Mango Crunchy Mousse Cake - Happy 13th Anniversary

 

Ingredient	Method
Cake : 3B egg yolks 10g caster sugar 45g veg oil  60g milk   65g LP flour   15g mango powder  3B egg whites 40g caster sugar Crunchy layer: combine well 45g dark chocolate coins, melted 10g butter, melted  35g Pailleté Feuilletine Mango Milk Purée: Blend 335g riped mango pulp   100g milk Mango Mousse: 12g gelatin powder 30g hot water 350g heavy cream, chilled  20g caster sugar  40g condensed milk (Adj accordingly) remaining Mango milk purée Mango Gelee:  145g Mango milk purée 10g gelatin powder 30g water 40g caster sugar	Cake 1. Line a 6 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 35-45 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 3 of horizontal slice from the cake 1-1.5cm deep. Crunchy layer ~Microwave dark chocolate coins and butter for few seconds until melted. ~Stir well and cool slightly. ~Pour Pailleté Feuilletine and mix well. ~Place into the 6' mould and press gently. ~Chill to harden. Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. ~ Mix mango puree, condensed milk and gelatin mixture until combined. ~Using a whisk, fold one-third of the cream into the mango mixture to lighten it. Fold in remaining cream using a rubber spatula. Mango  Gelee:  ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  Microwave for few seconds until melted. ~Mix mango puree, caster sugar and gelatin mixture until combine.
Assembly: 1. Place first layer of the cake into the cake pan, place harden crunchy over it.  2. Place second layer of the cake and carefully pour the mousse into it.   3. Place some diced mango and then place third layer of the cake and chill for 1-2 hours. 4. Pour gelee over it. Chill overnight. 5. Remove from the mould. Decorate as desired.