Ingredients
Scale
For Sponge
- 68 g All-purpose flour
- 50 g Castor sugar
- A pinch of Baking powder
- 2 g Baking soda
- A pinch of Salt
- 28 g Unsalted butter
- 7 g Curd
- 60 g Milk
- 3 g Apple cider vinegar
- ¼ tsp Vanilla essence
For Mango Curd
- 150 g Mango puree
- 40 g Castor sugar
- 1 tbsp Corn starch
- 7 g Water
- A pinch of Salt
- ½ tbsp Lemon juice
- 15 g Unsalted butter
For Mousse
- 150 g Whipping cream
- 100 g Mango curd
- 3 g Agar agar
For Garnish
- Whipped cream
- Mint leaves
- Square chopped mangoes
Instructions
For Sponge
- Preheat the oven to 180°C (OTG mode: upper rod + lower rod + fan). Prepare a 5-inch ring by cling wrapping it twice, greasing it with oil, and placing a butter paper at the bottom.
- Mix apple cider vinegar with milk and let it sit for a few minutes. Curdling the milk can take some time. Remember, the milk should be at room temperature; cold milk won’t curdle.
- Now, cream unsalted butter and sugar in a mixing bowl until it gets light and fluffy.
- Add in curd and vanilla essence, and mix again.
- In a different bowl, sieve dry ingredients that are all-purpose flour, baking powder, baking soda, and salt.
- Now, to make the batter, add sifted dry ingredients and buttermilk alternatively to the creamed butter and sugar mixture, starting from dry ingredients and ending with dry ingredients.
- Pour the smooth, lump-free batter into the prepared 5-inch ring.
- Bake it at 180°C (OTG mode: lower rod only) for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
For Mango Curd
- Heat mango puree, lemon juice, sugar, and salt in a saucepan at medium flame.
- Meanwhile, in a small bowl, mix corn flour and water to make a slurry.
- When the mango puree mixture starts boiling, add the slurry and mix vigorously. Cook this until it gets thick.
- Once the curd gets thick, remove it from the heat, then add soft butter.
- Transfer it to a bowl and let it cool down.
For Mousse
- Add agar-agar to the hot mango curd and keep aside to cool. Ensure that the powder has dissolved properly
- Beat whipping cream until a soft peak is achieved.
- Fold in the cooled mango curd to make the mousse. Blend everything well.
For Assembly
- De-mold the cake from the ring and trim the top a little.
- Place a 5-inch round ring on a cake base, then place the sponge inside the ring.
- Now, pour the mousse on top of the sponge. Fill it to the top and smooth it out. Keep the cake in the freezer to set for 4 – 5 hours.
- De-mould the mousse cake by running a heat gun/ blow dryer through the outer part of the ring and then lifting the ring.
- Beat some whipping cream till soft peaks and transfer it to a piping bag fitted with an open star nozzle. Now pipe dollops of whipped cream and place chopped mangoes alternatively.
- Lastly, place mint leaves randomly on top to garnish.
- Prep Time: 50 to 60 minutes
- Freeze time: 4 to 5 hours
- Cook Time: 15 to 20 minutes