Monday, August 2, 2010

Mango Chocolate Mousse Cake and Macaron

First of all, I want to apologize for yet another mango cake in this blog. It was only two weeks ago that you saw some yellow cheesecake but here I am presenting you with another one. I hope you'll bear with my mango madness for a bit.


Strangely, California has been under a lot of clouds lately, very unusual in Summer. The temperature dropped to mid 70's and it is breezy in the morning and at night, but it's all perfect in the afternoon. I always try to sneak in some walk around the office building around 4pm when I have the time, just to enjoy the sun.


Anyways, it was yet another birthday for my coworker in the same team. I didn't know what he likes, I just assume or more like forcing myself to believe that he likes anything just because so that I could make whatever I want :). I was still curious a lot about mango and chocolate combination, I made it a few times in macaron, cheesecake and brownies, etc, but it always seems like the mango flavor is easily lost in the midst of chocolate, chocolate overpowers almost everything basically. So, I was determined to once again, try this combo with mostly mango mousse and a layer of chocolate mousse in between, hoping that this time, mango will rule.


It just seemed like a perfect idea and combination when I pictured the cake. I imagined a perfect layering, with a little crunch in the middle, and definitely chocolate macaron decoration, secretly hoping that my coworker is not allergic to one of them.

This cake has quite a few components, it has two layers of chocolate sponge, mango mousse, chocolate mousse, a thin layer of feuilletine, clear glaze, and of course the macarons. The macarons are filled with mango buttercream, except the side decoration. It took quite a bit of time to make each one but once you've got it all, it's relatively easy to assemble. I took a shortcut and used my last batch of instant chocolate mousse though, it was Alaska-Express chocolate mousse mix just because I have enough leftover to make one 8" layer (will have to make it from scratch next time), everything else was pretty straight forward too.

I finally ordered some pectin NH online and I made my glaze using that. In the past, I used just regular pectin that I get from the grocery store, but I could never get the consistency I wanted. The resulted glaze was so runny at first even after refrigerating it overnight, thinking that I should have put more pectin, but after longer refrigeration, it thicken beautifully, just perfect consistency.



The cake was definitely a hit when I brought the cake in the office, it's very light, refreshing without being too heavy and definitely far from too sweet :)



The cross-section picture above was taken with my point-and-shoot camera, not very good quality, but just to give you guys an idea of how the inside looks like, it wasn't a clean cut either but it works :).

You know, I should really restrain myself from buying fruits all the time. I can't resist in buying lots and lots of gorgeous cherries, peaches, nectarines, apricots, mangoes, but then I'm left with all these wonderful fruits without knowing how do I have the time to play with them. I have so many varieties of fruits that I'm confused of what to make. I just finished making some healthy and tasty fruit smoothie with peach, raspberry, blueberry, and some mango, yumm... Fruit crumble using all the different summer fruits might be in the menu a few weeks from now if I ever managed to squeeze some time to make a vanilla bean ice cream. I haven't been playing too much with raspberry this year, knowing that I still have a few months to go, but not for the stone fruits, their season will be over before you know it. I already have some list of raspberry dessert I want to make, hmm cannot wait. In the next few weeks, you will find me busy buying and freezing each one of them though, for my winter stash this year. Oh how I wish they would be available all year long.


Verity Joy Rediawan
On a side note, I'm officially an aunty of 13! Remember this baby shower? Yup, I have 13 nieces and nephews now, and the 13th was just born a few days ago and I am officially in love with her. This cake was actually made right before the baby was born. Can't wait to see her grows up and feed her cakes to maintain those chubby cheeks :)

18 comments:

Elizabeth said...

This cake looks ridiculous..in a good way! Striking colours and I'm sure a delicious combination!

ajcabuang04 said...

This looks soooo good!! So bright and probably tastes really good!! Mangos are a fav of mine!
Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/

Theresa said...

I agree with the above posts - ridiculous...ly amazing!! It looks so professional. ^_^

Theresa said...

I agree with the above posts - ridiculous...ly amazing!! It looks so professional. ^_^

Bertha said...

Thank you guys! :)

Jess @ Bakericious said...

the cake looks so gd and pretty, must b yummy too

Swee San said...

It looks great!! Do you have the macaron recipe ? Did u use the italian meringue or french method ? It looks really good!

Bertha said...

Jess: Thank you :)

Swee San: For this macaron, I used tartelette's recipe (http://mytartelette.com/), using French meringue method. I chose F.M method because I wanted it to be fast and it was only for decoration. I usually use Italian meringue method (the recipe is posted on my blog before) for better texture and stability. The problem I have with F.M method is that I always get this thin and fragile, almost transparent outer shell, but some people loves F.M method better than I.M method

Avanika [YumsiliciousBakes] said...

Oh wow that looks too good to be true. I love a good mango dessert. You posted the recipe?

Jo said...

The mousse cake looks fantastically beautiful. I'm just wondering how you managed to achieve such neat lines.

Anonymous said...

hi Bertha, the cake looks so good. do you mind sharing your chocolate sponge cake recipe? thanks.

嘉 ji@ said...

hi there,
can I have your mango mousse cake recipe?
You're awesome!
THanks,
jia

kid b said...

I really want to try making this for a thanksgiving party. It looks absolutely Perfect! Great job! Is there any way I could get a recipe please??

fortheloveoffun said...

This is amazing!! I am new to the baking world, and have only been baking for a few months. But you are very much a inspiration! I love all of your work, and this cake is absolutely breath taking. Would it be possible to get the recipe? I'm not sure if you might have a similar recipe up on a different part of your website, though I can't seem to find it yet. :P Thank you so much!

Alex Pouliot said...

Hi, I,ve never seen I cake that look so good! is it possible to send the recipe? I definitely want to try this!

Revathy J said...

Hi Bertha,
Mousse cakes are so delicate to the temperature. How do u carry it to another place. I need to make a cake for my freinds birthday and would be glad to know how you carried this cake to your office.

Revathy J said...

Hi Bertha ,
Any idea how do I carry a mousse cake to another place.
I need to make a mousse cake for my friends birthday so will be great to know if you have success in this regard.

Bertha said...

Revathy: There is no special trick for me to bring mousse cakes. Most of my friends house and office are only 15 minutes away from my house, so it should still be ok, just make sure it doesnt get direct sunlight.

If you are worried, then you can place it in a cooler