My Mango Cake

Just completed a mango cake for my cousin. Just something simple nothing elaborated about it.




MANGO MIRROR CAKE

Ingredients for spongecake:
90 gm unsalted butter melted
100 gm caster sugar
100 gm cake flour
4 eggs
20 gm water
12 gm spongecake stablilizer

Method
Preheat the oven to 200°C. Pour everything into a mixing except butter. Beat on high until mixture is white and creamy. Add the melted butter and mix well. Pour into a 8 inch baking tray and bake for 15 to 20 mins. When cake is cool, slice into two layers.

Ingredients for mango mousse
450 gm of mango puree
20 gm of gelatine powder
½ tsp of mango essence
a little yellow colouring
450 gm of whipped up diary cream (millac)

Boil mango puree and gelatine until gelatine dissolve. Leave it in fridge to cool down. When cool, add essence and colouring. Add in whipped cream and mix well. Keep aside for later use.

Assembling of cake:
Use cling wrap to wrap tightly a 8 inch square or round cake ring. Place a cake board below the ring to support it. Place a layer of spongecake into the cake ring. Pour half of the mango mousse into ring. Continue with the other layer of cake and the other half of the mango mousse. Gently tap the cake ring to even out the mousse. Leave it to harden in the freezer for a few hours. After that you can proceed to pour the mango mirror on top and refrigerate further until mango mirror sets. Unmould and serve.

Ingredients for mango mirror
125 gm water (if making clear layer, use 225 gm of water)
100 gm mango puree
45 gm sugar
9 gm gelatine powder
a few drops of yellow colouring

Bring everything to a boil and make sure gelatine is dissolved. Strain mixture and leave it to cool down slightly. Pour over top of cake and refrigerate until set.