Mixed fruit genoise cake

This cake is not special, and I mean it's NOT special at all. There's nothing new about this cake when compared to the rest of the blog posts. But I think there is a take home message from this, don't use mango to make mousseline, it just doesn't work! Most of the mango flavour goes when heated and you are just left with a sour-ish custard! I had to resort to shoving lots of mango chunks into the filling to make it mango-y. 

This recipe is for an 8 inch cake tin. 

Ingredients (genoise sponge)

• 110g self raising flour
• 110g caster sugar
• 4 medium eggs
• 45g unsalted butter

1. Line an 8 inch baking tin with parchment and pre-heat oven to 180 degrees C
2. Measure flour and set aside
3. Heat butter until melted and set aside to cool down for at least 20 minutes
4. Beat sugar and eggs together in a large mixing bowl briefly
5. Now whisk eggs with an electric whisk over a pan of simmering water until it has more than doubled in volume and when whisk is lifted off the batter, it leaves a thin trail behind
6. Fold in flour and butter separately, careful not to lose too much volume in the cake batter
7. Bake for 35-40 minutes, it's done with a knife comes out clean (start preparing mousseline during baking)
8. Cool in tin for 5 minutes and then take cake out to cool down completely

Ingredients (mango mousseline)

• 450g mango chunks
• 30g caster sugar
• 2 large eggs
• 4 tbsps corn flour (about 20-25g)

1. Puree the mango chunks and heat the puree over low heat
2. Beat sugar and eggs together until smooth
3. Add corn flour to eggs and beat again until smooth
4. When puree starts to simmer, add a tbsp to your egg mixture and whisk, then add another tbsp and repeat the whisking, continue until the paste starts to get runny
5. Pour the egg flour mix into the rest of the puree and continue whisking to prevent the eggs from cooking and put it on low heat until it boils, again continue whisking throughout
6. When it boils, continue heating and whisking for 2 more minutes and the mixture should thicken considerably
7. Take the mousseline off the heat and let it cool to room temperature

Assembly

1. Cut genoise sponge horizontally into 2 halves
2. Pipe 2/3 of mousseline into the middle of the sponges as filling, don't try to spread this, it's too thick for spreading I think, you'll risk breaking the delicate sponge if you attempt to spread it too hard
3. Use the remaining mousseline and fruits such as melon, remaining mango and strawberries to decorate the top

Special tips

I really would avoid using mango for the mousseline, the flavour just goes, not diminishes, it goes pretty much completely. Try using another fruit, I've tried melon before and that's fine, I reckon pineapple would be ok too. Try not to use canned fruits, as the resulting mousseline just don't taste as nice!