Mango Mousse Cake Recipe 485 Recipes

MANGO MOUSSE CAKE RECIPE - (4.8/5)

Steps:

• For Cake : Method 1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till peak. 2) In another bowl, whisk egg yolks, sugar till pale and fluffy. 3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in sifted flour mixture. 4) Fold in egg yolk mixture into egg white mixture. 5) Bake at 150°C for around 30 to 35 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6.5 x 6.5 inch square. For Mousse and Topping : Method 1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill. 2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well. 3) Add the mango mixture to whipped cream. Mix well till incorporated. 4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge. 5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge. 6) Meanwhile,dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with macaroons or chocolate shards (optional). *Note : If you pour a little of the mango puree topping on the fruits, you do not have to glaze them again.

MANGO MOUSSE CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Beat the egg whites with a standing or hand mixer until stiff.
• Slowly add the sugar and continue to beat until you have a stiff and glossy meringue .
• In a separate bowl, whisk the egg yolks until they are well-mixed.
• Whisk 1/4 cup of the meringue into the egg yolks.
• Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring.
• Gently fold the flour and salt into the meringue, in 2 parts, until the flour is just mixed in.
• Place the mixture in a zip-top bag, seal, and cut off one corner to make a 1/2-inch wide hole.
• Place a piece of parchment onto a baking sheet. With a pencil, lightly trace the inside diameter of a 9-inch springform pan in two places.
• Fill in the circles with the cake batter, piping it in a spiral fashion. You should use about half of the cake batter to fill the 2 circles.
• On a separate baking sheet lined with parchment, mark with a pencil two bands with a width equal to the height of the springform pan. The bands should be about two-thirds the length of the cookie sheet, enough to line the inside of the springform pan with a little extra in case of mistakes.
• Pipe diagonal lines of batter to fill the bands. These bands of cake will line the springform pan.
• Dust the top of the cake pieces with confectioners' sugar .
• Bake for about 10 to 12 minutes, until just golden brown.
• Remove the cakes from the oven and peel the parchment off the backs while still warm.
• Gather the ingredients.
• Bring the sugar and water to a boil and boil for 2 minutes.
• Remove from heat and let cool briefly.
• Stir in liqueur.
• Generously brush the bottom and inside walls of the springform pan with melted butter.
• Place one circle of cake in the bottom of the pan, trimming to fit if necessary.
• Brush the cake generously with the syrup.
• Brush the plain sides of the bands of cake with syrup and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.
• Gather the ingredients.
• Puree the mango with the lime juice until smooth.
• Strain and set aside.
• In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes.
• Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until the gelatin is dissolved.
• Stir the mango puree into the gelatin and mix well.
• Strain once more and set it aside.
• Bring the sugar and 1/4 cup water to boil in a small saucepan.
• Beat the egg whites until stiff.
• Leave the mixer on the lowest speed until the sugar syrup reaches 248 F, then remove the syrup from the heat and slowly pour it into the egg whites while continuing to beat them.
• When the egg whites are stiff and shiny-now a meringue-stir 1/4 cup of the meringue into the mango puree.
• Fold this mango mixture back into the meringue.
• Beat the whipping cream until soft peaks form.
• Gently fold the whipping cream into the meringue-mango mixture.
• Fill the cake pan halfway with the mousse mixture, spreading it over the circle of cake on the bottom.
• Place the other circle of cake on top.
• Brush the cake generously with the rest of the syrup.
• Fill the pan to the top with the mousse, using a long spatula or the flat side of a knife to smooth across the top, making it level with the top of the pan.
• Place the cake in the freezer for 2 to 3 hours.
• Remove the cake and place it on serving platter.
• Using a hairdryer, gently warm the outside of the springform pan. Carefully open the band of the pan slightly and lift the sides up and off the cake.
• Decorate the top of the cake with fresh mango slices or raspberries.
• Chill the cake until you are ready to serve.

MANGO MOUSSE CAKE

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.