Mango Mousse Cake

Name: Mango Mousse Cake
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 3 eggs; 1/3 cup (75 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 1/2 cup (125 ml) flour; 1/4 cup (60 ml) unsalted butter, melted; 1 tablespoon + 1 teaspoon (20 ml) gelatin; 3 tablespoons (45 ml) cold water; 2 cups (500 ml) mango purée, at room temperature (about 4 mangoes); 3 egg whites; 1/4 cup (60 ml) sugar; 1 cup (250 ml) 35% cream, whipped; 1 envelope gelatin; 2 tablespoons (30 ml) cold water; 3/4 cup (180 ml) mango nectar, warm; 3/4 cup (180 ml) orange juice, warm

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Preparation 40 min
Cooking 20 min
Waiting 7 h
Servings 8

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Ingredients

Genoise
- 3 eggs
- 1/3 cup (75 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) flour
- 1/4 cup (60 ml) unsalted butter, melted
Mango Mousse
- 1 tablespoon + 1 teaspoon (20 ml) gelatin
- 3 tablespoons (45 ml) cold water
- 2 cups (500 ml) mango purée, at room temperature (about 4 mangoes)
- 3 egg whites
- 1/4 cup (60 ml) sugar
- 1 cup (250 ml) 35% cream, whipped
Mirror Glaze
- 1 envelope gelatin
- 2 tablespoons (30 ml) cold water
- 3/4 cup (180 ml) mango nectar, warm
- 3/4 cup (180 ml) orange juice, warm

Preparation

Genoise
- Preheat the oven to 180° C (350 °F). Butter a 20-cm (8-inch) springform pan.
- In a bowl, beat the eggs, sugar and vanilla with an electric mixer for 4 to 5 minutes. Gently fold in the flour alternately with the melted butter. Spread into the pan. Bake in the middle of the oven until a toothpick inserted in the centre of the cake comes out clean, about 20 minutes. Cool completely in the pan.
Mango Mousse
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt the gelatin for a few seconds in the microwave oven and whisk in the mango purée. Refrigerate for 15 minutes.
- In a bowl, beat the egg whites until frothy. Add the sugar and continue beating until stiff peaks form.
- Gently fold the whipped cream into the mango purée. Fold in the egg whites.
- Pour the mousse over the cake and refrigerate for at least 4 hours.
- Do not unmould.
Mirror Glaze
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt for a few seconds in the microwave oven. Add the gelatin into the juices. Stir to blend. Let cool. Pour the juice over the surface of the cake and refrigerate for 2 hours.
- Run a knife around cake before removing the hinge.

Mango Mousse Cake

Categories

Ingredients

Genoise

Mango Mousse

Mirror Glaze

Preparation

Genoise

Mango Mousse

Mirror Glaze

Personal Note