Mango Coconut Mousse cake


Mango coconut Ile Paradis3

Few components you need:

  • ·       Coconut Dacquoise

  • ·       Mango Gelee

  • ·       White chocolate mousse

  • ·       Mango Mousse

  • ·       Mango Glacage

Mango coconut Ile Paradis2

Coconut Dacquoise

  • ·       88g egg white
  • ·       25g castor sugar
  • ·       70g icing sugar
  • ·       68g coconut powder(process the desiccated coconut into powder form)
  • ·       18g cake flour,sifted

1.     Process dry desiccated coconut to fine powder if you cannot find coconut powder.

2.     Whisk egg white in a clean bowl to foamy stage,add in sugar slowly and continued beating to stiff peak.

3.     Fold in coconut powder and sifted cake flour into meringue(egg white) until well combined.(Be gentle and quick to avoid deflating the air)

4.     Pour batter into the lined baking pan.

5.     Dust with icing sugar, be generous.

6.     Bake for 180C for 15 minutes.

7.     Remove from oven and allow to cool completely.

Mango Gelee

  • ·       75g mango puree
  • ·       12g of gelatin sheet Or use 12g gelatin powder(remember to soak in tbsp water ,and melt undera bowl of hot water)
  • ·       2 tbsp hot water

1.     Soak gelatin sheet in cold water until soft.  Squeeze out excess water when need to use.

2.     Boil the mango puree and hot water at low heat until starts boil,turn off heat.

3.     Add in the gelatin sheet. Stir to well combine to ensure all gelatin melts.

4.     Pour into a 6” square cake ring, put into freezer to get harden.


White Chocolate Mousse

  • ·       200g Bulla whipping cream ( or any dairy whipping cream)
  • ·       100g Cadbury  baking white chocolate( or any baking white chocolate)
  • ·       5g gelatin sheet

1.     Soak the gelatin sheet in cold water till soft,squeeze out excess water when need to use.

2.     Whip cream to stiff peak. Chill in the fridge.

3.     Melt white chocolate , add in gelatin sheet. Mix well. Cool down a little.

4.     Add into whipped cream and mix to JUST well combine.

Assemble Part I:

1.     Using a slightly bigger square cake ring(I used 7.5’’),cut the dacquoise to the proper size in order to fit into the cake ring as base.

2.     Pipe in/or pour in the white chocolate mousse onto the dacquoise.

3.     Put the cake ring into the freezer to freeze for 4 hours or until harden lightly.(I freeze to overnight)

Mango Mousse:

  • ·       7g gelatin sheet(soak in cold water till soften,squeeze out excess water when need to use)
  • ·       150g  Bulla whipping cream( or any dairy whipping cream )
  • ·       1.5 Tbsp icing sugar
  • ·       150g mango puree
  • ·       1 tsp mango paste(optional)

1.     Place mango puree in a pot, let it simmer on low heat until some bubbles started to see, turn off the heat.

2.     Add in the gelatin you soaked earlier, stir to well combine.

3.     Whip the cream to soft peak, add in the mango mixture  and mango paste into whipped cream and mix to just well combined. Put in fridge.

4.     Remove the cake out ,place the mango gelee onto white mousse earlier.

5.     Pour in the mango mousse and allow to set in freezer.

Mango Glacage/Glaze:

  • ·       36g castor sugar
  • ·       4g gelatin sheet
  • ·       7ml glucose
  • ·       75ml water
  • ·       65g mango puree

1.     Boil all except gelatin sheet. Once boiled, turn off heat.Cool down little, add in soaked gelatin sheet.

Assemble part II:

1.Pour in this mango glacage onto the mango mousse layer for form a thin layer.Put back to fridge and allow to set.

2.Decorate however you like,it is your cake now.(I topped up with some cubed fresh mango,and white chocolate shave.Put back to fridge to set little.

3.Serve and enjoy.

Hope you like it 🙂

mango coconut Ile Paradis1

White Angel白色天使 ( Lemon Orange Mango Gateau)柠檬橙芒果蛋糕


I find citrus fruits here are mostly fresh and sweeter in flavor. Lemon here is less sour and juicy. I always wonder why westerners can use in all their food: salad, seafood, white meat and sauces. As though lemon is like the salt to the pepper. Orange here is all seasonal citrus fruit. I do not enjoy fresh slice orange back in Malaysia as much as I do here. There two fruits become the primary essence to this mousse cake.

What goes well with cream cheese? Lemon.  I came up with lemon cheese mousse.

I bought a big packet of fresh mango cubes from Costco. I do not need to wait for the mango season, I think. So I thought insert mango element into this entire cake.

I adored this cake personally and hope you do too. White chocolate might not your favourite but by adding this last element as frosting, it is something different and it is a good “different”.



Problem is: why the white chocolate does not appear as white?? Wishing to have pure white powder to do the  whitening effect.


Components you need:

  • Mango Gelee

  • Orange Joconde

  • Lemon cheese mousse

  • White chocolate glacage/glaze


Mango Gelee:

  • 150g mango puree
  • 1/2 anise star
  • 5g sugar
  • 1 tsp lemon juice
  • 2.5 gelatin leave (Soak in cold water till soften)

1. Bring mango puree to boil, add in anise star and sugar and mix well. Switch off heat.

2. Stir in soften gelatin the mango mixture. Stir in lemon juice. Sift the mixture to remove the anise star.

3. Allow the mixture to reduce temperature to 28C.

4. Pour into mango mixture slowly into a 6” cake ring ( Wrap cling film around the bottom of the cake ring)

5. Allow to harden in the freezer for 4 hours or more.


(a)What is gelee?

A jellied substance.Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.

mango gelee


Orange Joconde:

  • 84g whole egg
  • 20g icing sugar
  • 10g cake flour
  • 10g plain flour
  • 60g almond flour
  • 84g egg white
  • 20g castor sugar
  • 17g Western Star unsalted butter( Or any unsalted butter )
  • 1 whole orange

1. Sifted all flours. Line a 6” round cake pan with baking paper.

2. Bring whole orange to boil in a pot. Once boiled,peel off the skin , slice into small chunks and remove the seeds. Process the orange in a processor or blend in a blender to form a paste.

3. Beat egg and icing sugar in a bowl until pale and lightly thick. (Lift up whisk, you can see batter is slowly drip down). Add in 2/3 of orange paste and mix well.

4. In another clean bowl: Beat egg white to foamy, slowly add in sugar, continue beating to achieve soft peaks.

5. Fold in the egg-orange mixture into this meringue (egg white) to well combine.

6. Take out some batter , fold in melted butter.

7. Fold in all flours into remaining egg batter till well combined.

8. Fold in the butter-mixture earlier (6) back into flour batter (7).

9. Pour batter onto prepared pan. Bake in preheated oven at 180C for 20-25 minutes, until skewer inserted in the middle of cake comes out clean, depending on individual oven for the temperature and time.

10. Remove from cake ring and allow to cool down completely. Keep in refrigerator.


(a)What is Joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

orange puree

orange sponge


Lemon Cheese Mousse:

  • 50g castor sugar
  • 3 tbsp water
  • 175g  Bulla whipping cream ( or any dairy whipping cream)
  • 30g egg yolk
  • 2tbsp lemon juice
  • 140g Philadelphia cream cheese ,room temperature ( Or any cream cheese)
  • 25g Vaalia natural yoghurt( or any plain yoghurt)
  • 2tsp lemon essence
  • 40g egg whites
  • 42g castor sugar
  • 11g water
  • 5g gelatin leaves ( soak into cold water until soften)
  • 6g CHOYA extra shiso, Traditional Japanese Umeshu(Plum liqueur) optional
  1. In a bowl: beat whipping cream till stiff peaks formed. Set aside in refrigerator.
  2. In a pot: Boil sugar and 3tbsp water till sugar dissolved. Remove from heat.
  3. Slowly pour in the sugar syrup into beaten egg, continued heating until reached 82C while whisking. Stir in soften gelatin.
  4. Remove from heat, beat until light and pale.
  5. In another bowl: Beat cream cheese , then add in plain yoghurt, lemon essence and Umeshu until well combined.
  6. Fold in whipped cream (1) into cheese mixture (5).
  7. Then fold in egg-yolk mixture earlier (3) into cheese-cream mixture (6).
  8. Boil sugar and water till 117C. Start beating egg whites till foamy, slowly pour in sugar syrup, beating till stiff peaks formed. This is known as “Italian Meringue”.
  9. Fold in italian meringue into (7). Pour into a piping bag.

pate a bombe

lemon cheese mousse


White Chocolate Glacage/Ganache:

make this after mousse cake has set properly

  • 250g Bulla whipping cream (pouring cream or whipping cream can be used here)
  • 20g sugar
  • 50ml glucose
  • 150g Cadbury baking white chocolate( any baking white chocolate )
  • 6g gelatin leaves (Soak into cold water till soften)

1. In a pot: bring cream, sugar and glucose to boil at 85C.

2. Add in chocolate in few additions and stir to combine.

3. Stir in soften gelatin and continued to mix until incorporated. Sift .

4. Allow the mixture to cool down to 25-28C. ( you can use another pot of cold water sit underneath your ganache to help in this process)


Part I : Assemble:

1. Place a 6” cake ring onto a prepared baking tray with baking paper underneath.

2. Line a piece of 6cm in height of acetate strip around the cake ring as shown in picture.

( Get a 6” cake ring with 6cm height if you can find. My cake ring is smaller in height so acetate strip is for increasing the volume of my cake.)

3. Remove the mango gelee from freezer, cut into 5.5 inches of round disc.

4. Slice the orange joconde into 2 thin slices, and cut into 5.5 inches of round disc

5. Pipe some lemon mousse onto the cake ring, then place the first orange joconde. Pipe in lemon cheese mousse.

6. Place the mango gelee, then pipe all remaining lemon cheese mango. Place the last orange joconde onto the mousse. Press down the joconde to allow excess mousse flows out, remove excess mousse with palette knife. Place in freezer to allow to get harden.




Part II: Assemble:

1.Remove the mousse cake from freezer. Using warm cloth to rub around the cake ring. Flip the mousse cake upside down ( Mousse part faces up; sponge part faces down). Push up the mousse cake from cake ring.

2. Place the mousse cake onto a wire rack which sitting on a baking tray. Pour white chocolate ganache over the mousse cake. Allow to sit there for few minutes until excess ganache flows down.

3. Allow cake set in refrigerator for 30 minutes. Decorate however you prefer asthis is your cake now.




  • Allow cake to bring back to coolroom temperature for few hours, then you can slice and serve.
  • Boil the whole orange first so that the flavors from the orange is more readily to perfume the entire cake. (I cannot stop eating the orange sponge by itself, the orange is like the perfume of the cake, seriously yummy. Complimenting my product is not my style but the orange joconde is really irresistible.)
  • My advice: if you do not enjoy white chocolate ganache, you can choose not to use it because some people included me just dislike the sweetness of white chocolate. However the combination is really up to standard.
  • Again, I do not really enjoy over rating my own products.(Many times of failure too) This cake is really  well structured. The lemon has lightened the cheese flavor; the orange acts as the perfumed for the cake. Husband and I finished more than ½ of the mousse cake in a day.
  • If  happened you are not anise star fan, remove from your mango gelee too. Anise Star does not act as the primary flavor of the gelee, but remove if you do not enjoy it.
  • Adding plum liqueur Umeshu is optional if you prefer no alcohol.

lemon cheese cake



Adding this Japanese traditional Umeshu (CHOYA)梅酒 is the extra flavor with the sweetness and sourness of the plum. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol.  This plum liqueur is recommended by my sister, it helps for good sleep, promote good blood circulation and good digestion. Please do not over indulge ~


Today word: Stop living in fear you’ll always do the wrong thing. If God gives you something to do, He’ll give you the anointing to do it.-Joyce Meyer


Strawberry and Green Tea Mousse Mooncake



No traditional baked mooncake, just a simple mousse into a mooncake shape with a crackling chocolate casing, will you mind to try a bite or one whole mousse? There is not polite way to eat this, just take out your spoon and give a big crack into these mooncake-like mousse.

Wish I could have some homemade mooncake, missing the family time with my mom and sisters. Reminded me of my experimental and kids-gone-wild days during mid-autumn day, not only we can taste the mooncake, had some fizzy drink, and these particular buffalo-horn shape like exotic snacks. It was like mini buffalo horn but tasted crossed between taro and chestnut.

This festival also reminded me of the lanterns used to hang around the house with the colourful individual candles. Our garden looked extremely tasteful with those different sizes of lantern. Sadly, it cannot last the whole day because when the candles go off , our lantern burnt. We were devastated almost every year until one year, when the first lantern started to burn then we decided to burn it all off. This is how we carry on our latern-burning ceremony every year. I used to be bad…Forgive me.

Wish you all a very happy mid-autumn festival~

Message to someone I loved:He was a mooncake lover once in his life, but all I can do is a modified version. Hope he still enjoy as much as he can in HEAVEN.


  • Makes 2 vanilla-strawberry mousse and 2 green tea-red bean mousse

Components You need:

  • Strawberry gelee
  • Red bean gelee
  • Vanilla mousse
  • Green tea mousse
  • White chocolate mooncake mould
  • Dark chocolate mooncake mould



Strawberry Gelee:

  • 80g fresh strawberries (can use frozen strawberries too)
  • 2g gelatin leaves ( can use powder form,dilute into 2 tbsp water and microwave 30 seconds on high heat)
  • 1 tsp icing sugar
  1. Soak gelatin leaves in cold water until soften.
  2. Wash strawberries and slice it. Process it into puree.
  3. Cook the strawberry puree and icing sugar on low heat until bubbles formed, then switch off the heat. Stir in soaked gelatin leaves to well combine.
  4. Pour the strawberry mixture into 2 separated 5cm in diameter of silicone mini cylinder mould . Allow the mixture to set in freezer till hardened completely.

Red Bean Gelee:

  • 40g red bean paste
  • 2tbsp hot water
  • 1g gelatine leave ( or use powder,similar method as above)
  1. Mix red bean paste and water to well combine.
  2. Stir in soften gelatin to well combine.
  3. Pour mixture into 2 separated 5cm in diameter of silicone mini cylinder mould. Allow the mixture to set in freezer till hardened completely.



White chocolate mooncake mould:

  • 90g Cadbury baking white chocolate ( or any baking white chocolate)
  • some pink food colouring
  1. Melt white chocolate over a pot of simmering water (do not allow water touches the bottom of your bowl contained chocolate).
  2. Stir in some pink colouring into melted chocolate , mix to well combine.
  3. Scoop chocolate mixture into 2 separated  mooncake moulds. Swirl the melted chocolate around and evenly to coat  the  mould.
  4. Flip it upside down to another mould to remove the excess chocolate.
  5. Remember to coat the rim of the mould with melted chocolate too.
  6. Place in refrigerator to set completely.

Dark chocolate mooncake mould:

  • 90g Cadbury baking dark/milk chocolate (or any baking chocolate)
  1. Melt dark chocolate over a pot of simmering water.
  2. Scoop chocolate into 2 separated mooncake moulds. Swirl the melted chocolate around and evenly to coat the mould.
  3. Flip it upside down to another bowl to remove the excess chocolate.
  4. Remember to coat the rim of the mould with some chocolate too.
  5. Place in refrigerator to set completely.



Vanilla Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp vanilla paste
  • 1/4 egg white
  • 1/2 tsp castor sugar
  1. Beat the whipping cream and vanilla paste  until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe vanilla mousse into pink-white chocolate mould that has set in the freezer earlier.
  5. Remove the strawberries gelee from mould and place into the vanilla mousse. Gently press down the gelee. Pipe in remaining vanilla mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

vanilla mousse


Green Tea Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp green tea paste
  • dash of green tea powder (Add more if want stronger taste; remove powder for children consumption due to the caffeine inside green tea powder)
  • 1/2 tsp icing sugar
  • 1/4 egg white
  • 1/4 tsp castor sugar
  1. Beat the whipping cream , green tea paste, green tea powder and sugar until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe green tea mousse into dark chocolate mould that has set in the freezer earlier.
  5. Remove the red bean gelee from mould and place into the green tea mousse. Gently press down the gelee. Pipe in remaining green tea mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

green tea mousse



  1. Melt 40g of white chocolate and stir in some pink food colouring.
  2. Melt 40g of dark chocolate.
  3. Spread the pink-white chocolate onto the vanilla mousse to seal the bottom of the mooncake.
  4. Spread the dark chocolate onto the green tea mousse to seal the bottom of the mooncake.
  5. Allow the mooncake to set in the refrigerator for 4 hours or overnight.
  6. Remove the mooncakes slowly and gently from the mould as they are very fragile. (If too hard, use a warm cloth to wipe around the moulds for easy removal.
  7. Serve.



As you can see, the mousse is little in soft side as no additional gelatin. So, it can go smoothly into your mouth. There is not gentle and polite way to enjoy these, just crack and spoon into your mouth. Forgive me for these unappealing  pictures, once snapped and started my tasting journey right away.


  • These mooncakes are not easy to slice into half with a pleasant appearance due to the chocolate casing. So just crack it bravely and enjoy the different taste of mooncake
  • Some love the authentic traditional mooncake ; and mind me for trying something different.
  • You can make any kind of taste you like for this mooncake.
  • You can make your own red bean paste as well but I used the red bean paste from the packet in chinese groceries. If you prefer the chunky bits of red bean, try look for Japanese red bean paste in can.

Happy Trying ^_^

Today’s quote: We are not a failure just because we fail at something. Nobody is a failure unless they quit trying! -Joyce Meyer