Mango Mousse Cake by Connie Tan

[Spongecake x 2pcs]
100g Topflour
80g fine sugar
100g corn oil
4 Large eggs

[Mango mousse filling]
250-300g whipping cream
200g fresh mango puree
15g gelatin
3 tbsp water

Steps for Filling1. Dissolve gelatin in water over low fire. Leave to cool.
2. Whisk the cream at med speed until stiff.
3. Add mango puree into fresh cream. Even, add cooled gelatin n mix well.
4. Put this aside.

Steps for Petit Fours1. Prepare the spongecake base.
2. Whisk the eggs n sugar till thick & glossy.
3. Handfold the sifted flour into the eggs mixture in 3 batches.
4. Pour in the corn oil and hand fold batter till even and glossy.
5. Pour this into a lined swissroll/shallow tray (i use a 25×35cm size )
6. Bake in a preheated oven of 180°c for abt 20mins.
7. When cooled, use small cake rings to cut pcs.
8. Insert one bottom layer sponge inside the cake ring with bottom a golden cakeboard. Top some mousse n repeat again 2 to 3 layers.
9. Freeze it for a while to firm up the petit fours.
10. As i dndt hv enough rings, i unmould once it firms up, to repeat the rest.
11. Refrigerate in the chiller/fridge compartment once unmould, with cakes covered.
12. Before serving, u may like to add a mango rose as decor.

Steps for Mango Mousse ~ Layered Victorian Cake1. Prepare the 2nd cake as per abv steps (no. 2 to 4)
2. I hv used two 6" cake tin in this round to get 4-5 layers.
3. Bake in a preheated oven of 160°C for abt 25-30mins.
4. When cooled, slice the cakes into layers n assemble by spreading mousse over each layer.
5. I hv opted not to insert the sponge layer within the rings for this particular cake to create a different look.
6. Freeze the cake for a while to firm up mousse bef bringing down to chiller compartment.
7. To serve, top up with more cubed mangoes.

Hope u all try out n keep me posted too. Do enjoy!