MANGO MOUSSE CAKE
Make and share this Mango Mousse Cake recipe from Food.com.
Provided by mistresswu
Categories Dessert
Time 59m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Make sponge cake: Preheat oven to 350°F.
- Lightly butter bottom and side of a 10-inch springform cake pan.
- Line bottom of the pan with a circle of baking parchment or waxed paper.
- Dust side of the pan with flour and tap out excess.
- In a small bowl, whisk together flour, baking powder, and salt.
- Sift flour mixture onto a piece of waxed paper.
- In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
- Beat in vanilla.
- Beat egg whites at low speed until frothy.
- Gradually increase speed to high and continue beating soft peaks start to form.
- One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
- Scrape 1/3 of whites on top of beaten egg yolks.
- Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
- One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
- Do not overfold.
- Scrape batter into prepared pan.
- Bake cake for 8 to 12 minutes, until center springs back when gently touched.
- Cool cake in pan on a wire rack for 5 minutes.
- Remove from pan and cool completely.
- Make the mango mousse: Put water in a small heatproof cup.
- Sprinkle gelatin over water and let stand for 5 minutes to soften.
- Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
- Heat gelatin mixture in hot, not simmering water.
- Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
- Remove pan from heat.
- Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
- Peel mangoes and cut fruit away from pit.
- Cut fruit into large chunks.
- Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
- Process mangoes for 40 to 60 seconds, until pureed.
- Transfer pureed mangoes to a large saucepan.
- Repeat with remaining mangoes and 1/2 cup of sugar.
- Cook the mango mixture over medium-low heat, stirring constantly until warm.
- Remove saucepan from the heat.
- Add the gelatin mixture and vanilla and whisk until blended.
- Transfer mango mixture to a large bowl and cool to room temperature.
- In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
- Fold 1/3 of whipped cream into mango mixture to lighten it.
- Fold in remaining whipped cream.
- Assemble cake: Remove side from a 10-by-3-inch springform pan.
- Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
- Reattach side of springform pan.
- Remove paper circle from bottom of cake.
- Spread raspberry jam in an even layer over top of cake.
- Place cake layer in bottom of prepared pan.
- Scrape mango mousse over cake layer and smooth it into an even layer.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
- Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
- Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
- Decorate cake: Spread toasted almonds on a piece of waxed paper.
- Set aside 28 of best almond halves to garnish cake.
- Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
- Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
- Put cake on a serving plate.
- In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
- Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
- Pipe 14 rosettes around top edge of cake.
- Garnish each rosette with 2 toasted almond slices.
- Refrigerate cake until ready to serve.
- by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.
Nutrition Facts : Calories 325.8, Fat 18.6, SaturatedFat 10.3, Cholesterol 85.2, Sodium 58.7, Carbohydrate 37.4, Fiber 2.4, Sugar 28.9, Protein 4.9
MANGO MOUSSE CAKE
This show stopper cake starts with slices of a store bought strawberry cake roll which complement the rich mango mousse. The cake must be refrigerated for about 4 hours. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Dessert
Time 5h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
- In blender, puree jarred mango slices until smooth.
- Transfer to a bowl; stir in 1 cup nectar and food coloring.
- In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
- Microwave mixture on high until melted, 30 seconds.
- Stir into pureed mango mixture.
- Refrigerate until thickened, 20-30 minutes.
- In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
- Fold remaining whipped cream into mango mixture; spread in pan.
- Refrigerate until firm, about 4 hours.
- Run knife between side of pan and cake; remove side of pan.
- Top with mango slices; brush with jelly.
- Transfer reserved whipped cream to pastry bag fitted with star tip.
- Pipe around edge of cake.
- If desired, garnish with mint.
Nutrition Facts : Calories 214.4, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 19.9, Carbohydrate 20.3, Fiber 1.4, Sugar 17, Protein 2.2
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