Mango cream & mousse cake for my brother

My little (ok, not so little) brother is leaving for the states to do his phD. I was thinking of getting him a going away present and decided to make him his favorite mango cake. Since KK has a family gathering on sunday, it gave me the perfect excuse to bake a cake, which turned out to be his aunt's birthday cake.


Mango Cream & Mousse Cake

This cake is a combination of the two previous mango cakes I made. It turned out better than I've expected as the mangoes were ripe and sweet.

Cake base - 3 halves of classic genoise

Mango mouuse - refer to previous recipe. The key to success is 2 large ripe mangoes. The amount was more than enough for 2 9inch layers and sides of the cake.

Whipped cream cheese frosting (see below) for 1 layer and and to cover the whole cake

Cubed mangoes - 1 for filling and 2 for toppings

Mango flavored simple syrup - 120ml of Fruit Tree mango juice, 3/4 cup of mango puree and 1 tbsp orange liquer mixed well. Use 5-6tbsp per layer of sponge.

The perfect (ok, I may be exaggerating a little) whipped cream cheese frosting

170g cream cheese
3 tbsp icing sugar
1 tsp vanilla paste
240ml cream

Whip cream cheese, sugar and vanilla in stand-mixer till smooth.
Whisk cream to stiff peak.
Fold whipped cream into cream cheese mixture.

Tasting notes and learning points:

The cake was soft and mango-y without being too sweet. The whipped cream cheese frosting held its shape well, likely due to the presence of icing sugar. I might have overdid it with the topping as the soft layers had difficulty supporting the heavy topping. Also, next time I'll use the leftover sponge and cream to make a triffle.