Strawberry & Mango Mousse Cake

This was made on Monday night too for my colleague, Sharon's birthday on 21.4.09. Most of them like the cake as I try to make it light and not too sweet. I received many compliments on the cake and it really motivates me.

Modified and adapted from Richard Goh's Baking class
Recipe - Strawberry and Mango Mousse cake
A - 9" Sponge cake
B - Mango mousse
C - Topping & side

A - Sponge Cake:
Ingredients:
3 Eggs
200g Sponge mix (Optima)
50g Water/milk
50g Corn oil/melted butter
1tsp Vanilla

For brushing the cake - 2tbsp rum + 2tbsp water

Method:
Preheat oven to 160 degree c and line the base of 9" round tin with paper.
1. Whisk eggs, sponge mix & water until thick & creamy. (Kenwood chef - max speed for 5min)
2. Add in melted butter at slow speed & mix well.
3. Pour batter into baking tin and bake for 35 mins.
4. Remove the cake skin and cut cake into 2 layers when the cake cool down.

B - Mousse filling:
Ingredients:
400g Dairy whipping cream (Elle & vire/President/Emborg)
30-40g Icing Sugar
250g Mango puree (unsweetened)
1tsp Rum compound
1/2tsp mango essense
15g Gelatine (soak with 3tbsp water for about 1 min)
150g Mango (diced)
100g Strawberry (diced)

Method:
1. Melt gelatine and add into the mango puree, rum & essense.
2. Whipped cream & icing sugar over a pot of ice water till soft peak.
3. Use a hand whisk to mix the cream & mango puree mixture.
4. Prepare a 9 1/2-10" loose bottom tin, place a layer of cake on the base and brush with rum.
5. Add in 2/3 of the mousse and lay the diced fruits all over the cake, spread a thin layer of mousse to cover the fruit.
6. Cover the other layer of the cake, brush cake with rum and add in balance mousse. Spread it evenly and chilled till mousse set. (At least 3 hours)

C - Topping & side:
Ingredients:
400g water
1tbsp Instant jelly
70g Sugar
1tbsp Mango Puree (Optional)
10 nos Strawberry
1 to 2 Honey mango

Method:
1. Cut the mango & strawberry to desired pattern to decorate the top of the cake when the mousse is set. Put the cake back to the fridge and prepare the jelly.
2. Bring to boil all ingredients together till sugar melt.
3. Set aside until almost cool and pour over top of the chilled cake.
4. Chill the cake till jelly is set, unmould from the loose bottom tin.
5. Decorate the side with feuillitine / toasted almond flakes / crouqants.