maybe i should rename this blog, baby manga (mang-GAH).
this was requested by #2son and only daughter…kim sam soon‘s mango mousse cake* right after we watched episode 1. well it’s actually based on Bon Appetit‘s Mango Orange Mousse Cake, July 1992,
a reader’s contribution based on a cake from Mexico City.
changes i made: used a box of mango puree, “Philippine brand” which was about 2 cups, and supplemented w/ pureed canned mangoes, “cock” brand from Thailand.
i ended up baking up another batch of cake batter to make 4 layers: the recipe yielded way too much mango mousse to fill up only two layers. next time i will double up and bake and split two 9 inch layers into four.
i also made stabilized whipped cream (with agar agar powder).
the original recipe calls for pressing sliced almonds into the sides but i didn’t have any. the cake is quite good without them.
change i might make for the next time: use more Knox unflavored gelatine for a firmer mousse.
otherwise it was one terrific cake, worth all the work and effort. it sort of reminded me of crema de fruta and put me in mind of serving it like a trifle, with mango flavored gelatin on top…
1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup orange liqueur
1 package unflavored gelatin
2 1/2 cups mango puree, “Philippine brand“** (or the equivalent from fresh peeled, sliced, processed, strained fresh) mangoes
1/2 cup sugar, or less to taste
1 cup chilled whipping cream
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons orange liqueur (or mango syrup from the can, or omit liquid altogether)
1 tsp. powdered agar agar
mango slices for garnish
For cake: Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour. Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
For Mousse: Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. if using fresh mangoes: Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
For Frosting: Whip cream until soft peaks form. Add sugar,liqueur or syrup if using, and agar agar powder. beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Garnish top with mango slices. Brush mango with reserved puree. Serves 8 to 10.
**for those who have no access to good fresh mangoes or Philippine brand mango puree, i tested two cans of canned mangoes in syrup, both from Thailand, that most would likely find in the drinks aisles of big Asian groceries. “Cock” Brand was too tart and green (ideally the best way for me to have my fresh mangoes) but not up to the task for this cake. “Twin Elephants” won for fragrance and flavor and smooth texture. adjust the sugar you add to the mousse if the canned mangoes are very sweet.
* during the waning days of summer, er actually late nights, this really unusual (for me anyway) Korean TV mini series on the Asian American network (A*Z*N and you can still see on y.o.u.t.u.b.e.) caught my eye. “my name is kim sam soon“…in one of the first scenes kim sam soon hurls a cake onto her future boss/”contract boyfriend” –after he cuts her hair off his jacket button, when he finds her snooping at his mother’s hotel’s pastry chef’s kitchen, and after he overhears how she broke up with her “player” boyfriend ….(yeah yeah it’s a soap opera, okay!)…well you have got to see it to know what i’m talking about, but the kidz and i thought it was by turns amusing and infuriating, corny at times, but more often than not, heartwarming…this is how we’d imagine the cake would have tasted, the cake that got kim sam soon hired as patissiere of jin hun’s “bon appetit” french restaurant in seoul….
my favorite line in the teleseries: “whenever i reach a difficult patch of life, i always tell myself, at least i am alive.” (at least that’s how it was translated from the Korean).