Mango Mousse Cake

Author: Canadian Living

Showcase this layered mousse on a pedestal cake plate. Then take it back to the kitchen to cut because you need to wipe the blade with a damp cloth between slices. May is mango season so they are at their peak of flavour now.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2004

Ingredients

  • 6 eggs
  • 1 cup granulated sugar
  • 1 tablespoon grated lime rind
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1/4 cup butter melted
Mango Mousse:
  • 3 cups mango purée
  • 2 tablespoons granulated sugar
  • 2 tablespoons orange liqueur
  • 1 tablespoon lime juice
  • 2 pkg unflavoured gelatin
  • 2 cups whipping cream

Method

Grease side of 10-inch (3 L) springform pan; line bottom with parchment paper. Set aside.

In large bowl, beat eggs until foamy. Add sugar; beat until pale and batter falls in ribbons when beaters are lifted, about 10 minutes. Beat in lime rind and vanilla.

In separate bowl, whisk together flour, baking powder and salt ; sift one-third over egg mixture and fold in. Repeat twice. Fold in butter until no streaks remain. Pour into prepared pan.

Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched, about 45 minutes. Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours or freeze in airtight container for up to 2 weeks.)

Mango Mousse: In bowl, combine mango puree, sugar, orange liqueur and lime juice; set aside. In small saucepan, sprinkle gelatin over 1/4 cup (50 mL) water; let stand for 5 minutes. Dissolve over medium-low heat; stir into puree mixture. Refrigerate until consistency of raw egg whites, about 30 minutes.

Reserve 1 cup (250 mL) of the puree for top of cake. Whip cream; fold one-third into remaining puree. Fold in remaining whipped cream.

Line 10-inch (3 L) springform pan with parchment paper cut wide enough to extend 1 inch (2.5 cm) above rim. Cut cake in half horizontally. Place bottom layer, cut side up, in pan; pour whipped cream mixture over top. Top with remaining cake, cut side down; spread reserved puree mixture over cake. Cover and refrigerate until set, at least 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 99 mg
  • Protein 6 g
  • Calories 390.0
  • Total fat 21 g
  • Cholesterol 156 mg
  • Saturated fat 12 g
  • Total carbohydrate 46 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 41.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Mango Mousse Cake

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