tangerine orange cheese mousse cake

7/27/2019 Tangerine Orange Cheese Mousse Cake

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Tangerine Orange Cheese Mousse Cake ()recipe adapted from Carol with my modification in purple

(the recipe is in chinese, i am trying my best to translate in english =p)1 heart shape mousse ring (18.9 cm x 17.8 cm x 5cm)

(i use a heart shape baking tin 18 cm x 16 cm x 7.5 cm)

Ingredients:

A. side sponge finger

80 g low protein flour(i use plain flour)

2 eggs

60 g castor sugar

1/2 tsp lemon juice

2 T tbsp icing sugar ( sprinkle onto the sponge surface just before sending to bake in the oven)

B. Ingredients for tangerine orange mousse (i make Kuini mango mousse)

a. 100 g uht whipping cream (i used 150 g)

10 g castor sugar(i used 15 g)

b. 6 g gelatine leaves (i used 8 g)

150 cc tangerine orange juice (i used 140 g Kuini mango, add 30 ml water to blend into puree)

200 g cream cheese (i used mascarpone cheese)

30 g castor sugar

50 g plain yogurt

c. 1 egg white

25 g castor sugar

(I am serving this cake my kids so i did not add egg white)

Part 1. To do the side sponge finger

Draw out 2 heart shape out line from the heart shape mousse ring or baking tin onto a

parchment paper. 1 for base - draw 1 cm smaller and one for adding into the mousse layer draw2.5cm smaller.

In another piece of parchment paper draw a 10 cm length and 30 cm width for side

sponge finger.( i turn the parchment paper around and use the other side with no ink on)

Separate egg yolks and whites and put into different mixing bowls. (do not have any yolk,

water or grease/oil in the egg white)

Sieved flour, set. aside.

Preheated oven at 170C.

Whisk egg white until forthy. Add in lemon juice keep whisking, adding castor sugar halfat a time, keep whisking until meringue reaches medium soft peak.

Add yolks into meringue and fold to combine.

Add in sieve flour (divide 2 times to add in) and fold in well.

Fill this batter mixture into a pipping bag with a fitted plain tip (nozzle). Piped the along

the drawn heart shape and side sponge finger on the parchment paper. Sprinkle icing sugar ontothe piped mixture evenly.

Bake in preheated oven at 170C for 12 - 15 minutes.
http://tw.myblog.yahoo.com/carol-jay/article?mid=258977&prev=259104&next=258844http://tw.myblog.yahoo.com/carol-jay/article?mid=258977&prev=259104&next=258844http://tw.myblog.yahoo.com/carol-jay/article?mid=258977&prev=259104&next=258844


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pic A (moulding the baking tin with sponge heart and sponge finger)

1) Draw the shape of the heart shape baking tin on a piece of parchment paper. Piped out the

sponge batter onto parchment paper.

2) This is the baked and ready for use sponge cake. (heart shape 2 pieces)

3) This is the finger sponge batter piped onto a piece of parchment paper.4) Cut the baked finger sponge along the middle so that you can have two rolls equal size.

5) Lined the heart shaped baking tin with cling foil. Left 2 inches extra over hang outside the

baking tin.

6) Put in the first piece of heart sponge into the base of the baking tin. Heart shaped sponge have

to be 1 cm smaller then the baking tin to let room for the sponge finger to sit in.

7) Lined the finger sponge along the side of the heart shaped baking tin.

Part 2. To do mousse filling:

Whisk (a) uht whipping cream and castor sugar until medium soft peak form. Set aside or

keep in refrigerator covered.

pic B (preparing the cheese mousse filling)

1) Peel and cut mango into slices and puree in a blender.

2) Whisk whipping cream in a cold bowl until it is in stiff and not dry. (do not over whisk or the

liquid and fat will be separated and it will be very lumpy and not smooth)

3) Soaked gelatine leaves in cold and icy water for 5 minutes. When it is soften, squeeze out the

water.

4) Put soften gelatine leaves into warm mango puree (i zap this puree in mircowave for 30

seconds). Set aside and let it cool. (make sure gelatine leaves are totally melted)
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5) Beat soften cream cheese until it is smooth. (i am using mascarpone cheese. i just whisk it with

a wire whisk lightly until it is smooth)

6) Blend in yogurt and the cool mango puree mixture together till combine.

7) Fold in whipped cream. Fold in lightly.

pic C Assembling the cake

1) Get ready the prepared, lined with sponge baking tin.

2) Pour half of the mousse filling in.

3) Lay the second piece of heart sponge onto the top.

4) Pour the other half in and level it.
http://3.bp.blogspot.com/-st4L1UNbuiU/UdoziWyoZvI/AAAAAAAALR8/cO_WYGiweFw/s1600/PicMonkey+Collage3.jpg

tangerine orange cheese mousse cake

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