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Mango Mousse Cake

This document provides a recipe for Mango Mousse Cake, detailing the ingredients and step-by-step instructions for preparing the sponge, mousse, and jelly layers. Key components include eggs, sugar, mango puree, and gelatine, with specific baking and chilling times outlined. The final product is a layered cake topped with mango slices and jelly, ready to be served after chilling.

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frency yumi
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78 views2 pages

Mango Mousse Cake

This document provides a recipe for Mango Mousse Cake, detailing the ingredients and step-by-step instructions for preparing the sponge, mousse, and jelly layers. Key components include eggs, sugar, mango puree, and gelatine, with specific baking and chilling times outlined. The final product is a layered cake topped with mango slices and jelly, ready to be served after chilling.

Uploaded by

frency yumi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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MANGO MOUSSE CAKE

Ingredients

Sponge:

- 2 eggs
- 67g sugar
- ½ tsp vanilla
- 65g plain flour
- ½ tsp baking powder
- 1/3 cup mango juice

Mousse:

- 3 tsp gelatine
- 3tbsp cold water
- 400ml double cream
- 250g mascarpone cream
- 50g sugar
- 265g mango puree
- few drops of orange food colouring (optional)

Mango and Jelly layers:

- 3 honey mangoes (thinly sliced)


- 80g mango/pineapple/peach jelly
- 400ml boiling water

Instructions

- Preheat oven to 165c; grease and line a 7’’ cake tin

- Divide egg whites and yolks in two separate bowls. Beat eggs whites until stiff peaks form and set
aside.

- Add sugar and vanilla in the yolks and beat them until pale and fluffy. Add flour and baking powder
and mix them with a spatula until incorporated.

- Pour the batter into prepared pan and bake for 25 minutes, or until the skewer comes out clean.

- Let it cool completely, then take it out of pan and clean the pan because we are going to set our
mousse in the same pan. Line the bottom of the pan with cling film and use a heavy-duty foil to line
the sides of the pan up high.
- Place the cake in the pan and prick it with a fork. Evenly pour mango juice on top so the cake can
absorb it all.

- For the mousse, mix gelatine with cold water and set aside. Add double cream and sugar in a large
bowl and beat until stiff peaks form. Add mascarpone cheese and beat until fully combined. Add the
mango mousse and food colouring and mix until everything is well combined. Warm the gelatine in
the microwave and pour it over the mousse and mix with a spatula.

- Drop the mousse on the cake in dollops and evenly spread it around. Chill the mousse in the fridge
for about 6 hours.

- Next, slice mangoes very thinly and place on top of the mousse like shown in the video, until there
is no place left to add more slices. Chill it again for about 30 minutes.

- Make the jelly by adding jelly powder and boiling water in a bowl and mixing it until all the powder
has dissolved. Add a couple of ice cubes to cool the jelly down. You must move fast from here
because after adding the ice cubes some jelly will start to set straight away.

- With a ladle, start pouring the jelly on top of the mango layer making sure its even all around.
Refrigerate for an hour so that all the layers are nice and chilled before serving.

- Take the cake out of the pan on a serving dish by losing the edges with a knife.

- Slice and serve!

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