Mango Mousse Cake

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