Tested till perfect Mango Mousse Cake

Mango Mousse Cake

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 to 12

Ingredients

  • 6 6eggeggs
  • 1 cup 1cupgranulated sugar
  • 1 tbsp 1tbspgrated lime rind
  • 1 tsp 1tspvanilla
  • 1 cup 1cupall-purpose flour
  • 1/2 tsp 1/2tspbaking powder
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupbutter, melted

Mango Mousse:

  • 3 cups 3cupsmango purée
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbsporange liqueur
  • 1 tbsp 1tbsplime juice
  • 2 pkg 2pkgunflavoured gelatin
  • 2 cups 2cupswhipping cream
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Preparation

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.)

Additional information :

Tip: To make mango puree, peel 2 large mangoes and cut flesh from pit; discard pit. Puree in food processor until smooth. Or use 1 can (850 g/30 oz/750 mL) sweetened mango pulp (available in Indian, Asian or specialty food stores).

Nutritional Information Per each of 12 servings: about

cal 390 pro 6g total fat 21g sat. fat 12g
carb 46g fibre 2g chol 156mg sodium 99mg

% RDI:

calcium 5 iron 6 vit A 41 vit C 23
folate 15
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