass.

Lastly, after we boil our puree mixture, off the heat and add in our

nice, stiff gelatin mass that make a nice green apple jelly.

Finished product

The jelly can be served with cups or it could be used to make layers in an individual cake so if you would like to know how to make it, stay tuned for our future’s post.

Fluffy chiffon with only 4 ingredients

Today, we’re gonna share with you how to bake a fluffy chiffon with only three simple ingredients.

First of all, we’re not going to share the recipe with you but the tips on making a fluffy chiffon cake.

Secondly, we should know the basic ingredients in making a chiffon cake and they are eggs, sugar and cake flour and oil. Every steps is important.

Process

In order to have a tasty and fluffy chiffon cake, we must separate our eggs to egg whites and yolks as we want to have a super fluffy chiffon. The egg whites and egg yolks must be beaten into a perfect volume separately so we can have a lot of air in our cake batter.

Remember, the egg yolks should mix with the cake flour to become a paste like texture and the cake flour must be sifted before mixing with our egg yolks or you’re gonna have a very coarse and sandy cake batter.

For the egg whites, we’re going to whip it with a mixer with medium speed, never whip the egg whites with high speed, as the air bubbles will become rough and airy and that will affect our meringue’s final’s quality.

Never ever add sugar to your egg whites before whip it up, here is the reason why we never add sugar before we whip up the egg whites. If we add sugar into the egg whites, the egg whites absorb the sugar and form a coating on the surface. If we beat the egg whites with a coating, the egg whites will be harder to whip to a french meringue, the sugar can not dissolve into the egg whites to become stiff.

Here is a meringue that is good for a fluffy chiffon cake.

good volume meringue makes fluffy chiffon cake

After you whip the meringue, it’s the process to fold into the egg yolk paste.

In our opinion, we fold in the meringue with the egg yolk mixture as the meringue is light in weight but egg yolk paste is dense and heavy, if we fold the paste into the yolk, it is possible but you might ruin your cake batter as the paste will sink into the meringue and become difficult to mix well, you might break the meringue when you’re using more force to fold in the mixture.

After that, mix 1/4 of the cake batter with the oil, the reason why we only mix 1/4 of the cake batter with the oil is because of the density, as the oil is denser than our cake batter. If we mix the oil with the cake batter directly, the oil sinks in the bottom of our cake batter so we mix the oil with 1/4 of the batter so the mixture become homologous so it won’t sink.

Lastly, we pour into our cake mould.

we’re making pandan chiffon XD