Bitcoin Cake (AKA Mango Mousse Cake)

theboringkitchen (25)in #food • 6 years ago

Mango mousse cake with a buttery biscuit base. The best part about this cake? It’s no bake, meaning that it’s ridiculously easy to make

My eldest son, is extremely involved in the block chain world. He believes that the world and humanity will undergo an extensive technological revolution that could change the state of the world forever. I don’t really know much more or care to ask for more details, I just wanted to make cakes. So when he jokingly suggested that I make a cake with the baseline logo for “Bitcoin” as the defining image on the cake, followed by something about bulls and bears, I initially laughed it off.

With time, and the desire to try to create something totally new for nothing more than feeding my creative urges, a cake was born. I present to you, The Bitcoin , Mango mousse Cake

This is quiet an easy cake to make, and could be fun for a party for geeks like my son.

This will be the first of many cake recipes, I’d like to explain the intent behind making this little pile of goodness.

Firstly the mango mousse flavour. I experimented with mango mousse recipes previously through trial and error until I found one that suited me best. It's creamy, velvety, melt-in-your-mouth experience is unlike any other, and a wonderful flavour to accompany a warm summer’s day.

INGREDIENTS:

3-4 large ripe mangoes ( mango flesh 500 grams)
10 Digestive biscuits
2 table spoons melted unsalted butter
1/3 cup sugar
3 table spoons gelatin powder
4 table spoons of water
500 ml of cold double cream
Packet of jelly ( mango is the best, if not available, orange jelly will do)

Directions:

You will need a 9 inch spring pan, cover the bottom with parchment paper

Crack the biscuits and in a food processor make it a coarse powder,
Add the melted butter and mix well until combined ,
Place the Parchment paper under the spring pan, and cut around it so that you can get a circular shape of the same dimensions as the pan.
Transfer the biscuits to the lined pan and press firmly using the back of a spoon making sure there are no gaps.
Transfer the biscuits into a 180 degrees pre-heated oven for 8 minutes, take it out and let it cool

Cut the mango flesh into cubes, purée about 350 grams, and keep the extra cubes to put in the middle of the cake. The 350 grams is about 2 cups of purée.

Sprinkle the gelatin powder over the 3 table spoons of water , allowing it to absorb the water

Transfer the purée into a saucepan and add 1/3 cup of sugar until it gets to a simmer, turn off the heat and add the gelatin and stir quickly until all the sugar and gelatin dissolve, make sure their are no lumps.
set aside to cool (room temperature).

In a bowl with a whisk, whip the double cream until you get beautiful soft peaks

Add half the whipped cream to the mango pure and mix thoroughly until you get a smooth consistensy
you can then add the second portion of the whipped cream, and mix until consistent , smooth and without air bubbles

Add half the mixture (puree and Cream) to the pan with biscuits, and spread the extra mango pieces that we previously saved

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Add the rest of the puree mixture, over the mango pieces , make sure its smooth without air bubbles.
Place the entire pan, in the fridge for atleast 3 hours.

Take the pan out of the fridge, and add mango or orange jelly and let it cool. you can alternatively add fruits or anything you like instead of Jelly.
Before taking the Cake out of the pan, make sure the cake is not sticking to the sides of the pan using a small spatula, and place a hot wet towel around it for a few seconds.