Chilled Mango Cheese Cake

Some of my friends commented some of my recipes are tough, it is not "simple".  I do agree, sometimes I just want to challenge myself for something new and also doing some looks great and taste great for my loved ones.  So this Mango Cheese Cake here it is really not simple and the ingredient is also expensive, if you do not have some good knowledge of doing this cake before, you should try some simple cake similar to this one before trying this.  This cake is specially made for my son's 15 years old birthday on 14th Feb, 2012.  Usually I will plan ahead, do my prayer before starting making the cake.

Ingredients:

Cake's side panel
270g egg whites (approx. 6 medim eggs)
50g caster sugar, 130 superfine flour
10g custard powder, 35g corn flour
red colour (4 pieces of dragon fruit, blend till become juice)

Sponge Cake (for base)
150g plain sponge mix, 3 eggs, 30ml milk, 35ml corn oil

Filling
2 1/2 tbsp gelatine (dissolve in 100ml orange juice, double boil)
50g caster sugar, 350g mango puree (use 3 large ripe mango, blend till puree)
350ml UHT whipping cream, 1 ripe mango (cubed)

Pudding topping
120g mango pudding mix (ready packet form)
500ml water

Utensil needed
2 piping bags, 9" round cake tin
9" loose-base cake tin
1 large cookies baking tray 18"

Method:
1.  Prepare baking trays, line the 18" with parchment paper for baking the cake's side panel and the the 9" round cake tin with parchment paper for sponge cake for base.

2. Cake's side Panel

Preheat oven at 180 degree.  whisk egg whites and sugar at high speed until stiff. Use a hand whisk fold in dry ingredients. Divide into 2 portions, colour one portion with the dragon fruit juice. 

 

Place batter into two separate piping bags.

Pipe out the two batter vertically in alernate colour.
When piping the batter, make sure it is at least 2cm wide and as thick as possible, the 2 colours must touch each other. (tip: if you are doing for the first time, try out a few stripes, bake it to see the result, re-do until you are satisfy before during the actual one)

Bake for 5-10 minutes, make sure it is not too dry or over baked.






Take out the cake fromoven, wait for it to cool down, remove the parchment paper and the stripes cut into 2 1/4 inches.  Use the loose-base 9" cake, line the cut strip into the tin, put aside.













3. Sponge Cake
Whisk sponge mix, egg & milk on high speed for 8 minutes.  Fold in oil, pour into the 9" lined cake tin for 25-30 minutes.

Take out the cake from, wait for it to cool down, then place the cake into the loose-base tin. Make sure the base is put on before placing the cake.






4. Filling
In a mixing bowl, beat cheese and sugar until light & creamy. Add in mango puree and cream. Add in gelatine mixture.  Lastly stir in the mango cubes.
Now pour in the filling into the assembled tin and quick set in a freezer for 15 minutes.

5. Pudding topping
Bring the mango pudding mix and water to boil, leave it to cool slightly.  Spoon pudding onto set cake carefully. Chill till set before serving.