Mango Mousse Cake - happy 1st birthday to my youngest son

Ingredient

Method

Cake : 3 A egg yolks veg oil 45ml milk 50ml, 2 sliced anchor cheddar cheese LP flour 70g.   dark chocolate coins 30g, melted 3 A egg whites, 45g caster sugar Mango Mousse: 45ml hot water 230g riped mango pulp (may increase to 300g to get better taste) 400ml heavy cream, chilled  40g castor sugar 1/8 teaspoon salt \ 2 tbsp gelatin powder mango gelee: 100g riped mango pulp 70ml hot water 2 tsp gelatin powder  20g caster sugar  decoration: 3 riped mango, slice and cut

Cake 1 Heat up the milk and cheddar using double boiled method until cheddar is melted.  Set aside. 2 Whisk egg whites and gradually add sugar until soft peaks form. Set aside. 3 Whisk Egg yolks and veg oil until combined. 4 Stir in melted cheddar and flour and continue mix until well combined. 5 Using a whisk, fold one-third of the egg whites mixture into the egg yolks mixture to lighten it. Fold in remaining cream using a rubber spatula. 6 Pour appr 120g into 6" cake pan and bake for 15 minutes @ 210C. 7. For the remaining batter, divide into half, by one mix with melted chocolate. Pour the both batter alternately into 9x13 rectangle pan to create a shape. Tap to remove bubble and bake at 210C at 15 minutes. 8. Once Cooled, arrange the cakes into 7" springform cake pan as showed as above figure. Mousse ~Combine and stir the hot water and gelatin in a small bowl until gelatin dissolved and set aside. ~Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. ~Put the mango pulp and gelatin mixture into blender and blitz. Remove from blender.~Using a whisk, fold one-third of the cream into the mango mixture to lighten it. Fold in remaining cream using a rubber spatula. ~When no white streaks remain, spoon half of mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. ~Refrigerate for 4 hours. To remove from cake pan ,wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Mango gelee ~Combine and stir the hot water and gelatin in a small bowl until gelatin dissolved and set aside. ~Put the mango pulp, sugar and gelatin mixture into blender and blitz. Remove from blender. ~Pour half of the gelee onto the mousse, decorated with sliced mango to create a rose shape. ~Pour the remaining gelee carefully to cover all the mango rose surface.