This recipe was used during the Cakes: Classical to Modern class at George Brown College.
About This Recipe
- Source: Bakery Arts, George Brown College
- Category: Dessert
- Yield: Two 7" or 8" cakes
- 9 eggs
- 340 grams sugar
- 360 grams bread or all-purpose flour
- 10 mL vanilla extract
- 940 mL 35% cream
- 6 egg yolks
- 170 grams granulated sugar
- 465 mL mango puree
- 11 sheets gelatin
- 50 grams mango puree
- 6 grams gelatin leaves
- 60 grams sugar
- 60 grams hot water
- Line one baking sheet with parchment paper.
- In a mixing bowl, whip the eggs, sugar and vanilla for 10-12 minutes on 3rd speed. Mix to a foamy thick texture.
- Sift the flour and fold in by hand.
- Spread the batter on the baking tray with an offset palette knife.
- Bake at 375°F for 12-15 minutes until light golden.
- Place the gelatin sheets in cold water and let soak for 10 minutes until soft.
- Whip the 35% cream on 3rd speed to a medium wet stage and set aside.
- Place the yolks and sugar into a mixing bowl. Whip on 3rd speed until light and fluffy, about 10 minutes.
- Place the mango puree and gelatin sheets in a pot and bring to a boil.
- Add the puree to the egg mixture on medium speed until blended. Let the mixture cool.
- Add a small amount of cream to the above, mix to temper by hand. Add the rest of the cream in stages, mix just until blended.
- Place the gelatin leaves in cold water until they are soft.
- Place mango puree, water and sugar into a pot and heat just until hot. Remove from heat.
- Add the gelatin and mix until blended.
- Let cool slightly before pouring on cake.
- Line two 7"- or 8" cake rings with acetate and place on cake board.
- Cut out 4 circles of cake 1/4" smaller than your cake ring (2 pieces per cake).
- Place one piece of cake into the bottom of the ring. Fill the ring halfway with mousse.
- Place 2nd layer of cake on top of mousse, press down gently. Fill the rest of the ring with mousse and level the mousse with a palette knife.
- Pour warm glaze over the mango mousse carefully to produce a shiny glaze.
- Once the glaze is set, decorate top of cake with fresh fruit.