Sticky date & mango mousse cake

I'm soooo looking forward to Christmas!  The office will be closed till the 28th Dec so I'll have a really long weekend to relax and probably do lots of cooking and baking!  Not to mention several Xmas feasts during which I'll certainly be stuffing myself with yummies.  The weather in Hong Kong is finally starting to cool off, there is not much to do in the office, all adding to the happy holiday feeling. =D

I must have been feeling this holiday spirit when I came up with this sticky date and mango mousse cake.  The mousse layer is light with a slight tinge of sour from the mangoes, a nice contrast with the sticky date cake layer which is heavier & sweet.   

Sticky date layer:

125g pitted dates, chopped into small pieces

1/2 tspn bicarbonate of soda

3/4 cup boiling water

62.5g butter, softened

115g brown sugar

1/2 tspn vanilla extract

1 egg

228g self raising flour

Pour boiling water over chopped pitted dates and bicarbonate of soda in a bowl, leave standing for 20 minutes.  Beat butter, sugar and vanilla till creamy. Add egg and continue beating till well incorporatd. Fold in date mixture and flour.  Pour mixture into lined 8 x 10.5 inch baking tray, making sure mixture is spread out over the tray into a thin layer (use a spatula if necessary).  You can use a smaller tray so long as its at least 6 x 6 inch but you will end up with a thicker sticky date layer.  Bake for 30 minutes (or until a skewer inserted into the centre comes out clean) in 180 C preheated oven . Leave to cool. 

Mango mousse layer:

4 gelatin sheets

188g mango puree

55g granulated sugar

1.5 tbls lemon juice

93g whipping cream (whisked till soft peaks forms)

93g plain yogurt

Soak gelatin sheets in cold water.  In a saucepan, combine mango puree, sugar and lemon juice, heating slightly just enough for the sugar to dissolve.  Remove from heat and add softened gelatin sheets, stirring till completely dissolved.  Transfer mixutre to bowl and leave to cool till room temperature before whisking in the yogurt.  Fold in the whipped cream.

Assembling the cake:

Line bottom of 6 x 6 inch square ring with parchment paper before placing on cake base.  Cut out a 6 x 6 inch piece of sticky date layer and place into bottom of cake ring.  Carefully pour mango mousse on top of sticky date layer.  Chill in fridge till mouse layer is firmly set.  To remove from cake ring gently heat the sides of the cake ring with a blow torch or wrap it with a warm towel.  Garnish the cake with pieces of mango and dates as desired.