What a lovely weekend this has been, the temperatures hit the high twenties in Vancouver. Ever the beach lover I was, I lapped up the rays of sunshine and enjoyed watching beach vball. The city was always spectacular in the summer. I had been craving a cake again. As always, I have been hovering around the bakery department. Call it an addiction or the full moon as it was this time of month I start hmmmmm…itch???
With some strawberry puree (approx 1 cup) and mangoes in the fridge, I decided to perfect my skills and make a mousse cake. I first started off with a chiffon cake. Yes, I love chiffon cakes. Unlike the sponge and pound cakes, this cake was lighter in texture and more moist. Once the cake was baked until a golden brown colour, I cut out four layers of the cake. To increase the shelf life, one could saran wrap the cake to keep it moist. Next, the bottom to layers was spread with whipped cream and fresh mangoes. Strawberry mousse was done by boiling the puree and then adding the gelatin (approx 6 sheets). White chocolate (approx 1/2 cup) was then combined with the puree. To complete the mousse, cream was folded into the puree chocolate mixture. When the mixture was emulsified, I proceeded pour it onto the cake and covered it with the final layer for cooling. I chose to kept the cake simple by decorating it with strawberries, honey dew and whipped cream.
One could made a modern version of a mousse cake by adding a white chocolate glaze onto the mousse. Its practically a fixture in most french bakeries these days. In order to make one, reserve some cake and mousse. The white chocolate glaze is a combination of white chocolate and whipped cream. To successfully apply the glaze, make sure that the cake was cold from the fridge. This would allow the glaze to set almost immediately. Overall, I found this a delicious and sweet combination of mangoes, strawberries, cream and cake. Both fruits were light and sweet and the cake accentuated the flavour.
Enjoy both cakes!!! Welcome the sunshine!!!