Bake 2.19: Tropical Layered Mousse Cake

We had a drizzly day this week and I thought a summery mousse cake was in order. The challenge was to create a layered mousse cake with a light sponge and at least 1 mousse flavor. I decided to go with a coconut sponge and then layered pineapple jam and mango mousse. Yum yum!

Ingredients
Coconut Cake

1 1/4 cup cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter

3/4 cup granulated sugar

2 large egg whites

1/4 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1/2 cup coconut milk - canned

1/2 cup sweetened shredded coconut, toasted lightly

Pineapple Jam

10 ounces pineapple chunks (I used frozen) 

1 cup sugar

1/3 cup water

Juice of 1 lime

1 teaspoon gelatin powder

Mango Mousse 

8 ounces mascarpone cheese 

1/2 cup whole milk

1/2 cup mango puree*

2/3 cup granulated sugar

1 1/2 tablespoons gelatin powder

6 ounces heavy cream

*10 ounce bag of frozen mango thawed in a colander to remove excess moisture and and then puree until smooth. Run through the colander to ensure there are no chunky bits. If you have a mango tree or access to fresh mango, puree the fresh mango, it is nicer but harder to find.

Put the jam on the stove while you make the cake (or make it ahead!). Put the pineapple, sugar, and water in a saucepan on the stove and cook on a low-medium heat. Cook 20-30 minutes until the fruit is soft and the sugar is fully dissolved. Allow to cool slightly - or take the risk - and blend until smooth in a blender or food processor. Return to the same pan and cook another 20-30 minutes until thickened. Bloom the gelatin in 1 tablespoon of cool water. Add a scoop of the jam to temper and then pour into the pan, add the lime juice, and whisk until well incorporated. I used a spare cake pan lined with plastic wrap to let the jam layer set up, pop it in the fridge, or freezer, depending on how quickly you need it to set.

Next up cake. Preheat the oven to 350 degrees and prep your cake pan. As I was going to build the cake in a springform pan, I chose a cake pan that was one size smaller than my springform, 8 inches. I used one of the cake pans to set the jam so when I pop the cake in the mold the jam will fit right on top. That may have been an in the moment decision but it worked 

Mix the flour, baking powder, baking soda, and salt and set aside. Cream the butter and sugar in the mixing bowl. Add the egg whites one at a time and mix. Add the sour cream and extracts. Don't worry if it separates, it will come back together. Add the dry ingredients alternatively with the coconut milk. Before all the flour is incorporated, add the shredded coconut. Pour into the prepared cake pan and bake 21-24 minutes, until a toothpick comes out clean. Set aside on a wire rack to cool. 

Optional: put the remainder of the coconut milk in a small saucepan and reduce. Use that to soak the cake. I say optional but let me tell you, when cooked down it is the coconut version of sweetened condensed milk. It is so good. So. Good.

Mousse time! Bloom the gelatin in 2 tablespoons cool water. Whisk the mascarpone, milk, and mango puree and heat until warm. Whisk in sugar and a pinch of salt until dissolved. If it has cooled too much heat slightly, you want it to be warm still, then whisk in the bloomed gelatin. Set aside. In another bowl lightly whip the heavy cream to soft peaks. Fold the two mixtures together. 

Assembly time. I lined the bottom of a springform pan with parchment, trimmed the cake to be an even layer and placed it in the bottom, then soaked it with the condensed coconut milk. Placed the jam layer on top of the cake. Then pour the mousse over both. 

Now you have to be patient while the whole thing chills! That is the hardest part. 

I had extra mango puree so I added 1/2 teaspoon of bloomed gelatin to it and then heated and whisked them together, cooled and then poured that over the top of the cake after the mousse had started to set. I then sprinkled some coconut on top, nothing fancy! Clearly waiting for the cake to be ready was a struggle for me and I had a little extra gelatin... and Yum!