Mango-Pear Mousse Cake - Mousse Cakes

Made with fresh mango mousse and layered with sponge cake and fresh pears brings up some nice flavors in this mousse cake. Apricot coating makes it shine, under the decorative chocolate fins.

Category:
Frozen Molded

Serving Size:
12 Slices

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Mango-Pear Mousse |

Ingredients Required: Mango-Pear Mousse

	Ingredient	Quantity
1.	10" Yellow Sponge Cake	1
2.	Plain Syrup	4 ounces
3.	Vanilla Pastry Cream	10 ounces
4.	Whipped Whipping Cream	10 ounces
5.	Plain Gelatin	1 envelope
6.	Cool Water	1 ounce
7.	Bartlett Pears - Sliced	4 halves
8.	Mango Puree	5 ounces
9.	Plain Gelatin	1 envelope
10.	Cool Water	1 ounce
11.	Whipped Whipping Cream	6 ounces
12.	Apricot Glaze	2 ounces
13.	Whipped Whipping Cream	4 ounces
14.	Chocolate Decor	12 Pieces

Preparation Instructions: Mango-Pear Mousse

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Process	Instructions
1. Prepare the Cake	This cake is made inside a 10" Spring form pan, or more commonly known as a Cheesecake pan. Slice a 10" yellow cake into three layers, and save the top slice for another project. You will only need the bottom and center slice to build this cake.
2. Start to Assemble	This cake is built right side up, inside the spring form pan, unlike the other mousse cakes that are inverted after building and freezing. Start by inserting the bottom layer of the cake into the bottom of the spring form pan. Brush with one half of the plain syrup.
3. Prepare First Filling	Bloom the gelatin in the cool water. A Bavarian cream is made from the whipped pastry cream, flavored with a half teaspoon of vanilla. Warm the gelatin in the microwave for 10 seconds or until clear then add to the pastry cream, stirring until smooth. Whip the sweetened whipping cream until it is very stiff. Fold together with the pastry cream - just until smooth.
4. Spread Filling	Have the canned pears drained and sliced, into thin slices. Spread one half the filling onto the first layer of cake. Lay out the sliced pears to completely cover the filling. Cover with the remainder of the Bavarian cream. Be sure it is spread out evenly and way out to the sides of the mold.
5. Assemble Layer Two	Insert the center layer of sliced cake into the mold. Press down firmly. Brush the remainder of the syrup onto the layer.
6. Prepare Second Filling	Bloom the gelatin in cool water, warm in the microwave 10 seconds or until clear then add to the Mango puree, stirring until it is smooth. Whip the sweetened whipping cream until it is very stiff. Add the mango preparation. Stir just until smooth. It will be very liquid.
7. Finish the Mold	Pour the mango mousse onto the second layer of cake. It should spread out evenly on its own. Tip the mold some or gently spread it out to the edge of the pan, using a spatula.
8. Freeze then Un-Mold	I choose to freeze overnight to ensure it is very hard when un molded. Working over a sink, with hot water running very slowly, carefully expose the edge of the spring form pan to hot water, being careful not to get water up onto the mango mousse top. Do this before releasing the latch on the side of the pan, to ensure a total and complete release. Slide a flat spatula under the cake to help you to move it over onto a 10" cardboard or other serving dish.
9. Glaze the Top	Using warm liquid apricot glaze and a soft pastry brush, very quickly after un-molding, brush the entire top surface with a very thin layer of glaze. It will freeze within a couple of minutes. Then apply a second coat. Then wait for it to harden. A third and forth coat will then be applied in the same manner, until a nice smooth glazed finish is achieved. If you tried to do this all at once, you would melt the frozen mousse into your glaze and make it all milky instead of clear.
10. Chill - Make Decor	While it is chilling, prepare the chocolate decor pieces, by melting 4 ounces of Chocolate (of your choice) I used a chocolate candy coating. Using a pencil trace around your ten inch cake pan onto a sheet of waxed or parchment paper. Flip the paper over and pour the melted chocolate into the circle. Using a spatula, spread it out just over the edge of the line you drew previously. Allow to harden. Carefully lay your 10 inch cardboard onto the sheet of hardened chocolate and cut around it using a small kitchen knife. Now using a straight edge, cut the disk of chocolate in half, then quarters. Cut each quarter into 4 wedges. Always ensure that all your cuts are very well centered into the true center of the disk.
11. Cover Sides	Whip 4 ounces of sweetened whipping cream until very stiff. Using a spatula - cover the sides of the mousse cake until it is very smooth and nice. Put the remainder of the whipped cream into a small pastry bag fitted with a medium star tip. Garnish the top of the cake with 12 evenly spaced rosettes.
12. Decorate	From the sixteen pieces of chocolate decor - select the best twelve. This is done intentionally so as to not over populate the top of the cake with the decoration. Arrange the selected pieces of decoration by leaning them against the whipped cream rosettes, to achieve the fan effect. Place one more rosette in the center where all the chocolate decor pieces come together.
Additional Comments:	Refrigerate until served - allow several hours to thaw. Cut with a clean hot knife - dipped in hot water. For best appeal cut while still slightly frozen. For best taste and flavor of the delicate fillings, serve completely thawed.