Tapenade A La Grecque

Photo: Anncoo

Ingredients

Mango Mousse

150 grams Mango puree (sweetened)

13 grams Gelatin powder

30 grams Water

40 grams Sugar

1 teaspoon Mango flavor

220 grams Fresh whipped cream

In a pot add mango puree, water, sugar and Leave to cool in a large bowl and set aside

Sponge Cake Ingredients

(for 1- 8" cake round tin& 1- 9" square baking tray)

4 Large Cold eggs

250 grams Optima flour

50 grams ice water

60 grams Corn oil

1 teaspoon Mango flavor

1 Fresh mango, cut cubes

Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick

Lower speed and slowly add in corn oil, mix well

Take out some plain batter (about 200 g) and mix with some chocolate emulco and blend well

1/2 inch Pour plain batter into 9 square (lined) tray to about inches high and remaining plain batter to 8" round cake tin. (lined)

9 inches Pour the chocolate batter into piping bag and pipe straight lines on the square tray

10 cups Bake the 9" square tray at 180 for about mins and 8" round cake tin for about 25 mins

Remove sponge cake from tin and tray immediately after baked and leave to cool

Preparation

Measure the height of the round sponge cake to about 3.8cm and cut to 3 slices.

Cut the square sponge cake into 3 slices to about the width of 5cm (the height of my cake ring is 7cm).

Whip fresh cream to soft peak and mix into the mango mixture with a hand whisk.

Lay the first layer of the round sponge cake at the bottom with an adjustable cake ring, size it slightly larger than the round sponge cake and place the 3 slices of square sponge cake at the side then close up the cake ring so that the cake fit nicely in the cake ring.

Pour some mango mousse onto the sponge cake and sprinkle half of the mango cubes on top and spread evenly with the back of a spoon. Make sure the mousse fill the gap between the sponge.

Lay the second layer of the sponge cake onto the mousse, spread mousse again and sprinkle the remaining mango cubes on top and cover with the last slice of sponge cake on top and spread remaining mousse on it.

Use a scraper to level the top and make sure there is about 1/4 inches left at the top of the cake ring for the mango puree topping.

Chill the cake for at least 4 hours or till overnight.

Mango Puree Topping

G Mango puree (sweetened)

G Water

Tsp Gelatin powder

Tsp Agar agar powder

G Sugar

Boil liquid until gelatin powder, agar agar powder and sugar dissolved.

Cool down the mango puree a little and carefully pour on top of the mango mousse cake (pour mango puree on the back of the large spoon so that the puree flows evenly on mousse cake).

Allow the mango topping to set for about 30 mins or more in the fridge.

Use a small sharp knife to scrap (about 1 inches deep) the side of the cake.

Gently slide the cake ring larger to release cake.

Finishing decorating the cake as you desire.