How To Make MANGO MOUSSE CAKE

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Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
- 1, 8" genoise sponge: • How To Make Genoise (S...
Mango Mousse:
- 133g (1/2 cup) heavy cream, whipped soupy soft
- 50g (1/4 cup) water
- 7g (1 tbsp/1 packet) gelatin
- 130g (2/3 cup) mango puree (split into 65g and 65g)
- 56g (1/3 cup) milk
- 1 egg white
- 80g (1/3 cup) sugar
Additional
- 1 mango, large diced (for filling)
Mango Whipped Cream:
- 480g (2 cups) heavy cream
- 50g (/14 cup) sugar
- 30g (3 tbsp) mango puree
- optional: yellow food coloring
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Опубликовано:

31 май 2020

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Комментарии : 57

@bakingchaos6110 4 года назад

those decoration skills tho. Literal chills.

@PetiteSweets 4 года назад

I tried this recipe and the cake turned out so well! I never thought sponge cake and mango mousse would go so well together. My family really liked it and I'll be making it a second time :) Thank you for sharing this video Jessica!

@SugarCrystalKitchen 4 года назад

Aw that's so great to hear!! Thank you for the kind words~ I'm glad you enjoyed the recipe!

@MaeV808 3 года назад

Omg this loooks amazing

@crimsonkiras 4 года назад

i just wanna say that your channel is bloody amazing!! i discovered you through subtle cooking traits and I'm sad i didn't find you sooner. instant sub 😍😍

@SugarCrystalKitchen 4 года назад

Aw thank you so much!! Well you're not too late to join me for the ride

@Aqeerakhan 3 года назад

Superb ! 👏🏻👏🏻👏🏻👏🏻👏🏻

@dinosauhr 4 года назад

This looks amazing!! I can’t wait to try your recipes. I find that my genoise cakes are extremely crumbly and dry - am I doing something? Also, how long do you let the cake thaw before serving? I find that my sponge cakes are dense and hard even after 30 minutes in room temp.

@deidregoodman6485 2 года назад

Look very delicious 🤤😋

@dessertsbakedbysarah 3 месяца назад

Really admire this recipe. I'm thinking of subbing the genoise cake layers with a buttered cookie crust. Also reduce it to a 6"cake. Will try and let you know!

@atikabintezillurrahman9583 4 года назад

Cool cake

@tenshiai1462 4 года назад

Hi Jessica! I hope you'll make more Yumeiro Patissiere recipes❤️

@AJlycer 3 года назад

Uhhhh I should be sleeping but it’s Jessica and her cute cakes....🥺

@irmahinahon8156 2 года назад

Hi! I’ve made this twice and this is sooooo delicious! The only thing is that the mango mousse that I made, I weighed and divided it in two, was thin. And I didn’t have extra for decorations. Should I double the ingredients?

@wenyhalim1768 4 года назад

looks so good and pretty!!!! great jobbbbbb

@SugarCrystalKitchen 4 года назад

Thank you Weny

@karenm2949 3 года назад

should i double or triple the recipe for a 11 inch cake ring ??? pls help i need this asap.

@hoanghoapt1310 3 года назад

Hello, is the sponge cake recipe you share is for one 8” or two 8” sponge cake?

@veronicaong6969 3 года назад

I have just try today. For the Genoese sponge cake is well done. I have confusion at the point of the meringue. Is the egg white n sugar with hand whisker mix constantly by double-boil with heat to 60 deg c and mix into mango-gelatin mixture n last mix in whipping cream? I do this step is that correct? My meringue is not like glossy. I may have mistake at this point. Can you repeat the step from purée after cooked n combine with cool purée. Thank you.

@katjay9367 3 года назад

Hi. Was wondering what piping tips you used to decorate?

@gracesaechao9953 3 года назад

Can the frosted cake stay out unfrozen for 2-3hrs without being in the freezer?

@sd53099 2 года назад

Fab，what nozzles did you use for the piping？

@tenshiai1462 4 года назад

Good job, Jessica! You're literally my idol!💛

@SugarCrystalKitchen 4 года назад

Haha don't say thattt. We're all learning together!

@tenshiai1462 4 года назад

@@SugarCrystalKitchen UwU that's so niceeee❤️ur such an inspiration.

@Cherryyau123 3 года назад

What are the pipping tips numbers that you were using?

@marielespinosaa 3 года назад

Would I be able to make this for a friend but refrigerate a day before serving? I'm worried about the whipped cream decorations melting/deflating. Also, is there anything else I can use if I didn't have a circle mold?

@Jruan23 3 года назад

I would suggest to use the ring from the spring release pans

@nguyenlanhuong2014 Год назад

May I ask how many gelatin sheets I should use to replace 7g of gelatin powder?

@ripparippa1261 3 года назад

Can I use this recipe for a pineapple mousse? instead of mango.

@vyasravi1991 Год назад

Any alternatives for powdered gelatin?

@sudeshnaojha4621 2 года назад

I tried but the cake (bread part) within the layers became very hard. I guess because I kept in freezer for mango mousse to get stiff. How to deal with it. Please help

@karinmoreno9300 Год назад

Hi there, can a vegan gelatin be used instead?

@sara90h 4 года назад

your Mango mousse cake looks absolutely divine...can this same recipe b used but we replace the fruit puree with other fruits, like strawberry? also, has the swiss meringue whisked to medium-soft peaks, COMPLETELY COOLED before adding it to the mango-gelatin mixture? Also, should the mango-gelatin mixture also be COOLED completely before swiss meringue be added to it?

@SugarCrystalKitchen 4 года назад

Hello Sarah! Great questions. Yes, this mousse formula is standard for any puree so the mango can absolutely be substituted with strawberry puree! The mango-gelatin mixture should be cooled to 35-40C before adding in the meringue. The meringue is fine to add in right after whipping. You don't want to wait too long to it fold it into the puree mixture because it will deflate with time, and we want to ensure proper aeration. Hope this helps!

@sara90h 4 года назад

@@SugarCrystalKitchen you are amazing! Thank you so much for your quick reply :)

@lazorbunny 4 года назад

I was just gifted a cake ring and cannot wait to make this! In the video you call for a 9" genoise, but both the description and the genoise video you link call for 8" cakes. 9" would make sense to me since you're using the 8" ring to cut it down to size, but I'm wondering how you would adapt the recipe in your genoise video for a single 9" cake. Thanks!

@SugarCrystalKitchen 4 года назад

Hello great question!! An 8" cake would actually be fine to use, you just wouldn't have to trim any excess off. I actually used a 9" cake because I only had a 9" cake pan at home. However, if you do decide that you prefer to use a 9" cake this is the formula that I used: - 5 whole eggs - 5oz granulated sugar - 5oz cake flour - 1.7oz oil - splash of vanilla extract

@lazorbunny 4 года назад

@@SugarCrystalKitchen Awesome, thank you! Going to make the genoise tonight :9

@kshinkar 2 года назад

Do you have a recipe of the mango purée? Also you said that it is going into the freezer. Are you sure it is not a fridge? If freezer how many hours before serving you have to take it out so it is not hard as an icicle? Thank you

@SugarCrystalKitchen 2 года назад

For mango puree, I just blend fresh mangoes and strain it through a sieve. As for the freezer/fridge to set the cake, you can allow the cake to set in the fridge too. I just prefer freezing it, because it's easier to transfer the cake from the ring mold to a cake board/plate when it is frozen solid. If freezing like I did in the video, I would decorate it and leave it to thaw in the fridge for about 3 hours before serving.

@atikarnt4167 2 года назад

Can I make the moouse without the galatin?

@lyhuynh755 2 года назад

❤🥰🍴😋❤️❤️❤️

@sadiatalat4825 3 года назад

My question is did you cook the egg I was just in the K

@FlavourHourwithAmna 2 года назад

Why did you freeze the cake , why didn’t you put it in fridge , I want to use gelatin with whipped cream , how should I use it and how much to use with 2 cups of whipped cream

@SugarCrystalKitchen 2 года назад

It’s easier to unmold the cake from the ring after freezing since it’ll be solid. I recommend using 1.5tsp gelatin with the whipped cream.