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Mango Mousse Cake Recipe

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For the Mango Glaze:

  • 1 cup mango puree (about 2 ripe mangoes)
  • 2 tablespoons sugar
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water

Kitchen Equipment:

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Saucepan
  • Small bowl for gelatin
  • Whisk
  • Cake stand or serving platter

Directions

Step 1: Prepare the Sponge Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour the bottom of a 9-inch round cake pan.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 5 minutes, or until the mixture is thick and pale in color.
  4. Add Dry Ingredients: Gently fold in the flour mixture with a rubber spatula until just combined. Be careful not to overmix.
  5. Incorporate Butter and Vanilla: Fold in the melted butter and vanilla extract until combined.
  6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Make the Mango Mousse

  1. Prepare Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
  2. Heat Gelatin: In a small saucepan, heat the bloomed gelatin over low heat, stirring until dissolved. Remove from heat and let it cool slightly.
  3. Whip the Cream: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
  4. Combine Ingredients: In another bowl, mix the mango puree, vanilla extract, and salt. Gradually add the dissolved gelatin while stirring.
  5. Fold in Whipped Cream: Gently fold the whipped cream into the mango mixture until well combined. Be careful not to deflate the cream.

Step 3: Assemble the Cake

  1. Layer the Cake: Place the cooled sponge cake on a cake stand or serving platter. If desired, slice the cake in half horizontally to create two layers.
  2. Add Mousse: Spread half of the mango mousse over the sponge cake (or one layer if sliced). If you sliced the cake, place the second layer on top and then spread the remaining mousse on top.
  3. Chill: Refrigerate the assembled cake for at least 4 hours or until the mousse is set.

Step 4: Prepare the Mango Glaze

  1. Prepare Gelatin: In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes.
  2. Heat Glaze Ingredients: In a saucepan, combine the mango puree and sugar. Heat over low heat, stirring until the sugar dissolves. Remove from heat and stir in the dissolved gelatin.
  3. Cool the Glaze: Allow the glaze to cool slightly before pouring it over the chilled mousse cake.

Step 5: Final Touches

  1. Glaze the Cake: Pour the mango glaze over the chilled cake, spreading it gently with a spatula to ensure an even layer.
  2. Chill Again: Refrigerate the cake for an additional 30 minutes to allow the glaze to set.
  3. Serve: Slice and serve the Mango Mousse Cake chilled, garnished with fresh mango slices or whipped cream if desired.

Tips and Tricks:

  1. Choose Ripe Mangoes: For the best flavor, choose ripe mangoes that are slightly soft to the touch.
  2. Gelatin Substitute: If you prefer a vegetarian option, consider using agar-agar instead of gelatin, but follow the package instructions for the proper substitution.
  3. Storage: The mango mousse cake can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed fresh within the first two days for optimal flavor and texture.
  4. Make It Ahead: This cake can be made a day in advance; just add the glaze before serving to keep it fresh and vibrant.

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