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Cloud mousse cake with mandarin cream and swiss meringue

One more month we are with our #Asaltablogs challenge. This time we have arrived a little late but we did not want to pass without making this fantastic recipe, mostly because we already had it done, but it has been impossible for us to write it before.

This month the assaulted was Elena from Mrmlada blog, a site where you will find fabulous sweet and savory recipes always made with love. Our chosen recipe was Elena’s cloud mousse cake. It seemed simple at first, but then, I went a little crazy looking for the pink clouds here in Lima. hahaha!!!! Do you think that was an impediment?

Noooooo!!! We just put white clouds and went for it. I didn’t feel like adding coloring so it stayed white.

On top I decorated it with a tangerine curd cream (recipe adapted from The Heart in the Stomach), without butter, delicious, and a Swiss meringue to make it last and be consistent.

The result is a very soft, fresh, light and not at all cloying, I promise. Oh, I forgot! For the base I used a bica (typical Galician sponge cake) that I had. But, as Elena says, you can use sobaos (as she did), or use a cookie base like the typical cheesecakes. That’s up to the consumer’s taste, or whatever is rolling around in the fridge and pantry.

I used a removable mold of

Well, let’s get to the task that although it is simple, it has some steps to take. Come with me!


For the base:

Any type of sponge cake, I used bica but you can use sobaos or any leftovers you have.
Orange syrup: 80 ml. of water, 85 gr. of sugar and the juice of a large tangerine.

For the filling:

  • 185 g. marshmallows.
  • 50 ml. milk
  • 100 ml. of mandarin or orange juice
  • 50 gr. cream cheese
  • 200 ml. of whipping cream (milk cream)

For the tangerine curd:

  • 3 egg yolks M
  • Juice of 4 large mandarin oranges and 1 lemon
  • Peel of half a lemon
  • 90 gr. sugar
  • 1 tablespoon of cornstarch

For the Swiss meringue

  • 3 egg whites M
  • 180 gr. sugar

For the decoration:

  • 2 large mandarins


For the base:

We prepare the syrup, putting the water and sugar in a saucepan and bring it to the boil for 5 minutes. Add the mandarin juice, stir and let it cool.
Cover the base of a 20 centimeter diameter springform pan with baking paper.
Cut the sponge cake into longitudinal or square pieces and cover the entire base with it. The pieces should not be too wide, about one finger.
We bathe the sponge cake with the syrup and put in the refrigerator while we prepare the filling.

The filling:

In a saucepan, put the marshmallows cut into small pieces and the milk and heat, stirring constantly until they have melted.
Meanwhile, whip the cream until stiff, but not too stiff. We put it in the refrigerator until we have to use it.
When the clouds are melted, set aside and let them cool.
In a bowl, mix the cream cheese with the tangerine juice.
Add the marshmallows and beat until smooth.
Add the whipped cream in several additions, mixing with smooth and enveloping movements, with a spatula, after each addition.
Pour into the mold, smooth the surface and let it cool in the refrigerator for about two hours.

For the mandarin curd:

In a saucepan, put the juice with the sugar and stir.
Add the cornstarch and stir well.
Turn on the heat and bring to a boil while stirring until the mixture thickens.
Remove from the heat and let it cool for about 5 minutes.
In a small bowl, beat the egg yolks.
Add a spoonful of the mandarin cream to the yolks and stir to prevent the yolks from curdling. Then add and whisk vigorously until the cream is finished.
Let cool to room temperature and then cover with plastic wrap and put in the refrigerator.

Swiss meringue:

For the Swiss meringue we will follow the instructions of this recipe but without adding the butter and yuzu. 
Put the meringue in a piping bag with a star nozzle.
Cover the surface of the tart with the mandarin cream and decorate with the meringue.
Wash the mandarins and cut them with skin and all in half moons. Decorate around the edge and ready.

Don’t tell me you don’t want a little piece. One of the best cakes I have ever eaten. It pleases young and old and can be made with any flavor you want, even yogurt. Do you dare? Come on, I look forward to your comments and photos.


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