Posts Tagged ‘mousse’

Mango Mousse Cake

My father in law brought 6 very ripped mango the other day. They were unfortunately too soft to be eaten and the only way to serve was either in cocktail or as I did – mango mousse. It is very summery dessert with a lot of flavors and refreshingly cool and light.

Preheat oven to 200 C and place rack in the middle. Prepare two 9 inch spring forms: brash with butter and dust with flour.
Prepare the batter. Beat 2 large eggs and 2 egg yolks with half cap of granulated white sugar until very foamy and ribbons left on the mixture after raising whisk (about 4 minutes). Sift 1/2 cup of cake flour with 1/2 tsp baking powder and add it to eggs mixture. Mix on low speed for a minute to incorporate. Melt 2 Tbsp of butter and mix with 1 Tbsp of bater. Mix butter mixture into cake bater. Device bater between prepared forms and bake in the oven until golden brown, around 10 minutes. Let it cool slightly before removing from the forms. Cool completely while preparing mousse.

Mango mousse:
Cut 4 mangos into pieces and bled in food processor. Measure out 2,5 cups of mango pure and return to food processor. Add 1/2 cup of white granulated sugar, 2 Tbsp of lemon juice and blend until smooth. Pour the mixture into sauce pan. Sprinkle 1 packet of gelatin on the pure, mix well and bring to boil. Remove from heat and quickly pour into cold bawl placed over iced water to cool. Keep stirring constantly to avoid clotting. When mango pure cooled down and started to thicken, whip 1 cup of cream until soft peaks. Gently fold mango mixture into whipped cream.

Place one baked sponge on the bottom of 9 inch spring form. Layer it with all of mango mousse. top with another sponge. Wrap in plastic film and leave it in the fridge for at least 4 hours or over night.

Toast grated coconut or almonds. Whip 1 cup of cream with 1 Tbsp of powered sugar until hard peaks. Spread evenly all around the cake and sprinkle with coconut. Let it stand in the fridge or freezer until serving time.

Bon appetite!