
Mango Crème Mousseline Cake

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Here, a cake ring is used to make a cake that is perfectly even on top and on the sides. The cake is then surrounded with little cats tongue cookies and the top of the cake is decorated with a translucent mango mirror. The effect is very professional and the method adaptable to any fruit. Most recipes for mirrors call for half apricot preserves (or whatever preserves have the appropriate color) and half strained fruit puree (coulis). The jam provides pectin, which helps the mirror set without making it rubber); as it would be if it were made with gelatin alone. You can make the three cake disks called for here out of any of white or yellow cake by piping the batter into disks or by making a round layer cake and slicing it crosswise into thirds. This recipe is for an 8-inch cake, but if you dont have an 8-inch ring, you can make this cake in the standard 9-inch size by increasing the amounts of the simple syrup and mousse by about 50 percent.
ingredients
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serves: 1
8 inches three disks of any white or yellow cake, by 1/3
1 cup simple syrup, flavored with kirsch, rum, or Cognac (optional)
4 1/2 cups mango creme mousseline
2 teaspoons (2/3 packet) powdered unflavored gelatin
3 tablespoons cold water
1/3 cup strained mango puree
2/3 cup strained apricot preserves
1 inch recipe cat's tongue cookies, about 1/2 longer than the cake ring is high
Servings Per Recipe: 1
Amount per Serving
Calories: 6505
- Total Fat: 211.4 g
- Saturated Fat: 47.5 g
- Trans Fat: 0 g
- Cholesterol: 141.7 mg
- Sodium: 5356.7 mg
- Total Carbs: 1096.6 g
- Dietary Fiber: 20.5 g
- Sugars: 596.3 g
- Protein: 99.8 g
preparation

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