Mango Mousse Cake

By The Canadian Living Test Kitchen

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Mango Mousse CakeShowcase 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.1 user reviews.

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This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	390390 cal
pro	6 g6g pro
total fat	21 g21g total fat
sat. fat	12 g12g sat. fat
carb	46 g46g carb
fibre	2 g2g fibre
chol	156 mg156mg chol
sodium	99 mg99mg sodium
% RDI:	-
calcium	55 calcium
iron	66 iron
vit A	4141 vit A
vit C	2323 vit C
folate	1515 folate

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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.

Ingredients

6 eggs 6 6eggeggs
1 cup granulated sugar 1 1cup cupgranulated sugar
1 tbsp grated lime rind 1 1tbsp tbspgrated lime rind
1 tsp vanilla 1 1tsp tspvanilla
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Mango Mousse:
3 cups mango purée 3 3cups cupsmango purée
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp orange liqueur 2 2tbsp tbsporange liqueur
1 tbsp lime juice 1 1tbsp tbsplime juice
2 pkg unflavoured gelatin 2 2pkg pkgunflavoured gelatin
2 cups whipping cream 2 2cups cupswhipping cream

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).

Source : Canadian Living Magazine: May 2004