Servings: abt 9-12 slices (7 x 7″)
Ingredients for the cake: 4 eggs (room temperature), 120g cake flour, 120g sugar, 40g unsalted butter (melted), 1 cup hot water.
You will need two 8×8″ square tins.
Pre-heat oven at 170 degrees C. Line baking tins with baking paper. In a large bowl, break the eggs lightly mix with sugar. In another bowl, pour in hot water, using double boiler method, warm up egg/sugar mixture till body temperature, hand whisking occasionally.
Remove from egg/sugar mixture from hot water, using hand electric beater, beat at high speed till white and fluffy, beat at low speed for a minute to set the texture. Sieve in cake flour in two lots, mix till combine. Add in melted butter, using folding method and mix the batter till all smooth. Transfer batter to the tins (half each) and bake in the oven at 170 degrees C for 15 to 18 mins.
When done baking, remove cakes from tins, cover with baking paper and cool it on metal rack. After 20 mins, remove baking paper, cling wrap the cake separately, and chill in the fridge for at least an hour. I chilled it overnight.
Ingredients for Mango Mousse: 400g mango puree (thawed), 140g diced mango cubes, 300g whipping cream (cold), 16g gelatin powder, 50ml hot water, 3 tablespoons icing sugar.
Ingredients for Mango Glaze: 100g mango puree (thawed), 3g gelatin powder, 3 tablespoons hot water. A handful of blueberries and raspberries (optional, this is for decoration).
You will also need a 7×7″ cake ring to set the cake, mousse and glaze.
Mango Mousse: Add hot water to gelatin and mix well. Set aside. Beat whipping cream with icing sugar till soft peak forms, set aside. Add dissolved gelatin to mango puree and mix well. Pour mango/gelatin mixture to whipped cream, using folding method and mix well.
Using a 7×7″ cake ring, trim the edges of the cakes to fit in accordingly. With a base plate at the bottom, place one layer of cake in the cake ring, pour mango mousse over, make sure the corners are cover too, add in diced mango, cover with another layer of mousse, chill in the fridge for 30 mins. Place 2nd layer cake on top, cover with remaining mousse, chill in the fridge for 45 mins.
Mango Glaze: Add hot water to gelatin and mix well. Take the cake out from fridge, mousse should have set in. Pour the glaze over the top, ensure corners are cover too. Decorate with blueberries and raspberries on top. And chill in the fridge for at least 3 hours. I chilled it overnight.