The steps involved in the making of this Mango Mousse Cake are easy, but the decorating technique is the interesting part. First, the recipe: Sponge sheet {eggs, sugar, flour & vanilla} is baked and cut into circles. The mousse {cream, egg yolks, sugar, gelatin & mango puree} is whipped. The glaze {mango puree, gelatin, sugar & water} is cooked over heat.
To assemble, the sponge cake circles are layered in with the mousse in a springform pan and the resulting cake is refridgerated until set. Once set, the glaze is poured over the surface and garnished with fruit. For the chocolate design {the really fun part!}, melted chocolate is piped in a lattice pattern over a piece of acetate which has been cut the length of the cake's circumference. Before the chocolate hardens, the acetate is wrapped around the cake and left on until set. Once removed, the lattice should stay in place {it almost did}. Voila!
The steps involved in the making of this Mango Mousse Cake are easy, but the decorating technique is the interesting part. First, the recipe: Sponge sheet {eggs, sugar, flour & vanilla} is baked and cut into circles. The mousse {cream, egg yolks, sugar, gelatin & mango puree} is whipped. The glaze {mango puree, gelatin, sugar & water} is cooked over heat. 
To assemble, the sponge cake circles are layered in with the mousse in a springform pan and the resulting cake is refridgerated until set. Once set, the glaze is poured over the surface and garnished with fruit. For the chocolate design {the really fun part!}, melted chocolate is piped in a lattice pattern over a piece of acetate which has been cut the length of the cake's circumference. Before the chocolate hardens, the acetate is wrapped around the cake and left on until set. Once removed, the lattice should stay in place {it almost did}. Voila!
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