Mango Mousse Cake with Mirror Glaze 芒果慕絲鏡面蛋糕

Here is another mirror glazed cake I made for my mom’s birthday. The mango mousse recipe was taken from Mango Gâteaux. I paired it up with Vanilla Chiffon Cake as well as a mirror glaze that contained mango puree and white chocolate. The addition of white chocolate turned the glaze into a creamy yellowish color so I adjusted the tone with a hint of food color gel.
這是EC做給媽媽的生日蛋糕(最近比較喜歡淋面製作，哈哈)，慕絲配方取自芒果綠茶慕絲蛋糕，內裡是雲尼拿戚風蛋糕，外層則是以芒果泥及白朱古力調配的淋面醬。白朱古力令淋面醬顏色變成奶黃色，因此EC加了少量色膏調色。

When I made this cake the first time I didn’t prepare enough mousse to entirely fill the mold, resulting in a cake that lacked a full height. The next time I increased the amount of mango mousse by 25% (which became the recipe below). I placed extra mousse in little dessert cups for my kids’ snack. One thing I noticed about the silicon mold after several usages was that it left a seam on the sides of the cake where the two pieces of the mold met. The seam didn’t protrude much but I was afraid that this would show after the enrobing process (and I am a perfectionist anyways). For a flawless cake, I always smooth out the ridge manually with a warm spatula. I might be over worrying but it is better to be safe than sorry.
第一次做此蛋糕時慕絲份量準備不足，模具只有八、九分滿影響了蛋糕整體高度。所以EC把份量增了25%(即以下的配方)，剩餘的慕絲用小杯盛起成為了孩子的小點心。試用了幾次後，EC發覺每次脫模後蛋糕邊(就是兩片模具的接駁處)均呈現一條細長的線。雖然不是凸出很多，但EC恐怕淋面後線條會顯現，因此每次會用溫熱的抹刀把邊緣撫平(完美主義症發作了)。或許有點兒杞人憂天，但還是以防萬一好。

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Mango Mousse Cake with Mirror Glaze
芒果慕絲鏡面蛋糕

For 18 cm eclipse silicon mold
18 cm 圓形矽膠模份量

Ingredients

For the Vanilla Chiffon Cake
40 g cake and pastry flour
2 egg yolks, large
25 g grapeseed oil
25 g milk
2 egg whites, large
25 g granulated sugar
1/2 tsp vanilla bean paste or pure vanilla extract
1/4 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

For the Mango Mousse
250 g ripe mango flesh
1/2 Tbsp lemon juice
50 to 60 g (or to taste) granulated sugar
185 g whipping cream
55 g water
11 g powdered gelatin
1 fresh mango, cubed

For the Mango Mirror Glaze
100 g white chocolate, chopped
100 g ripe mango flesh
45 g granulated sugar
100 g light corn syrup
70 g whipping cream
1/2 tsp lemon juice
9 g powdered gelatin
45 g water
White and yellow/orange gel food coloring as needed

材料

雲尼拿戚風蛋糕
低筋麵粉 40克
大蛋蛋黃 2個
葡萄籽油 25克
牛奶 25克
大蛋蛋白 2個
細砂糖 25克
雲尼拿醬或純雲尼拿香油 1/2茶匙
他他粉 1/4茶匙

註：EC用的大蛋每隻淨重約50克

芒果慕絲
熟透芒果肉 250克
細砂糖 50 – 60克（可依芒果成熟程度自行調整份量）
檸檬汁 半湯匙
淡忌廉 185克
水 55克
魚膠粉 11克
切粒芒果 一個份量

芒果鏡面淋面醬
白朱古力(切碎) 100克
熟透芒果肉 100克
細砂糖 45克
粟膠 100克
淡忌廉 70克
檸檬汁 1/2茶匙
魚膠粉 9克
水 45克
黃/橙色及白色色膏 適量

Directions 做法

For the Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Place sifted flour into a mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
低筋麵粉過篩放入鋼盆中，中開一穴後倒入油、牛奶、蛋黃及雲尼拿醬，輕手用蛋拂攪拌均勻成蛋黃糊備用。

In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. 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 homogeneous.
取另一清潔的鋼盆放入蛋白，用電動打蛋器將蛋白打至起泡後加入他他粉繼續打至泡泡變細密，分次加糖打至企身接近乾性發泡，將三分一蛋白霜混入蛋黃糊中充份拌勻，再將麵糊倒入餘下的蛋白霜中用膠刮輕手以切拌方法混合至麵糊顔色均一。

Pour batter into a 6” parchment paper lined round cake pan and smooth top with a spatula. Tap 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 wooden skewer inserted into the center of cake comes out clean, about 30 minutes for my oven. Invert pan and cool completely on a cooling rack before unmolding. Slice cake into half-inch layers (only two pieces is required for this recipe). Keep covered with plastic wrap until ready to use.
將麵糊倒入已墊底紙的六寸圓模中，用刮刀抹平麵糊表面，將模往枱上輕敲幾下敲出較大的氣泡，放入325°F/160°C預熱焗爐焗至竹籤插入蛋糕中央取出不沾麵糊，EC家中焗爐約需30分鐘，取出倒扣在鋼架放涼後可脫模，橫切成半寸厚蛋糕片(只需使用兩片)，以保鮮紙蓋好備用。

For the Mango Mousse 芒果慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，小碗內放魚膠粉和水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或放微波爐叮溶備用。

With a food processor or blender, process mango, lemon juice and sugar until smooth. Strain mixture and pour into a mixing bowl. Stir in the gelatin mixture then set aside.
芒果、檸檬汁和糖放入攪拌機或食物處理器打滑，過篩倒進鋼盆中，加入魚膠溶液拌勻備用。

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the mango mixture with a spatula in two batches until incorporated.
淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身呈軟勾狀，分兩次加入芒果漿中用膠刮以切拌方法拌至顏色均一。

For the Mirror Glaze 鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Set aside.
魚膠粉加水拌匀靜置五分鐘讓魚膠粉充份吸收水份，備用。

Process sugar, mango, lemon juice and light corn syrup with a blender or food processor until smooth. Pour mixture into a saucepan and bring to a boil. Remove from heat and cool slightly.
芒果、粟膠、糖和檸檬汁放入攪拌機或食物處理器打滑，過篩倒進小鍋中，小火煮滾後離火，稍放涼備用。

Melt whipping cream and white chocolate in a bowl over a pot of simmering water (or microwave at medium power) and stir until combined to form a ganache. Add in mango mixture and the bloomed gelatin. Stir until smooth while taking care not to incorporate air bubbles. Place 2 tablespoons of mixture into a small bowl and stir in white food coloring. Color the remaining glaze with orange or yellow food coloring. Let cool and use at 90°F/32°C.
白朱古力及淡忌廉隔水加熱或以微波爐中火煮熱至融化後拌匀成白朱古力漿，加入芒果漿和已發泡的魚膠粉，慢慢拌匀至順滑，盡量避免產生氣泡，把約兩湯匙淋面醬倒入小碗中，加進白色色膏調成白色，餘下的加入橙色或黃色膏拌勻，靜待降溫至90°F/32°C才使用。

To Assemble 組合
Pour half of the mango mousse into the assembled mold and spread evenly then press on a cake layer. Spread on a thin layer of mousse then arrange mango cubes on top. Fill mold with remaining mousse until almost full. Press on the second cake layer, making sure that the mold has been completely filled. Tap mold on the countertop several times to remove any large air bubbles. Cover and place cake in the freezer overnight.
把一半慕絲倒進已組裝的模中，放上蛋糕片，抹上少許慕絲後鋪上芒果粒，倒進餘下慕絲至九分滿模後放上另一片蛋糕片(慕絲必須注滿模具和蛋糕與模間空隙)，在枱上敲幾下將大氣泡震出，蓋好放進冰箱冷凍隔夜。

Remove frozen cake from freezer and unmold cake. Invert cake on a rack or a bowl then set it on a tray to catch any drips. Pour warm yellow mirror glaze over the top of the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the tray). Spoon a tablespoon of white glaze on an offset spatula and immediately swipe across the cake surface. Let sit for 10 minutes then clean the edges and decorate the cake. Transfer cake back to the fridge to set for another 4 to 6 hours before serving.
取出冷凍的蛋糕脫模後反轉放在鋼架或杯子上，下放焗盆收集滴下的淋面，把橙黃色淋面從蛋糕頂部打圈淋在蛋糕上覆蓋表面(剩餘淋面會從蛋糕邊緣掉到焗盆上)，把一湯匙白色淋面滴在抹刀上再立刻在蛋糕表面迅速抹過做成花紋，待10分鐘至凝固後可用抹刀清理蛋糕邊及加上其他裝飾，把蛋糕放回雪櫃繼續冷藏四至六小時後可享用。

Here’s how to prepare a marbled effect: spoon glaze of various colors alternatively into a large measuring cup. Slightly mix with a chopstick to blend in the color (do not mix the color completely). Enrobe cake then lightly swipe an offset spatula across the top to remove excess.
大理石鏡面製作方法：在量杯中分次隔著倒入不同顏色的淋面，以筷子輕拌數次(千萬别把顏色完全拌勻)後便可淋在蛋糕上，完成淋面後取抹刀輕掃表面即可。

Mango mirror glaze recipe adapted from 芒果鏡面配方參考芒果慕斯淋面的做法

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