Decorated cake with Pistachio mousse, Rice Krispies and Mango

Last year, I learned how to make a decorated cakeroll during a workshop in Hong Kong. Using this idea, instead of a roll I wanted to make a cake, incorporating a couple of things I love: sweet mango, pistachio & rice krispies. 

This is a small cake, enough for 5 people. Also, don't wait too long to eat this cake, because the rice krispies will get softer after 1-2 days

This was the design I had in my mind.

INGREDIENTS (15 cm cake mold)
Cocoa batter for drawing
30 gram melted unsalted butter
30 gram icing sugar
30 gram egg white
30 gram cake flour
2 tbs cocoa powder

3 eggs
65 gram sugar
pinch of salt
1 teaspoon vanilla essence
60 gram self raising flour
12 ml milk
30 gram melted butter

Bottom crust
3 tbs chocolate rice Krispies
3 tbs melted chocolate

Pistachio mouse
1 egg yolk
10 ml milk
2 tbs pistachio flavoring (I used Patidess Natural Pistachio flavoring)
4 gram powdered gelatin
40 ml milk
120 gram whipping cream
3 tbs sugar

fresh mango, diced (or other fruit you like)
decorating glaze

Cocoa batter for drawing:
1. Whisk the egg white with the powdered sugar.
2. Add flour, cocoa powder and butter until it's all combined, it should be a quite thick mixture.
3. Fill your piping bag with a Wilton #2 and draw your desired pattern.
4. If you are not good at free drawing, print an image, put it underneath the parchment paper and simply trace the object.
5. Make sure your objects are covered well with the batter and don't leave any empty spaces, otherwise you will get ugly holes in your spongecake (like mine unfortunately)
6. Put the baking pan in the freezer to let it harden.

Sponge cake:
1. Preheat oven at 180 degrees C.
2. Beat eggs with sugar until it's light and fluffy
3. Add milk, salt and vanilla essence.
4. Sift cake flour slowly into mixture and fold it in with a large spoon.
5. Add melted butter into mixture, don't overmix!
6. Now pour the mixture into the baking pan you prepared before.
7. Bake for 20 minutes, use a toothpick to see whether your cake is done, when it comes out dry, it's done, if not, bake for another 5 minutes.
8. When it's done, let cool completely.

1. Remove the edges of your cake.
2. Cut out strokes with a height of 5 cm (the height of your cake mold).
3. Put the strokes into your mold, with the drawing faced outside.

4. Mix the rice Krispies with melted chocolate, press onto bottom.
5. Set in fridge to let it harden.

Pistachio Mouse:
1. Beat your whipping cream with the sugar, until you get stiff peaks.
2. Make sabayon: whip egg yolk, pistachio sauce and fresh milk in a bowl over hot water, it should be thick(er) and foamy.
3. Heat your milk for 30 sec - 1 min in the microwave, until it's warm but not hot, then add gelatin and combine.
3. Combine the sabayon mixture with the whipped cream.
4. Taste your mixture! Do you want it to be sweeter? Or do you want a stronger pistachio flavor? You can still add sugar and pistachio sauce in this stage.
4. Pour pistachio mouse in the cake mold.
5. Chill in fridge for at least 3 hours.

1. Add mango on top (after your mousse is set!)
2. Brush some glaze on your mango to give it that glossy look.

... and now you are finally done!! Yes, it takes quite a while, but this cake is definitely worth all your effort.  My mom loved it, it always gives me a satisfying feeling when I'm seeing her enjoying my creations. I hope you can make others happy too with this cake.


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