So the main cake for my brother's birthday was this mango mousse cake. It was surely a long process to prepare this cake. I made this over about 3 days because most of the elements of this cake required freezing and unfortunately I didn't have a blast freezer .. so I had to work like a commoner :p
Passionfruit & raspberry insert:
The first element was the fruit jelly insert. I made this first because I wasn't sure how long it would take for it to freeze completely. It was my first time working with puree and gelatine (outside of school) so it was quite nice. :) Very straight forward step - involving the warming up of the puree, and then melting the gelatine in the warmed up mixture. (Note: vegetarian might not eat this because of the gelatine)
The 2nd element was the coconut meringue base. This was also quite straight forward to make (very easy in fact, if you've already made 2 batches of macarons beforehand). I may have undercooked my base a little as it was still quite soft but overall it was a good match with the other elements of the cake.
This is pretty much a very simple cake (could be used for tiramisu if left overnight) - to line the sides of the cake tin for visual effect & also to add more texture to the cake.
This was the brand of the mango puree I got (along with the passion fruit and the raspberry ones).
Warmed mango puree
Presentation of the cake:
Place the coconut dacquoise on the base & line the tin with biscuit cuillere
Pour half of the mousse in, press a slice of fruit jelly in the middle and cover the cake with the rest of the mousse mixture.
Garnish with fruits
3 distinct layers :)