Friday, May 28, 2010

Hershey's Black Magic Cake Again!

My younger daughter asked me if I could bake a cake for her friend's birthday, as long as time permits, normally, I am delighted to fulfill her request.  I suggested cheesecake or strawberry or durian, she shook her head and asked for chocolate as since most of her friends are chocolate lover.

I know most of her close friends since they came to my house pretty often.  They are all decent and well behaved although sometime, they are playful which I think it's normal since they need space to let go.  I'm glad that my daughter is behaving well in all aspects except spending too much time on the computer.  Although she is a smart kid and scored well in school, the computer addiction problem is becoming more and more severe which it's indeed crucial to treat. 
I have been trying to divert her attention to other thing else so as to reduce her computer's usage, that's why when she told me about going for her friend's birthday celebration, I encourage as I want her to improve her social skills. She needs to interact more with human rather than computer and expand her circle of friends.

I baked the Black Magic Cake again since it's an easy cake to make.  This round, I added extra tsp of the coffee powder to batter but the cake turned out slightly bitter.  Hope the kids are fine with it as I personally prefer sweeter chocolate. 

For one portion of the ingredient, I baked into two 6" size, one for the birthday girl, the other  for own consumption or give away.  For the birthday cake, I tried to cover the edge with chocolate rolls and secured them with a big ribbon.  It looks pretty nice although it's simple.   For the other cake, I decorated the side with chocolate curls and topped with some almond cookies.  Although it doesn't look so professional, I think it looks good as well.


If you're interested in baking this cake, click this link for the recipe.

Sunday, May 23, 2010

Life of Irony

Life is full of irony and helpless. As parents, we always try to give as much care as we can to our children but when they grow older especially in their teenage, the care and advice can be deemed as nag or annoyance or agitation by them, they may perceive we are no longer able to understand them probably due to generation gap and therefore, they  may "yell" to leave it to them since they are old enough to think and able to make their own decision. 

I think no parent will like to waste time if they do not have an interest in their children, that's why sometimes, I felt very upset when such situation happens to me and the only way to help myself to get over this is to let go.  If they think they have taken charge of their life, if they fall, they will have to learn through hard way and take it as lesson learnt.    Therefore, instead of entangling argument with them, I will rather channel my energy to my hobby/ interest or work.   How sad are parents these days ? :(

Friday, May 21, 2010

Durian Cheese Roll

As if I have a craze over durian lately,  after the durian layered cream cake, durian puffs and now I'm going to bake another durian dessert - i.e. durian cheese roll.  What happens?  Am I crazy ??  Don't worry, the previous bakes weren't intended for my myself and family, I baked for my mum and sis-in-law and in fact, I didn't get to eat a single piece but this time round, it will be for own consumption.

I always have no luck with swiss roll and that's why you don't see me baking it.  Although swiss roll uses the same recipe as sponge cake, I find it hard to manage as you must be able to control the baking time and roll nicely.  A little overbake will cause a dry texture and therefore, you always have to keep an eye on it.
I did 3 batches of the sponge cakes for this durian cheese roll using 3 methods.  One with stabilizer and oil, one without stabilizer but with oil, last without stabilizer and oil.  The first two turned out pretty well, soft and spongy but the final one was too dry.  I think it was either over baked or lack of oil.  I personally do not like to use stabilizer, as much as I can, I will like to avoid using any chemical.  Since the 2nd method turned out pretty good, I will recommend to use this for future swiss roll bakes. Out of 3 rolls,  only one roll for own consumption, the rest I gave it to my hubby's colleagues and my neighbor as certainly I don't want my family to grow fat.
Looking for a durian dessert after meal but don't want to spend too much time preparing it?  Durian Cheese Roll is one of the perfect choice since it's delicious and easy to make.  Here you go ..the recipe.

Durian Cheese Roll

-    Greased and lined grease proof baking paper onto  12"*12" low tray. Preheat oven at 180*C for 15-20 mins.
Durian Filling (for 2 rolls portion)
-    400-500g Durian Fresh (mashed)
-    1 tpsp Sugar (optional)
-    100g Cream cheese
-    100ml Top whipping cream (whipped)
Swiss Roll (Below ingredients are only for one roll portion.  Pls bake another roll)
-    4 eggs (60g each)
-    90g sugar
-    pinch of salt
-    1 tsp vanilla
-    15g oil
-    90g top flour

Durian Filling
1.    Cook durian fresh under simmer till cook; add sugar (optional) and stir till dissolved.  Rest to cool before mixing with cream. (You could skip this step if you like chunky durian)
2.    Beat cream cheese till smooth, add durian puree and mix well.  Put aside.
3.    In another bowl, cream whipping cream till stiff,  add into cream cheese mixture (step 2) and mix well. Chill in fridge for later use.

Swiss Roll
4.    Beat the egg whites until bubbles appear, gradually add in caster sugar and beat at high heat until peak stiff ( abt 3-4 mins)
5.    Add in all the egg yolks, vanilla and salt and then continue to beat until thick batter (another 4-5 mins).
6.    Gently fold (recommend to hand fold) in flour and oil until well combine.
7.    Pour into a baking tray and spread evenly. Bake at 180C for about 15 minutes.

8.    Lay a baking paper on the table top.  Overturn cake, unmould from baking pan, remove paper and spread a layer of durian filling and fold into roll immediately (when it’s warm).
9.    Chill in fridge for 1 -2  hrs before serving.

Wednesday, May 19, 2010

Sweet Corn Butter Cake

I've never tasted any sweet corn butter cake before since it isn't a common cake in Singapore.   Sweet corn custard cake was quite common during my childhood day but these days, I hardly see it in any bakery shop perhaps it has been phased out.  I remembered I enjoyed eating the sweet corn custard cake during those days perhaps there wasn't much choice unlike today, there are too many selections of delights/desserts ...

Since this is not common cake, I could hardly find relevant recipes online as an alternative source for reference.  I had to follow the recipe from the cookbook and was looking forward to the bake out from oven.  Fortunately, this cake turned out pretty good, it's moist, buttery, soft and light.  It'll be a good treat for morning breakfast or afternoon tea.  Both my daughters like it.

Tired of butter cake and wanted to try something else ? Why not go for this recipe ?    

Sweet Corn Butter Cake

-  250g butter
- 100g margarine
- 250g caster sugar
- 1/4 tsp salt
- 5 eggs
- 250g sweet corn cream (canned)
- 40g coconut milk
-  1/2 tsp vanilla essence
- 300g cake flour                   } sift together
- 1 tsp baking powder            }
- 1/4 tsp bicarbonate of soda }
- 30g cocopops

  1. Grease and line a 8" baking pan.  Preheat oven at 170*C for 15-20 mins
  2. Beat butter, margarine, sugar and salt until light and fluffy (abt 5 mins).
  3. Add in eggs, one at a time, beat throughout after each addition (another 3-4 mins).
  4. Drain away the syrup from the sweet corn cream, stir in sweet corn, coconut milk and vanilla essence.  
  5. Fold in sifted flour, baking powder, soda and cocopops. Mix until well combined.
  6. Spoon batter into prepared baking pan.  Sprinkle with cocopops and bake for 60 mins or until cooked.

Monday, May 17, 2010

Durian Puffs

Goodwood Park Hotel is very famous for their durian desserts especially the signature Durian Puff and Durian Mousse cake.  I've been wanting to try it but somehow never make an attempt to buy.  I must make time to Goodwood Park Hotel one day for this delicious and premium dessert so as to kill my curiosity.

I made this durian puff for my sis-in-law since it is not easy to have good durian in UK.  Initially, I promised to make her a cake but in view of the time constraint, I decided to make durian puff as it took less time.

I bought two packs of D24 from a fruit stall near my place, it only cost $10. As it's not the durian season now, the durian wasn't very fragrant.  After removing the seeds, there was about 600g of meat left.  It considered very cheap since normally I could make about 25-30 pieces of puffs for 600-650g, if I average out the cost, it derived at 35-40 cents per piece.

The last time I made this durian puffs was probably a year ago.  I remembered this recipe was well received by many people.  Some of the recipes call for raw durian but this recipe I have needs to  cook the durian.  I guess if the durian is very tasty, you could skip cooking part.

As I had not been baking this puff pastry for a while, I couldn't remember all the key steps. Luckily, the recipe with all my little tips scribbed still around and I managed to make it through. All and all, I made about 30 pieces.  I brought all to the restaurant to meet my hubby family as there was a farewell dinner for my sis and bro-in-law.  They were leaving to home after two weeks of stay here.  I was glad that all the puffs had been snapped after dinner.  I actually didn't eat any piece since I didn't have the appetite after baking this.

This puff might not be able to compete with Goodwood Park's standard but based on the feedback I received so far, this recipe has never disappointed me.  If you are durian lover, you should try to make this as it's very economical.   Enjoy !!

Durian Puffs Recipe

Durian Paste Ingredients
-    600g Durian fresh
-    ½  tbsp Sugar
-    200ml Diary Whipping Cream (Chilled)
-    1 tbsp Sugar


  1. Cook durian fresh under simmer till cook; add sugar and stir till dissolved.  Rest to cool before mixing with cream.
  2. Whip cream over ice water at medium speed for 30sec – 1min, add  sugar and mix until double in volume (1-1.5 mins)
  3. Add in durian paste and mix until soft peaks form (don’t over mix, less than 1 min).
  4. Refrigerate
Puff Pastry Ingredients
-    50g Butter (melt)
-    60ml water
-    Pinch of salt
-    50g Plain Flour
-    1 ½ Eggs (beaten)

-    Baking tray greases with butter and dusk with a layer of flour.  
-    Preheat oven (fan forced) at 200*C for 15 mins.  Baking Time: 20 mins.  

5.    Melt butter.  Combine butter, salt & water in a non-stick saucepan and bring to boil under simmer.
6.    Add in the flour gradually and mix in quickly with a hand whisk.
7.    Off the fire and continue stirring (abt 3 mins) until smooth.  Cool till able to hold the saucepan and add beaten eggs into 2- 3 times. Stir for 3 – 5 mins.  
8.    Spoon or pipe (1 tsp full) the batter onto the baking tray (greased) and bake at 200*C (fan forced) for 10 mins and turn to top and bottom heat and bake for another 5-8 mins till golden brown.


9.    Cut an opening from the puffs and spoon in the durian cream.  Fridge for 1 hrs before serving.

Friday, May 14, 2010

Pumpkin Chiffon Cake

My neighbor gave me a pumpkin few days ago, it was planted by her relative who lives in Malaysia.  Her relative always brings some foods each time they visit her.   I had no idea how to settle this pumpkin since it is not a common food for my family and I don't know how to cook it. Given that it's quite a big piece, it'll be hard for us to consume all, I therefore cut half to my mum-in-law leaving the other half in the fridge.

I managed to find a way to "get rid" of this remaining pumpkin as I found some interesting recipes online.  It's Pumpkin Chiffon Cake!  I can't image how the pumpkin chiffon cake would taste but given that there are so many positive comments from those who baked this cake, that boosted my determination to go forward.

I went thru' no. of  the Pumpkin Chiffon recipes posted online, they looks quite similar.  I also realized that it is no much different from the yam recipe.  After some thoughts, I decided to adopt the recipe from Sweet for My sweet Tooth as it looks more interesting.   Same as other chiffon cakes, the cake turned out very airy and moist but this has some pumpkin aroma.  

Between pumpkin and yam chiffon cake, I prefer the latter.   It might be I'm Teochew as Teochew tends to eat more yam stuffs.  Anyhow, this Pumpkin Chiffon Cake recipe is a keeper and it's worth a try!  Cheer!

Traditional Butter Cake

I saw this butter cake from "A Daily Obsession" blog, it looks so nice and delicious.  I've been wanting to bake that type of texture,  not too spongy or too dense but never ever to achieve.

I follow the same recipe but somehow, my cake didn't turn out as expected.  It looked very good when just out from oven but deflated after it cooled down.  I think I must have overmixed the batter.  In terms of taste wise, it's still fine.  I was very disappointed.  Sigh ..another failure :< 

At second thought, it's just another experience and hope that this lesson learnt will allow me to achieve a success in next attempt.   

Sunday, May 9, 2010

A Very Happy Mother's Day !!

My younger daughter gave me a mother's day card this morning, it's handmade by herself. Although it's very simple and plain card, I felt so touched by what she wrote to me ...

Once a year, the time will come, to celebrate those we hold clear.
To celebrate the ones, who brought us up, and helped us when time comes.
They sometimes yell, and scream and shout, yet, they always mean us well!
They love us, pamper us, until sometimes, we can't help but cuss.
It is only right, for us, today, to return their love this night.
So today, I say, to the only mom I have,


Your beloved daughter,
Meryl Lim

Nothing can beat her love for me.  My heart has melted and my tears is almost falling from my eyes. I gave her a BIG and WARM HUG as I am so glad that she appreciates what I had done for her ... 

My elder daughter asked me to go for dinner together.  We expect all restaurants to be very crowded and decided to leave early for a simple Japanese sushi dinner.  My elder indicated to buy a pair of musical tickets as mother's day present for me and included her father.  I was very touched as I didn't expect anything from her.  Though we have a simple dinner without my hubby (as he is away for business trip), I'm very satisfied with what I have now.

I would like this opportunity to wish all Moms in the world a very Happy Mother's Day!

Durian Layered Cream Cake

Happy Mother's Day!!

I grew up in a single-parent family, it's not that my parents divorced but rather my father passed away early. Since then, my mum had to shoulder all the responsibility for raising 4 of us up and it's indeed a heavy task especially as my mum is uneducated and had never worked before. She scarified her whole life for us and had struggled through all these years to provide for all our needs until we all grew up and became independent. Mom is my greatest pride as she is the greatest mom in the world. I'm not good in expressing my word and feeling to her and therefore, I baked a durian cake for her to express my sincere thanks and love towards her... 

Durian is an exotic fruit, it's known as the "king of the fruits" and most Singaporeans love it. It relished in South East Asia as well. However, most foreigners (for example my Caucasian brother-in-law) will not appreciate as it has an offensive smelling like garlic or onion with strong cheese, it can be deemed as stink for those who dislike it. My family likes it except my younger daughter. I've been trying to convince her to acquire its taste but she just refuses. Haiz.. it's big loss to her as durian is such delicious and creamy :(

I remembered when I was a child, I ate durian very often as I lived in a kampong, there was a lot of durian trees around. Together with my cousins, we always went to pick durian during the durian season. At times, my uncles would buy a few baskets of durians and we could continue to eat for few days without fail. We even went to the extend of eating durian seed as it was delicious after cooked. How amazing is it! At that age, I had no worry about putting on weight despite the huge amount of durian I ate but now, I have to very conscious about it since it contains high level of calories ...

I brought this cake to my mum last night, she was very happy and she liked the cake so much. My brothers and their families also enjoyed it, all of them said it's heavenly delicious. I didn't expect it's so good as I didn't pay for premium for the durian and also, I tested the durian puree when I was cooking, it was a bit bland and tasteless. Somehow, the chemical reaction of durian with whipping cream has turned this a rich, creamy and yummy dessert !

My sis-in-law (who is just back from London to attend my mum-in-law's birthday) is also a durian lover, she has been waiting to try my durian bakes. I think I will either bake a durian cake or durian puff but I will need to bake a bigger one as they are more durian lovers in my hubby's family ......

Are you tempted?  The recipe is here  ...I bet you'll like it!

Durian Layered Cream Cake recipe. 

- Prepare one 8” round Sponge Cake cut into 4 layers.
- toasted 60g of almond flakes for 8-10 mins at 160*C

Durian Cream Ingredients:
- 650g Durian Fresh
- 1 tbsp Sugar (you can cut down or increase)
- 200ml Diary Whipping Cream (Chilled)
- 1 tbsp Sugar
- 15g Gelatin dissolved in 3 tbsp boiling water (Optional if Durian paste is runny)
1. Cook durian fresh under simmer till cook; add sugar and stir till dissolved. Rest for cool before mixing with cream.
2. Machine whip cream under ice water at medium speed for 30sec – 1min, add sugar and mix until double in volume (another 1-1.5 mins), 80% stiff.
3. Add in durian paste and mix until soft peaks form (don’t over mix). If the cream is runny, add gelatin to prevent cream from weeping).
4. Place 1 layer of sponge cake onto a cake board. Divide durian cream into 4 portion and spread one portion to 1st layer and evenly distributed. If the durian cream is too runny, chill (freeze) in fridge each time a layer is spread with durian cream.
5. Cover the durian cream with 2nd layer of sponge cake and spread another portion of yam mixture. Repeat the same for 3rd layer.
6. Spread remaining durian cream on the top layer and all sides. Freeze for 30 mins.
7. Line all sides with almond slides and decor as desired.
8. Chill in fridge for 3 hours before serving.

Saturday, May 8, 2010

Yam Chiffon Cake

I was trying to get rid of the left over yams from the previous yam cake bake and wanted to try out  yam chiffon cake.  There are couple of the recipes I found and at last, I decided to adopt Aunty Yachana's recipe.  In fact, according to her, the recipe is published by Kevin Chai, in his cook book - "chiffon cake is done".

I had never tasted yam chiffon cake, I doubted how tasty it would be although many of the bakers recommended.  I didn't really like the chiffon cake as it has very high sugar content and too sweet for me. Therefore, I had no expectation when I was baking this, my purpose was just to get rid of the yam and allowed me to try something new ..

I didn't follow the recipe exactly as I ran out of some ingredients.  I used more yam because I had to clear what I had on hand and therefore cut down some flour.  I didn't use all coconut milk or evaporated milk as I ran out of them and therefore, substitute the remaining with fresh milk.   I added an extra egg white since the size of eggs I used was not big, around 60g each. For the flour, I preferred to use top flour as it could give a lighter texture.

To my surprise, the cake turned out very delicious and yummy.  Beside fluffy, moist and light, it's not too sweet and rich.  I believe after 1st bite, you will not stop ...

Yam chiffon cake tastes much better than pandan and orange, this recipe is indeed a keeper and I will definitely bake again!

Here you go .. Yam Chiffon Cake recipe:

Egg yolk Mixture Ingredients:
- 6 egg yolks (60g each egg)
- 50 gm. castor sugar
- 180 gm. mashed Yam (steam and mash it)
- 120 gm. coconut milk or evaporated milk (+2 tbsp milk if yam is too dry)
- 30g fresh milk
- 1/4 tsp. salt
- 1 tsp. Yam Paste
- few drops of purple colouring (optional)
- 60 ml. cooking oil
- 160 gm. Top flour } sift together
- ½ tsp baking powder }

Egg White Ingredients
- 7 egg white
- 1/2 tsp. Cream of Tartar
- 100 gm. Castor Sugar

(1) Mix the egg yolk and sugar together. Add in yam, coconut milk and fresh milk. Mix till smooth.
(2) Add in salt, yam paste, colouring and then oil. Mix till combined.
(3) Fold in flour and baking powder. Mix till smooth.
(4) Whisk egg white with cream of tartar and gradually add in sugar and whisk till stiff peak form.
(5) Gently fold beaten egg white into egg yolk mixture till blended.
(6) Pour into an ungreased 23 - 25 cm. tube pan.
(7) Bake at 165*C for 55-60 mins or until cooked.
(8) Remove from oven, invert onto cooling rack and leave to cool completely before removing from pan.
(9) Decorate as desired.

Monday, May 3, 2010

Yam Layered Cream Cake (with coconut milk)

I made this cake just because my elder daughter was craving for yam cake.  Since I wasn't very satisfied with my previous bake, I decided to try out another recipe and decided to adopt Aunty Yochana's Yam Cake's.

I made two sponge cakes that day when I baked for my mum-in-law's birthday because the 1st bake wasn't look good at the first sight.  At the end, I still used back the 1st one for the birthday cake as it tasted better than the 2nd recipe.  This left over sponge cake just came in handy for this yam layered cream cake.

Since there was quite a lot of left over whipped cream from the previous bake, it's just nice for me use it to ice this cake.  The cake decor was nothing fanciful, I just simply covered the whole cake with whipped cream and top with some longans because my daughter loves the Swensen yam ice-cream with longan dessert as they blend well, this explains why I always like put these two together...

I used a lot more yam than what it called for as I believed it would make the cake tastier but my daughter commented overly excessive and too rich. I shared the same view but my hubby didn't think so. I guess it's all up to individual preferences.

If your mum likes yam, this recipe is a great choice for mother's day cake.   The Yam Layered Cream Cake recipe (which I modified from Aunty Yochanan's) is as follow for you.. Hope you enjoy it.

- Prepare one 9” round sponge Cake (Do what I like’s  or my recipe) cut into 3 layers.

Ingredients for Filling (recommeded to cut down 20% if you don't like too rich).
- 38 gm. Butter
- 125 gm. Sugar

- 750 gm. Yam - steam and mashed into puree
- 250 gm. fresh milk
- 125 gm. Coconut milk
- 2.5 tsp gelatine + 2.5 tbsp boiling water (dissolved together)
- 250 gm. whipped cream (dairy cream) + 2.5 tbsp sugar +  1 tsp yam paste
- 250ml top whipping cream (whipped)
- 1 can Longan

1. In a cooking pot, melt butter over medium heat till melted. Add in yam puree, sugar and stir till even.
2. Pour in fresh milk and coconut milk. Cook under low heat and stir till almost dry. Put aside to cool.
3. Dissolve gelatine into boiling water or double boil till getatine dissolved. Set aside.
4. In another mixing bowl, whip whipping cream with sugar till slightly stiff, add in yam paste, gelatine solution and mix well. Add in yam puree from step 2 and stir till combine (don’t over mix).
5. Place 1 layer of sponge cake onto a cake board. Divide yam mixture into 4 portion and spread one portion to 1st layer and evenly distributed. If the yam mixture is too runny, chill (freeze) in fridge each time a layer is spread with yam mixture.
6. Cover the yam mixture with 2nd layer of sponge cake and spread another portion of yam mixture. Repeat the same for 3rd layer and the top layer. Freeze for 30 mins.
7. In a new mixing bowl, whip top whipping cream till stiff and spread evenly at the sides. Spoon the remaining into piping bag fitted with a nozzle and pipe rosettes on top of cake and as desired. Décor with Longan.
8. Chill in fridge for 3 hours before serving.

Sunday, May 2, 2010

Mango Layer Cream Cake

My mum-in-law is turning her 70 soon, we intended to give her a birthday celebration. My sis-in-law had purposely flown back from London with her hubby to celebrate her birthday as well. The initial thought was to include her close friends and relatives on top of the family members but her reluctance had led to keep this celebration small. We had finally settled with dinning outside with family members only. 

Since I can bake (although not very expert), I decided to make my mum-in-law a cake. My initial plan was to bake a durian cream cake since durian is her best favourite, however, at 2nd thought, I struck it off this idea since not everyone will appreciate durian especially my brother-in-law who is a Caucasian, he will not be able to endure its distinctive smell/ odour. My next choice would be either strawberry or mango cake and at least, I decided to pick mango since it's a all time favourite fruit, I believe most people will like it.
Somehow, it wasn't my day that day, I flopped a few times during the baking process. Firstly, I over beat the whipping cream, I had to throw it away and redo. Secondly, I was probably overly greedy, I doubled up the amount of cream and mango thinking that this could make the cake more tasty without realizing the fact that the whipping cream wasn't set, it could not hold the volume and kept dripping down from the centre. Fortunately, I was able to salvage the situation by securing it in the loose base pan but I had to chill it in the freezer for at least 15 mins before laying the next layer. The chilling time had taken up a lot of time and by then, I finished icing the whole cake, it was about 5pm. As the dinner would start at 6:15pm and we needed to leave the house by 5:45pm, that meant it left less than an hour to allow the cake to set firmly. I could only keep my fingers crossed hoping everything goes fine.....

Dinner was at Paradise Inn in City Square mall. Overall, the dishes were fine but nothing was really special. After the dinner, it was almost 9pm and time for birthday cake cutting moment. Glad that the cake had set well, it was well-received by everyone. Apart from the hiccups that I encountered, I am very pleased with this bake as it's really yummy!! I certainly will bake again but will definitely remember all the lessons learnt.

Wanting to bake a brithday cake ? This recipe is a good choice to be.  It's the same recipe as my previous recipe just that  I have doubled up the mango filling.

Here you go.. Mango Layered Cream Cake recipe.

-  Prepare a 9" round sponge cake

Ingredients for Mango Filling
- 400g Mango Puree (4tbsp water, 1.3 tbsp sugar, 2/3 tsp cornfour – cook together till thick)
- 19g Gelatin dissolved in 3.8 tbsp boiling water (prevent cream from weeping)
- 700 ml Whipping cream (diary cream)
- 3 tbsp Sugar
- 1 tbsp vanilla essence
- 1.5-2 tbsp lemon juice
- 2 tsp (Rum optional)
- 1 Sponge Cake (cut into 3 layers)
- 650g Mango (cut into cubes)
- 200g Top Whipping Cream
- 500g Mango Slice

1. Cook mango, water and sugar under low heat and stir in cornflour till thicken. Put aside.
2. Dissolve gelatin into boiling water. Put aside.
3. Whip whipping cream and sugar under cold water and beat till 80% stiff or mousse state (abt 2 mins). Take out from cold water.
4. Add vanilla essence and lemon juice (and rum), gelatine solution and mango puree and beat till combine (don’t overbeat). Divide into 7 portions.
5. Put 1 layer of cake onto a loose base cake pan and top it with one portion of mango mousse filling. Add in the mango cubes and top it with another portion mousse to cover the mango cubes. If the mousse are runny, freeze the cake in fridge for 10 mins before laying 2nd layer. Repeat the same for 2nd layer.
6. Cover the whole cake with remaining mango mousse and freeze for 30 mins.
7. Whip top whipping cream, ice the whole cake and line mango slice to cover it. Décor as desired
8. Chill cake for at least 3 hours before serving.


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