Mango Mousse Cake

Mango Mousse Cake

Equipment

  • springform pan

Ingredients

Sponge Cake
  • 3 eggs
  • .3 cup sugar
  • .5 tsp vanilla extract
  • .5 cup sifted flour
  • 1 Tbsp melted unsalted butter
  • Dash of salt
Mousse
  • 500 mL puree of two large mangoes
  • 1.5 cups heavy cream
  • 2 egg whites
  • 1 Tbsp gelatin
  • .25 cup sugar
Mirror glaze
  • .75 cup warm mango nectar
  • .75 cup cup warm orange juice
  • 1 envelope gelatin
  • 2 Tbsp cold water

Instructions

  1. Butter a springform pan.
  2. Preheat oven to 350 F.
  3. Beat the eggs and sugar together until the mixture is white and voluminous.
  4. Add in the vanilla and mix.
  5. Fold in the sifted flour, salt, and melted butter.
  6. Bake for 10-20 min, until toothpick comes out clean.
  7. Allow cake to cool completely.
  8. Allow the gelatin for the mousse to bloom in some water.
  9. Heat to dissolve.
  10. Strain the mango puree. Add in gelatin mixture.
  11. Whip the heavy cream and fold in mango puree.
  12. Whip sugar and egg whites until stiff shiny peaks form. Fold into mango mix.
  13. Spread over cake and chill.
  14. Let the gelatin for the mirror glaze bloom in water.
  15. Dissolve in the warm juice.
  16. Let the mix cool.
  17. Pour over cakes and chill.

Notes

Serve with butterscotch, raspberry, and lemon sauces as decoration.