Week 7-Dessert week of GBBO has been and gone and the challenges to my mind are getting harder and harder. This week we saw contestants make Roulade as the signature challenge, followed by technical challenge of making Marjolaine, a layered meringue with cream and nuts followed by the show stoppers Mousse cakes. All the bakes looked extremely difficult and you could clearly see the stress on the contestants faces as they struggled to create the perfect bake.
This week I have attempted to create my own version of the mini mousse cakes. I have used a vanilla genoise sponge recipe from GBBO and made a vegetarian mango and cardamon mousse topped with fresh mangoes and strawberries and finally finished off with a decorated chocolate collar around the mini cakes.
Some of the ingredients for my challenge this week were provided by Tesco
Mini Genoise Mousse Cake
Light Genoise sponge topped with delicious cardamon mango mousse and garnished with fresh mango and strawberries and pistachio nuts.
- 50g butter (melted)
- 100g sugar
- 4 eggs
- 140g Plain flour (sifted 3 times)
- 120g Whipping cream
- 2 tablespoons Icing sugar
- 120g mango puree
- 1/2 teaspoon Cardamon powder
- 1/2 teaspoon Vanilla essence
- 8 Strawberries
- 1 Fresh mango
- 200g Milk chocolate
- 10 pistachio nut sliced
- 1 sheet Edible chocolate transfer
1. Preheat the oven to 200 degrees C/ 400 degrees F2. Line a square tin with grease proof paper and keep it aside.3.Place the eggs and sugar in large bowl and set it over a bowl of barely simmering water, making sure the bottom of the bowl does not touch the water. Beat with an electric whisk until the mixture is thick and fluffy then remove the bowl from the pan and continue beating for three minutes.4. Add the melted butter and then gently fold in the flour.5.Transfer the batter to the prepared cake tin and smooth the top.6.Bake the cake for 25 minutes or until a skewer inserted in the centre comes out clean.7. Remove cake from the oven and leave to cool.8.To make the mousse, whip up the cream with the icing sugar until it forms stiff peaks.9. Fold in the mango puree, cardamon and vanilla essence very gently. Place the mousse in the fridge to chill.10 Peel the mango and cut it into thin slices.Hull the strawberries and cut them into thin slices.11.Using a cookie cutter that is 6 cm in diameter, cut 6 round cakes from the large cake, any off cuts can be used for making trifle.12. Break the chocolate and melt it in the microwave at 30 sec intervals until its melted. Remove from the microwave and keep aside.13. Cut the chocolate transfer paper to fit around the cake rounds and cut 6 sheets. Make sure they are at least 1 inch taller than the cake as there will be need to be a cavity to fill the mousse.14. Place the chocolate transfers on a baking sheet and using a palette knife thinly spread the melted chocolate on the design,15 Place the tray in the fridge for the chocolate to semi set for about 5 minutes.16 Remove chocolate wrapper from fridge and wrap them around the cake rounds. Return the chocolate wrapped cake back to the fridge to set completely. (about 1 hour)17. Remove the chocolate covered cakes from fridge and gently peel off the plastic wrapper to expose the chocolate design.With a sharp knife level the top of the cups.18. Spoon the mousse on top of the cakes and return the cakes to the fridge for 30 minutes.The mousse has no gelatin so it will not set fully but the chocolate sides of the cake will hold the mousse.19. To serve garnish the mousse cakes with mango slices and strawberry slices and sprinkle pistachio slices.
DetailsPrep time: Cook time: Total time: Yield: 6 mini cakes
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Great Bloggers Bake Off with Jenny from Mummy Mishaps.