Delicate, feather-light cakes. Variation on the theme "Bird's Milk".
The base can be any to taste and desire: biscuit, shortbread, cookie.
Souffle:
1-2 mangoes or 250 ml puree
1 tbsp lemon juice
50 g sugar
75 ml 33% chilled cream
2-3 tsp gelatin powder
Glaze
50 g cream 33%
50 g dark chocolate
20 g plums. oils
Pour gelatin with water and leave to swell, then heat until it is completely dissolved.
Make mango puree using a blender, mix with lemon juice.
Boil the puree and sugar for 30 seconds. Remove from heat and add dissolved gelatin to the hot puree, stir and cool to room temperature.
In a separate bowl, beat the cream well, add the mango puree and mix gently.
Distribute the finished mass into hemispherical molds. Place in the refrigerator until hardened.
Pour warm icing evenly over the frozen cakes and let them harden.
For the glaze: bring the cream to a boil, remove from heat, add chocolate and stir until the chocolate is completely melted. Add drain oil and stir. Pour the finished glaze over the cakes.
Mango-passion fruit cake is a delicate dessert with an amazing taste and fruity aroma. To prepare it you will need a little more time and ingredients, unlike any other homemade baked goods. The dish turns out to be very light, airy and soft, with a pronounced taste and aftertaste with a slight sourness.
Mango-passion fruit mousse cake recipe
A biscuit like this is a real delicacy, every piece of which will melt in your mouth. Sponge-mousse cake will appeal not only to adults, but also to children. Thanks to its composition, mango makes baked goods softer and sponge cakes moist with a light fruity note.
Do not forget that mango has many beneficial properties, for example:
- helps improve the functioning of the gastrointestinal tract;
- contains vitamins A, B and C;
- used as a prevention of long-term constipation;
- mango also contains a number of minerals that improve the condition of our skin;
- fresh fruits can be used as a prophylactic against viral infections.
In other words, you get not only an incredibly tasty and aromatic, but also a healthy dessert.
So, to prepare the sponge cake for the Mango-Passionfruit cake, you will need the following products:
- wheat flour - 200 grams;
- chicken eggs - 4 pcs.;
- granulated sugar - 150 grams;
- a pinch of vanillin.
First of all, beat the eggs with sugar until foam forms. Then sift the flour, add vanillin and egg mixture. Now mix the resulting mass and pour it into a mold pre-greased with vegetable oil. The biscuit is baked for 30 minutes at a temperature of 200 degrees.
How to prepare mousse?
Ingredients:
- fresh mango - 2 pcs.;
- powdered sugar - 150 grams;
- gelatin - 3 sheets;
- cream - 200 ml;
- ripe passion fruit - 1 pc.
Let's break down the cooking process into the following stages:
- wash the mango and passion fruit under cold water, peel and pit them and cut into small pieces;
- In a separate bowl, grind the mango with powdered sugar;
- Using gauze, squeeze out the passion fruit and pour the juice into a bowl containing the mango pulp;
- mix the resulting mass until pureed;
- Using a mixer, beat the cream;
- soak the gelatin according to the instructions;
- then wait until it swells and melt it over low heat;
- Lastly, combine the mango puree with cream, pour in the gelatin and mix our mousse.
Now we set aside the mango mousse and move on to preparing the jelly for the Mango-Passion Fruit cake, the recipe for which is described step by step.
How to make fruit jelly?
For this part of the recipe you will need the following ingredients:
- passion fruit - 2 pcs.;
- mango - 1 pc.;
- granulated sugar - 100 grams;
- gelatin;
- water - 60 ml.
First, soak the gelatin as directed on its packaging. Then transfer the resulting mass into a small saucepan, add water and bring until the gelatin is completely dissolved over medium heat.
Now we clean our fruits from seeds and peels, squeeze out the passion fruit juice and cut the mango into small pieces. Heat the passion fruit juice in a saucepan and add a little sugar. The next step is to mix the juice, gelatin and mango pulp. Using a mixer or blender, beat the resulting mixture until it has a uniform color and consistency. We wait for the jelly to cool to room temperature and begin assembling and decorating the cake.
Assembling the cake
We take our biscuit out of the oven and cut it into two equal parts. Spread one half with mousse, then cover with the second cake layer and spread the remaining mango and passion fruit mousse on it. It is very important to press the biscuit halves firmly against each other so that they are soaked and become softer.
Now put the sponge cake with fruit mousse in the refrigerator for several hours.
After the designated time has passed, take out the dessert and spread the cooled jelly over its entire surface. We return it to the refrigerator again. Once the gelatin layer has set, the Mango Passion Fruit Cake is ready to be served.
You can decorate the surface and sides of the mousse cake in various ways. Some people use chopped nuts, some use pieces of fresh fruits and berries, and some sprinkle the top of the dessert with grated cookies.
Mango-passion fruit cake is an incredibly juicy and tender dessert that will delight any sweet tooth. This cake can be prepared for a child’s birthday, because the combination of a soft sponge cake soaked in mousse and a fruity aroma is unlikely to leave the hero of the occasion dissatisfied.
Cooking instructions
1 hour Print
1. For the crème anglaise: Prepare an ice bath, place a small bowl in it and set aside. Ice Maker Tool You can quickly cool a pan of hot liquid, such as soup, by placing it in a sink filled with ice. This is the most delicate way. But you will need a lot of ice. To avoid clogging your freezer, you can buy a strong ice maker, such as I-Ice. It makes up to 4 kilograms of ice in 40 minutes.
2. Place the egg, 70g sugar and a pinch of salt in a medium bowl and beat until pale and stiff peaks form, about 3 minutes.
3. Combine the cream and coconut milk in a saucepan and bring to a boil, remove from heat and slowly pour into the egg mixture, whisking constantly. Pour the mixture into the saucepan used to heat the coconut milk and cream over medium-low heat and stir constantly until thick enough to coat the back of a spoon, about 4 to 5 minutes. Pass the cream through a fine mesh sieve (to catch any egg bits that have started to curdle) into a bowl set over an ice bath. Stir until the cream has cooled to room temperature. Add lime zest to taste. Set aside. Tool Drum Sieve This sieve is used to strain boiled and baked potatoes for mashing, as well as to prepare minced meat or fish for mousses. Cooked vegetables or meat are dumped onto its fine mesh and wiped with a scraper.
4. For the soufflé: Melt 4 tablespoons butter in a medium skillet over medium heat. Add mango pieces, a tablespoon of fine sugar and rum. Cook, stirring, until softened and syrup forms, about 8-10 minutes. Place the mango and syrup in a blender and puree until smooth, pour into a large bowl and set aside. Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their results are more tender.
5. Melt 2 tablespoons of butter in another pan and pour it into six cocotte bowls. Sprinkle the fine sugar onto the inside sides, discarding any excess. Place the cocotte makers in the refrigerator to keep them chilled while you prepare the remaining ingredients.
6. Heat the oven to 190 and place the baking sheet on a low heating position. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
7. Beat together 5 egg yolks, flour and 140 g of sugar. Beat the yolks until they turn pale and the mixture thickens slightly. Set aside.
Crib How to separate whites from yolks
8. Place the milk in a medium saucepan and bring to a boil over low heat. Pour it into the egg-flour mixture very slowly, whisking constantly to regulate the temperature of the mixture. Once the milk has been completely incorporated into the egg-flour mixture, pour the mixture back into the saucepan used to heat the milk, return to medium heat and bring to a boil, then reduce the heat and whisk constantly until the mixture thickens to a pudding consistency of about 3-5 minutes. Remove from heat, stir into a bowl with mango puree and set aside. This is the base for the soufflé.
9. Place the egg whites in a clean bowl with a pinch of sugar. Beat with an electric mixer on medium-high speed, slowly adding the rest of the granulated sugar until soft peaks form.
Crib How to beat egg whites
10. Spoon 1/4 of the whipped egg whites into the soufflé base and whisk it to help it combine. Carefully fold in the remaining whites and, using a rubber spatula, gently fold them into the mixture, taking care not to let the whites sink.
11. Spoon the mixture into cocotte makers, leveling the top of each with a spatula. Use your thumb to make an indentation in each pot (this will help the soufflé rise evenly as it bakes), and place them on a heated baking sheet in the oven. Bake for 13-16 minutes (depending on your oven) until the soufflé rises above the edge of the cocotte pans and the crust is golden brown. Remove from oven and sprinkle with sugar. Before serving, cut a hole in the top of each soufflé and pour a few tablespoons of cream into it. Bon appetit!
Tool Portion spoon
A serving spoon has many different functions. With its help, you can easily remove the insides with seeds from fruits, and cut out pieces of the correct shape - round, oval and square. It is also useful when serving ready-made dishes, serving sauce or gravy. Portion spoons vary in the type of material they are made from. Stainless steel spoons are optimal for working with vegetables and fruits, and those made from heat-resistant plastic do not damage the surfaces of pans and allow you to serve hot dishes safely and easily.
This was my first time making a soufflé cake. The result was an incredibly tender, airy, light cake...
Ingredients:
Mango jelly
- Mango puree 375ml
- Water 10 tbsp.
- Gelatin (instant) 15g
- Sugar 2-3 tbsp. (taste)
Coconut dacquoise
- Squirrels 3pcs
- Powdered sugar 100g
- Coconut flakes 80g
- Flour 30g
- Cream (fat content 33-35%) 400g
- White chocolate 1 bar (95-100g)
- Gelatin (leaf) 10g
- Cream (fat content 33-35%) 250g
- Sugar 2-3 tbsp. (taste)
- Mango puree 250ml
- Gelatin (leaf) 10g
- Water 50ml
- Sugar 1 tbsp. (taste)
- Mango puree 65ml
- Gelatin (instant) 3-4g
1. Mango puree is available in children's stores in the baby food departments; they are sold in 125 ml jars. Very convenient and budget friendly. For mango jelly, I used 3 jars of puree.
Soak the gelatin in water and let it swell.
Heat mango puree in a saucepan, add sugar and gelatin, mix everything well until smooth. Pour the jelly into a mold (mine is 22 cm) and leave it to harden in the refrigerator or on the balcony (in winter!). The jelly mold should be smaller than the main cake mold.
2. Prepare coconut dacquoise (coconut sponge cake):
Grind coconut flakes into flour.
Preheat the oven to 170 degrees. Mix plain flour with 50g caster sugar and coconut flour. Beat the cold whites with the remaining 50g of powdered sugar until stiff peaks form. Gently fold the whipped whites into the dry mixture. Line a baking dish (I have 24cm) with baking paper and grease with butter. Pour the dough into the mold and smooth it out.
Bake for 15-20 minutes. Remove the pan from the oven, carefully transfer the sponge cake to a board or wire rack and let cool completely.
3, White chocolate mousse:
Melt white chocolate. Soak gelatin in water. Mix melted chocolate with gelatin. Mix the mixture well until the gelatin is completely dissolved and the mixture becomes smooth. Whip cold cream until stiff peaks form.
Gently mix the chocolate mixture with the whipped cream.
Place the coconut sponge cake in a springform pan (mine is 26cm) with the bottom facing up so that the mousse lays evenly and the cut is neat. The cake should be slightly smaller than the pan. If this is not the case for you, then cut off the edges of the cake evenly so that there is a gap between the walls of the mold and the cake.
Spread the mousse onto the crust and let it set in the cold (not in the freezer).
You can prepare all this in one evening and go to bed peacefully, which is what I did...
And the next day...
4. Mango mousse:
Soak gelatin in water
whip cream to stiff peaks.
Heat mango puree in a saucepan without bringing to a boil, add sugar and gelatin, mix everything well until smooth. Gently mix the mango mixture with the whipped cream.
Meanwhile, take the mango jelly and chocolate mousse with coconut biscuit out of the refrigerator. Carefully remove the jelly from the mold and transfer it to the already frozen chocolate mousse. I was unable to remove the jelly carefully, and it cracked in places, but this did not in any way affect the accuracy of the cut.
Carefully distribute the mango mousse and refrigerate for 3-4 hours.
5. Prepare the same jelly as in step 1, only several times less. Soak the gelatin in water, heat the mango puree, add sugar and gelatin, stir until the gelatin is completely dissolved. If you have glucose, you can add 7g to make the glaze shine (I don't). Cool! Cover the cake with it and let it freeze for another hour.
Cut the cake with a warm, dry knife and enjoy!
This cake is already a multiple “champion” of my master classes. And it was on my birthday that I decided to give you all a gift - my author’s recipe for one of the most favorite flavor and texture combinations of dessert.
Lemon-almond sponge cake “Pain de gеnes”;
Strawberry and mango cube jelly;
Mango mousse;
Strawberry mousse;
Whipped strawberry ganache.
Assembly diagram:
The amount of ingredients is calculated for 2 cakes measuring 16-18 cm in diameter. The size of the inner ring for biscuit and jelly is 14-16 cm in diameter.
Photos from my master classes and.
Ingredients and method of preparation:
Almond-lemon sponge cake “Pain de g?nes”:
160 g powdered sugar
160 g almond flour
32 g protein
315 g eggs
100 g butter
60 g flour
2 g baking powder
15 g lemon liqueur (Limoncello)
Zest of 2 lemons
Pre-preparation - marzipan:
In the bowl of a food processor, using the paddle attachment at low mixer speed, mix almond flour, powdered sugar, lemon zest, add egg white. Stir until completely combined.
Mix the eggs with a whisk until smooth and heat to 40-45C in a water bath.
Main dough:
When the marzipan mass is ready, very slowly pour in the warm eggs in several additions, each time before the next addition of this warm mass, mixing the dough well.
Change the attachment to a “whisk” after all the eggs have been added and continue beating for another 15-20 minutes at medium speed.
Melt the butter and heat to 70C.
Mix flour with baking powder, sift into the egg-almond mixture into a mixer bowl. Add liqueur. Gently stir until combined with spatula from top to bottom. Then gently stir in the melted butter (at 70C).
Spread the dough on a baking sheet and bake at 180C for about 10-15 minutes. Then let it cool.
Cut out 4 circles 14-16 cm in diameter, depending on the shape you choose. In any case, the entire “filling” should be 2 cm smaller than the main form so that it can be “hidden” inside.
Mango and strawberry jelly:
200 g fresh or frozen strawberries (whole)
200 g fresh mango pulp (not puree), without skin
55 g sugar
5 g pectin NH
8 g gelatin
Soak the gelatin in cold water and let it swell.
Cover the rings in which you will freeze the jelly with cling film so that nothing leaks out.
Cut berries and fruits into cubes. Place only strawberries in a saucepan. Add 30 g of sugar, stir and heat until juice forms. Add pectin mixed with the remaining sugar and bring, stirring, to a boil. Remove from heat, stir in the swollen gelatin and mango cubes.
Distribute into 2 molds 14-16 cm in diameter.
And freeze it.
Mousses: since our “base” for mousses is the same, this is Italian meringue and whipped cream, then due to the small proportions and for your convenience of preparation, you can mix both Italian meringues together, and when everything is ready, just divide by two. Do the same with whipped cream.
Strawberry mousse:
23 g water
70 g powdered sugar
50 g egg whites
Strawberry mousse (main):
175 g strawberries
1 lemon
10 g gelatin
125 g Italian meringue
150 g cream 33%
Puree the strawberries in a blender, add lemon juice. Heat 1/3 of the berry mass to 60C, dissolve gelatin in it and mix with the rest of the puree. Then carefully fold in the Italian meringue and whipped cream alternately.
Mango mousse:
23 g water
70 g powdered sugar
50 g egg whites
Place the egg whites in a mixing bowl and begin beating at medium speed with the mixer. By the time the syrup reaches the desired temperature, your whites should already be whipped to a soft foam.
At the same time, bring the water and sugar to 120C. Pour the sugar syrup into the whipping whites in a thin stream. Continue whisking until the mixture cools and becomes shiny.
Mango mousse (main):
175 g mango puree
1/2 lime
10 g gelatin
125 g Italian meringue
150 g cream 33%
Pour cold water over the gelatin and let it swell. Whip the cream to soft peaks.
Add lime juice to the mango puree. Heat 1/3 of the mass to 60C, dissolve gelatin in it and mix with the rest of the puree. Then carefully fold in the Italian meringue and whipped cream alternately.
For cake coating:
You can cover your cake like velor (cocoa butter + melted chocolate in equal proportions + fat-soluble dye). Or cover with your favorite glaze.
Or, as in my case, for those undecided - both the first option and the second.
Chocolate decor:
Temper the white chocolate according to the instructions here: .
Spread evenly over thick film or paper.
Carefully cover the chocolate with cling film and make a relief design with your fingers, like your fingerprints.
When the chocolate begins to crystallize, use a ring equal to the diameter of your cake pan to cut out a circle. Then, using a knife, randomly divide it in half along a curve. The next day, remove the film.
Whipped Strawberry Ganache:
83 g strawberry puree
10 g glucose
95 g white chocolate
140 g cream 33%-35%
Bring the strawberry puree and glucose to a boil. Pour into melted white chocolate and puree with a blender. Add liquid cold cream and blend again. Place in the refrigerator overnight.
Assembly:
Place a disc of sponge cake at the bottom of a 16 cm diameter ring. Pipe all the strawberry mousse and smooth it out. Or, you can lay out both mousses in a checkerboard pattern.
Place a second disc of sponge cake and place frozen jelly on it.
