My younger son just turned four on Monday and this was what I made for him. He is a huge fan of Thomas & Friends and has been asking for a Thomas themed birthday cake and guess what? I simply took his toy train and one of his train tracks to decorate his birthday cake. In order to keep his toys clean, I laid a piece of clear acetate strip on the cake before placing on the decorations. Yes I know I cheated, I did make him a plaque out of modeling chocolate though. I’m glad he loved his birthday cake =)
I chose a green tea chiffon cake layer as my cake base. The green tea flavor matches perfectly with the mango. The mangoes that I had were very ripe and sweet so I sweetened the mousse with only about 2 tablespoons of sugar. The level of sweetness can always be adjusted according to taste.
Mango Gâteaux (Mango Mousse with Green Tea Cake)
Makes a 7-inch cake
For the Green Tea Chiffon Cake
37 g cake and pastry flour
1/2 Tbsp (about 3 g) matcha powder
2 large egg yolks
25 g grapeseed oil
25 g milk
2 large egg whites
35 g granulated sugar
1/4 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
For the Mango Mousse
200 g ripe mango flesh
1 Tbsp lemon juice
40 to 50 g (or to taste) granulated sugar
150 g whipping cream
45 g milk
1 Tbsp (9 g) powdered gelatin
1 fresh mango, cubed
For the Mango Mirror Glaze
1 tsp (3 g) powdered gelatin
70 + 15 g water
40 g mango puree
1 Tbsp (or to taste) granulated sugar or light corn syrup
1/2 tsp lemon juice
For the Chocolate Wrap
50 g dark chocolate, melted
細砂糖 40 – 50克（可依芒果成熟程度自行調整份量）
水 70 + 15克
For the Green Tea Chiffon Cake 綠茶戚風蛋糕
Please refer to here for a picture tutorial
Sift together the flour and matcha powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined. Set aside.
In a clean, separate mixing bowl, whip egg whites with an electric mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.
Pour batter into a 7” cake pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a toothpick inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool on a cooling rack. Once cooled, unmold cake then slice horizontally in half. Cut one of the layers into 6” round (I used a 6” cake ring as the cutter). Keep covered with plastic wrap until ready to use.
For the Mango Mousse 芒果慕絲
Chill mixing bowl and the whisk attachment in the freezer for at least 10 minutes. Bloom the gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
With a food processor, process mango flesh, sugar and lemon juice until smooth and creamy. Scrape mixture into a large bowl. Stir in gelatin mixture.
Beat whipping cream in the chilled mixing bowl until soft peaks. Whisk one-third into the mango mixture to lighten. Then fold in the remaining whipped cream with a spatula until thoroughly combined.
For the Mango Mirror Glaze 芒果鏡面
Bloom gelatin by mixing it with 15 g of water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. In a microwave-safe bowl combine mango puree and sugar. Heat in the microwave until sugar is dissolved. Stir in the remaining 70 g of water, lemon juice and gelatin mixture. Mix well and let cool to room temperature before using.
To Assemble 組合
Wrap bottom of the cake ring with plastic wrap. Place the green tea cake layer into the bottom of ring. Pour half of the mango mousse over the cake and spread evenly, making sure the gap is all filled with mousse. Arrange mango cubes on top then fill the ring with remaining mousse. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula. Refrigerate until mousse is set.
Remove chilled cake from the fridge and pour in the cooled mango mirror glaze. Return to the fridge and chill until set. Unmold cake by heating the ring with a hairdryer or wrapping it with a warm towel.
For the chocolate wrap, cut off a strip of clear acetate or parchment paper strip that is slightly longer than the circumference of the cake ring. Place melted chocolate in a piping bag and pipe diagonal pattern as in the picture below. When the chocolate is almost set but still flexible, carefully pick up the strip and wrap it around the cake. Chill cake until the chocolate band is firm. Slowly and carefully peel off the strip.
Decorate cake with more fresh fruits before serving. I made a plaque with modeling chocolate that was made with white and dark chocolate (see recipe here).
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