Last Sunday was my office manager’s (JUANITAAAaaa.. 🙂 birthday, and like always, I tried to bake a cake to celebrate at work with the rest of the colleagues 🙂 So we had a cake on last Friday (2 days before her actual birthday) with a pistachio and mango cake. At first I though it was a tricky one, only because I’ve never done a pistachio cake before and I don’t really know how the nutty flavour would work with mango and to the fact that, there isn’t that many precedents (that I liked) on the net which I can get an inspiration from. Although that I’ve been doing quite a number of birthday cakes and celebration cakes before (which are quite successful), though every new one is a challenge. So this cake is a pure “creative out of mind” 🙂 I am grad though, that it did turned out okay! I overly grind so much pistachio that I end up not using all of them. With so much left over, I’m seriously planning to make some pistachio macarons for upcoming weekend! We’ll see how it goes! The one thing I hated about pistachio is the time consuming activity – peeling off the shells! Arggh! They are just bad and sometimes they scratched my nails!
Anyway, back to this cake~ I’ve made 5 layers just to give it a few different textures. Starting off with a crunchy biscuit base, up with a pistachio soft sponge cake, then it comes to the fresh mangoes, along with the creamy mango mousse and last but not least, a nice fruity jelly glazing! I was so surprised that the combination worked out really well and to the extreme, the fresh mango brings a nice fresh flavour to the cake so it’s not overly sweet and sugary.
This cake is best for summer, fresh fruit and nuts.! Fresh mango used in this cake definitely brings a nice tropical taste to the body! Great! I wouldn’t say I’ve assembled this cake professional enough and there are bits and pieces that are quite flaw, but it didn’t matter. Juanita had a great time and the rest of the group enjoyed the cake! I guess that is all it matters afterall when others enjoyed what you’ve done for them ~ even it’s only a piece of cake~ The appreciation worth more than a thousand words!
For the biscuit base
- 40 grams of Marie biscuits (or similar)
- 35 grams of caster sugar
- 40 grams unsalted butter, melted
For the pistachio sponge cake
- 2 eggs, at room temperature
- 60 grams of caster sugar
- 60 grams of cake flour, sift twice
- 50 grams of pistachio, finely blended
For the Mango Mousse
- 110ml of thickened cream
- 125 grams of cream cheese
- 40 grams of mango puree
- 80 grams fresh mango, diced
- 4 grams of gelatine powder
- 20 ml of cold water
- 30 grams of caster sugar
For the Jelly glazing
- 5 grams of gelatine
- 20ml of cold water
- 50 ml of fresh mango juice
- Fresh strawberries , sliced
- 10 grams of pistachio, finely blended
- Preheat oven to 160C.
- Start with the biscuit base, crushed biscuit using a food processor or a potato masher until it form crumbles. Mix with melted butter and sugar until combined. Pour biscuit mixture to the base of a 8″ round mould /ring. Use the back of the spoon, press so that the biscuit are tightly stick together to form an even biscuit base. Place in the oven for 10 minutes. Remove from the oven and sit aside to cool. Switch oven to 180C.
- Meanwhile, prepare the pistachio cake. In 2 large bowls, separate egg white and egg yolk. Use an electrical mixer, whisk egg white with 40 grams of the caster sugar ( in 3 additions) until soft peak form. Mix the remaining sugar with egg yolk until pale yellow and completely combined.
- Mix the egg white mixture into the egg yolk mixture and fold until combine. DO NO overmix.
- Sift half of the cake flour into the egg mixture. Fold to combine. Repeat with the rest of the cake flour.
- Add pistachios into the flour mixture and fold briefly. Pour cake mixture onto the biscuit base.
- Place in the oven for 20 minutes or until cooked. The cake should spring back when you push your finger to the middle of the cake.
- Remove from the oven and let it sit aside until it cools completely.
- Prepare the mango mousse. In a large bowl, mix cream cheese with caster sugar until soft and that cream cheese does not stick to the whisk.
- Add mango puree into the cream cheese mixture and combine with a spatula.
- In a separate bowl, whisk thickened cream until soft peak form. Leave aside.
- In a small bowl, add cold water and gelatine and sit onto a hot water bath. Mix gelatine until dissolved. Leave aside.
- When the sponge cake has complete cooled, lay diced mango into the centre of the cake leaving 2cm border of the cake.
- Add gelatine mixture (not the hot water bath) into the whipped cream, and pour into the mango cream cheese mixture. Use a spatula and quickly mix until combined.
- Pour cream cheese mixture onto the cake, covering the diced mango. (Ensure not to have mousse all the way to the brim of the mould, leave 5mm for the jelly layer) Leave in the fridge for 3 hours until mousse solids.
- Lay strawberries onto the mousse as per your liking.
- Prepare the final touch up – mango jelly. Mix gelatine with cold water over a hot water bath. Mix gelatine until completely dissolved. Add gelatine mixture into the mango juice. Mix quickly. Pour gelatine mixture over the strawberries to form a nice shiny coat. Place in the fridge 3 hours/ overnight or until jelly sets.
- Sprinkle extra pistachio nuts to the cake.
- Make sure that the eggs and cream cheese are in room temperature, this will add more volume to the sponge cake and taste softer.
- Cream cheese should also be in room temperature as this will ease the whisking when making the mousse.
- Make sure the mousse are set before adding the jelly glazing, otherwise they will blend together and lose the layered effect.
- Never mix hot water with fresh fruit as it will bring in a sour taste.
- Ensure that the gelatine mixture always sit in a hot water bath to avoid it from turning into solids.
- The cake can be stored in the fridge for 3 days, leave it in room temperature for 15 minutes before serving.