Bonjour Mesdames et Messieurs!
Enjoying sun? Finally spring is here, crisp sun, budding green leaves, cheerful people and so far 16 hrs daylight, Bliss! With joyous attitude I have three happy news to share.
Happy feet1 – We have a new addition in our family, I’m aunt again, my sis delivered a baby Boy two weeks ago, a new welcoming change has been best so far! He is darling sleeping day in and out. can’t wait to see him! Not sure when I will go but my thoughts are completely there!
Happy feet2 – A new macro lens in my DSLR kit, very handsome guy I say, one disadvantage which I felt was there was it doesn’t have IS, but well manageable. Haven’t started playing with him, work has been keeping too much occupied, today’s photos are my first trial (have taken in manual mode f/2.8). Slowly I’m sneaking into nook and corner of my house, it’s amazing to get into fine details. During spring party I tried few portraits it worked good, waiting for sometime to learn him better!
Happy Feet3 APL turned one. 43 food post, 30,000 views and huge bunch of wonderful people feels like a winner! Thanks to my lens, made a self check with my earlier posts, was shocked to see the date. It was a dubious start, but the journey so far has been glorious. APL has been a platform for me to connect with all you lovely people out here, without you guys, trust me she wouldn’t have reached here. You all have been a part my joy, understanding my thoughts, encouraging me for both (blog and PhD) and top most all the love. Big THANKS to all of you, keep us loved! Would like to be more regular in posting to keep the visual treat on, you already know why, will try my best this year.
Today recipe is very special one for me, it was dream to make this kind of layered mousse cake, I spend days in other versatile food pages seeing and getting inspired. When I saw Mango event in Tanvi’s Sinfully Spicy
, when I saw the book she is going to give as the gift I knew what I have to make. So here is guys, I wanted to try the way I could handle, by keep it extremely simple and very subtle. Base cake (mango saffron olive oil cake) I tried couple of months before when mum went back to India made it for my sis, she was singing glories of it so wanted to it make it for myself….it is fantastic! When I made it for my sis, used normal cooking oil but for the competition made it olive oil, since I didn’t taste it last time, not sure if there was change in taste, but I believe there shouldn’t be much. I’m submitting it for the Mango event
That is the end of my happy feet story, I shall dance along it for some more days, you guys have a wonderful weekend and happy may day. Envoi de L’amour
Note: I used tin mangoes, so flavour was bit mild, if you use fresh mango it will be just wonderful!
I kept the gelatin level also less since I to have a smooth and soft texture, it did start to tilt after 5 hours. If you want to it be firm for long time you ahead it bit more gelatin
Mango olive oil saffron cardamom cake
50ml olive oil
55 – 60 gram castor sugar
60 ml mango pulp (I used tin mango pulp)
1/2 tspn cardamom powder
1/2 tspn saffaron
3/4 tspn baking powder
65 gram flour
Gently mix castor sugar and olive oil. By beating on high, slip in one egg. Beat for about 1 minute, next add in another egg, beat till it forms a frothy mixture. Next gently fold in mango pulp.
In another bowl mix flour, saffron, cardamom, baking powder.
Now by parts add the dry mixture into the we mixture and gently fold them until well combined. Pour the cake batter in greased 9 inch cake tin. Bake at 170 C for about 20 – 25 minutes. When inserted toothpick comes out clean leave the cake to cool and cute in to small 2.3 inch (or desired size) disc using a cookie cutter. I had 8 uniform discs
Step 1 of assembly
If you have pastry tins or mould (not sure about the name though) use them or (i used) transparent pastry sheets 4.5 inch in width and about 9 inch in length. Roll it around disc shaped cake. In such a way that cake form the base and pastry sheets forms the hollow pillar which will be filled with mousse.
375 gram mango pulp (you add more if you want more orange flavour, then you will need to add more gelatin)
330 ml fresh cream
150 gram sugar
12.5 gram gelatin sheet (you add 5 more gram it need bit more firm)
250 gram mascarpone cheese
1/2 to 3/4 tspn of saffron
1/2 tspn of cardamom powder
Few drop of mango essence (i added 2 drops of vanilla essence )
A pinch or few drops of yellow food colour (optional)
Beat fresh cream and sugar till they form single peak. Make sure not to beat too much you will make the cream dry. Next add mascarpone cheese in to soft fluffy cream and continue to beat on LOW till they again start to form firm single peaks .
Next place gelatin sheet in warm water. when it becomes soft. Slowly sieve the gelatin in to the mango pulp. Make sure mango pulp is in room temperature, else gelatin will firm if mango pulp is cold.
(Tip: very gently warm 1 tbspn of mango pulp in microwave and mix the sieved gelatin with 1 tbspn. Stir well then add it rest of the mango pulp)
Next mix the gelatin mixed mango pulp into the macarpone cream mixture and very gently fold in till it is uniformly mixed.
Now divided the mousse in to 3 parts.
To part 1 add about 1/2 to 3/4 tspn of saffron and mix gently till well combined
To part 2 add abot 1/2 tspn of cardamom powder and pinch of yellow food colour to bring some difference in layers. Mix gently till well combined and
To part 2 you could add few drop of mango essence (i added 2 drops of vanilla essence )
Step 2 of assembly
Now pour the mousse into 3 pipping bags (or you could spoon it as well, but it can be messy, or if you have good beaker could pour it as well)
According to you choice layer the mousse and leave them in the freezer to set. After set maybe 6 to 8 hours. peal the pastry sheet and decorate as your wish. I used fresh flowers and sugar stained glasses
Mousse is quite running before set so don’t panic when you do it
Sugar stained glasses
Same as making caramel, but don’t let it turn brown. Place a butter paper in a baking plate and spread some food colour randomly. When sugar is boiling, pour it on the butter paper and squirl it around and let it set. After cooled cut into desired size.
I played too much with it…it was fun!