芒果黑巧麻糬蛋糕

 

Ingredient	Method
Cake : 2B egg yolks 10g caster sugar 30g veg oil  40g milk  30g LP flour   5g black cocoa powder  5g cocoa powder 1tsp baking powder 1tsp vanilla essence  2B egg whites 30g caster sugar 1/4tsp cream of tartar  few drops lemon juice   cream cheese filling: refer here Mango Puree (Blend): 180g mango flesh 30g water   Gelee: mango puree 10g gelatin powder 35g hot water 100-120g cream cheese filling Mochi skin: refer recipe here *1.5	Cake 1. Line a 5/6 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, sugar, vanilla ess., veg oil and milk until well combined about 1 minute. 6. Add sifted flours and powder 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 30-35  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.   Gelee and Mango Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Mix mango puree into gelatin mixture and stir until well combined. ~Measure 70g mango gelatin mixture into a bowl (Leftover will be as gelee). ~Using a whisk, fold one-third of the cream into the mango gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula.       Mochi Skin: ~Flatten the skin into large round shape with thickness about 0.3cm.
Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim 2. Transfer cream cheese filling into piping bag. 3. Squeeze out some cream cheese filling and spread it around the cake. 4. Place some mango cube into it and squeeze some cream cheese filling on top of it.   5. Place the 2nd layer of the cake and press gently. 6. Pour the gelee on top and chill for half hour until gelee set. 7. Pour the mango cheese mousse and lastly place the 3rd layer of the cake. 8. Chill for 4 hours or overnight.  9. Carefully transfer the cake and place it to the middle of the flatten mochi skin and wrap it carefully. Remove the excess mochi skin on top if necessary after wrap. 10. Decorate as desired if needed before served.