Fruit Mousse Cream Cake

Flavor: Sweet; Technique: Skillful; Time: Several hours; Difficulty: Moderate.

Steps to Cook Fruit Mousse Cream Cake

Prepare the ingredients for an 8-inch cake base. (This one uses an 8-inch heart-shaped mold.)

Prepare the mousse filling ingredients. (Sorry, forgot to include the cream in the picture.)

Separate egg whites and yolks. Add 40g of sugar to the yolks and beat with a whisk until sugar dissolves, then add corn oil and mix well, finally add soy milk and mix until well combined.

Sift in cake flour and mix with a whisk until smooth to form the yolk batter, then refrigerate for later use.

Whip the egg whites on low speed until foamy.

Mix 40g of sugar with cream of tartar, add in three batches to the egg whites, use an electric mixer to beat the egg whites until stiff peaks form. Finally, beat on low speed for about 1 minute until the egg whites are smooth without large bubbles.

Remove the yolk batter from the refrigerator, add the egg whites in three batches, fold gently using a cutting and folding motion to combine, creating the cake batter.

Pour the mixed cake batter into the mold and smooth the surface with a silicone spatula (you can preheat the oven at this time), then gently tap the mold on the table twice to remove large air bubbles, and place it in the preheated oven. Bake at 140 degrees for 15 minutes, then at 150 degrees for 15 minutes.

Cut 125g of peeled and pitted mango into small cubes.

Blend the remaining mango with a little soy milk in a food processor until smooth.

Soak gelatin sheets in 50g of soy milk until softened, then heat over a water bath to melt into a gelatin liquid. (The bowl had some mango juice, so the gelatin liquid appears slightly yellow.)

Whip the cream until it reaches 60% consistency (slowly flowing).

Combine the melted gelatin liquid with the mango puree, then add a few mango cubes to create a mango mousse filling.

Reserve a small amount of whipped cream for decoration, then fold the remaining whipped cream into the mango mixture in two batches until combined, creating the mango mousse filling.

Once the cake is baked, immediately remove it and invert it to prevent shrinking.

Although it didn’t shrink much, it cracked a bit. (Seems like the temperature was a bit high.)

Slice the cake horizontally into two layers.

Place one cake layer in the mold, then add mango cubes on top.

Layer half of the mango mousse, then chill in the refrigerator until slightly set, remove and add the second cake layer, finally add the remaining mango mousse, smooth the surface with a spatula, and refrigerate for at least 4 hours. (I didn’t smooth it, so I had to sprinkle some white chocolate shavings to cover it up during decoration.)

After 4 hours (or longer), remove the chilled and set cake from the refrigerator, gently warm the mold with a hot towel, then easily remove the cake from the mold and transfer it to a plate for decoration and piping. By the way, I used an 8-inch heart-shaped springform pan.