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home > recipes > cakes > mango mousse cake
I made this for a birthday this past summer, but did not decorate it. It was a BIG hit, even among the mango-shy. I used about 25% less sugar and it was still wonderful. Don't skip the milling/straining of the pulp or puree. Or your cake will have "carpet fibers" from the mangos in it! Yuck! Mango Mousse Cake For Sponge Cake: 1/2 cup sifted cake flour (not self-rising) 1/8 teaspoon double acting baking powder 1/8 teaspoon salt 2 large eggs, separated (at room temperature) 1 teaspoon vanilla extract 1/4 cup granulated sugar, used in two separate measurements For Mango Mousse: 2 envelopes unflavored powdered gelatin 1/2 cup water 7-8 large ripe mangos (about 1 pound each) 1 cup sifted confectioners' sugar, divided 2 teaspoons vanilla extract 2 cups heavy (whipping) cream 1/4 cup sour cream For Assembly: 3 tablespoons seedless raspberry jam 2 cups toasted sliced almonds (See Note) 1/2 cup heavy (whipping) cream 2 teaspoons granulated sugar mango slices, for garnish fresh raspberries, for garnish To Toast Almonds: Position a rack in the center of the oven and preheat to 350^p. Spread the almonds in a single layer on a baking sheet and roast for 8-12 minutes, stirring two or three times, until the color of the nuts turns from white to tan. Transfer the almonds to another baking sheet to stop the cooking process. Make the sponge cake: Position a rack in the center of the oven and preheat to 350^p. Lightly butter the bottom and side of a 10-inch springform cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper. In a large bowl beat the egg yolks and 2 tablespoons of the granulated sugar for 4-6 minutes, until the batter is pale yellow and forms a thick ribbon. Beat in the vanilla. In a grease-free large bowl, using a handheld electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 tablespoons of sugar and continue beating the whites until they form stiff, shiny peaks. Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and egg whites into the egg yolk mixture, making sure to bring the whisk or spatula near the botom of the bowl to free any flour that may be clinging to the side of the bowl. One-third at a time, gently fold in the remaining whites with one-third of the resifted flour mixture. Do not overfold the batter. Scrape the batter into the prepared pan and smooth it into a thin, even layer with a spatula. Bake the cake for 8 to 12 minutes, until the center springs back when gently touched. Cool the cake in the pan on a wire rack for 5 minutes. Run a thin-bladed knife around the edge to loosen it. Remove the side of the springform pan and invert the cake onto a wire rack. Remove the pan bottom. Peel off the paper and leave it loosely set on the bottom of the cake. Reinvert the cake onto another rack so that it is right side up and cool completely. Make the mango mousse: Put the water in a small heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use. Peel the mangos and cut the fruit away from the pit. Cut the fruit into large chunks. Mill or strain mango pulp to remove fibers (important!). Combine half of the mango puree with 1/2 cup of the sugar. Transfer the pureed mangos to a large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat, stirring constantly until warm. Remove the saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer the mango mixture to a large bowl and cool to room temperature. In a chilled large bowl, using a handheld electric mixer set at medium speed, beat the heavy cream and sour cream until the mixture forms soft peaks. Using a large rubber spatula, fold one-third of the whipped cream into the mango mixture to lighten it. Fold in the remaining whipped cream. Assemble the cake: Remove the side from a 10-by-3-inch springform pan. Trim a 12-inch cardboard circle so that it fits snugly within the curved lip of the bottom of the springform pan. Reattach the side of the springform pan. Remove the paper circle from the the bottom of the cake. Using an offset metal cake spatula, spread the raspberry jam in an even layerover the top of the cake. Place the cake layer in the bottom of the prepared pan. Scrape the mango mousse over the cake layer and smooth it into an even layer. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight. Unmold the cake: Using a portable blow dryer or damp (not wet) very hot towel, carefully heat the outside of the springform pan until the edge of the mousse melts slightly. Release the clamp on the side of the springform pan and gently lift it up and remove it from around the side of the cake. Allow the unmolded cake to defrost in the refrigerator for at least 3 hours, until ready to decorate. Decorate the cake: Spread the toasted almonds on a piece of waxed paper. Set aside 28 of the best looking almond halves to garnish the top of the cake. Lift the cake up on the cardboard cake circle, supporting the bottom of the cake in one hand. Scoop up the almonds and gently press them against the side of the cake, working around the cake until the side is completely covered. Put the cake on a serving plate. In a chilled small bowl, using a handheld electric mixer set at medium speed, beat the cream with the sugar until stiff peaks begin to form. Fill a pastry bag fitted with a large closed star tip (such as Ateco #4) with the whipped cream. Pipe 14 rosettes around the top edge of the cake. Garnish each rosette with two toasted almond slices. Refrigerate the cake until ready to serve. YIELD: 14 servings

Mango Mousse Cake


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(posted August 4, 1997)

I made this for a birthday this past summer, but did not decorate it. It was a
BIG hit, even among the mango-shy. I used about 25% less sugar and it was still wonderful. Don't skip the milling/straining of the pulp or puree. Or your cake will have "carpet fibers" from the mangos in it! Yuck!

Mango Mousse Cake

For
Sponge Cake:
1/2 cup sifted
cake flour (not self-rising)
1/8 teaspoon double acting
baking powder
1/8 teaspoon
salt
2 large
eggs, separated (at room temperature)
1 teaspoon
vanilla extract
1/4 cup
granulated
sugar, used in two separate measurements

For
Mango
Mousse:
2 envelopes unflavored powdered
gelatin
1/2 cup water
7-8 large
ripe mangos (about 1 pound each)
1 cup sifted confectioners'
sugar, divided
2 teaspoons
vanilla extract
2 cups
heavy (whipping) cream
1/4 cup
sour cream

For Assembly:
3 tablespoons seedless
raspberry jam
2 cups toasted sliced almonds (See Note)
1/2 cup
heavy (whipping) cream
2 teaspoons
granulated
sugar
mango slices, for garnish
fresh raspberries, for
garnish

To Toast Almonds: Position a rack in the center of the oven and preheat to 350^p. Spread the almonds in a single layer on a
baking sheet and roast for 8-12 minutes, stirring two or three times, until the color of the nuts turns from white to tan. Transfer the almonds to another baking sheet to stop the cooking process.

Make the
sponge cake: Position a rack in the center of the oven and preheat to 350^p. Lightly butter the bottom and side of a 10-inch springform cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess.

In a small bowl, using a wire
whisk, stir together the flour,
baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper. In a large bowl beat the egg yolks and 2 tablespoons of the granulated sugar for 4-6 minutes, until the batter is pale yellow and forms a thick ribbon. Beat in the vanilla.

In a
grease-free large bowl, using a handheld electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 tablespoons of sugar and continue beating the whites until they form stiff, shiny peaks.

Scrape one-third of the whites on top of the beaten
egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber
spatula, fold the flour mixture and egg whites into the egg yolk mixture, making sure to bring the whisk or spatula near the botom of the bowl to free any flour that may be clinging to the side of the bowl. One-third at a time, gently fold in the remaining whites with one-third of the resifted flour mixture. Do not overfold the batter.

Scrape the
batter into the prepared pan and smooth it into a
thin, even layer with a spatula. Bake the cake for 8 to 12 minutes, until the center springs back when gently touched. Cool the cake in the pan on a wire rack for 5 minutes.

Run a
thin-bladed knife around the edge to loosen it. Remove the side of the springform pan and invert the cake onto a wire rack.

Remove the
pan bottom. Peel off the paper and leave it loosely set on the bottom of the cake. Reinvert the cake onto another rack so that it is right side up and cool completely.

Make the
mango
mousse: Put the water in a small heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat.

Leave the cup containing the
gelatin mixture in the hot water to keep the gelatin warm until ready to use.

Peel the mangos and cut the fruit away from the pit. Cut the fruit into large chunks. Mill or strain mango pulp to remove fibers (important!). Combine half of the mango puree with 1/2 cup of the sugar. Transfer the pureed mangos to a large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar.

Cook the
mango mixture over medium-low heat, stirring constantly until warm. Remove the saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer the mango mixture to a large bowl and cool to room
temperature.

In a chilled large bowl, using a handheld electric
mixer set at medium speed, beat the
heavy cream and
sour cream until the mixture forms soft peaks. Using a large rubber spatula, fold one-third of the whipped cream into the mango mixture to lighten it. Fold in the remaining whipped cream.

Assemble the
cake: Remove the side from a 10-by-3-inch springform
pan. Trim a 12-inch cardboard circle so that it fits snugly within the curved lip of the bottom of the springform pan. Reattach the side of the springform pan.

Remove the paper circle from the the bottom of the
cake. Using an offset metal cake spatula, spread the raspberry jam in an even layerover the top of the cake. Place the cake layer in the bottom of the prepared pan. Scrape the mango
mousse over the cake layer and smooth it into an even layer. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.

Unmold the cake: Using a portable blow dryer or damp (not wet) very hot towel, carefully heat the outside of the springform
pan until the edge of the mousse melts slightly. Release the clamp on the side of the springform pan and gently lift it up and remove it from around the side of the cake. Allow the unmolded cake to defrost in the refrigerator for at least 3 hours, until ready to decorate.

Decorate the
cake: Spread the toasted almonds on a piece of waxed paper. Set aside 28 of the best looking almond halves to garnish the top of the cake.

Lift the
cake up on the cardboard cake circle, supporting the bottom of the cake in one hand. Scoop up the almonds and gently press them against the side of the cake, working around the cake until the side is completely covered. Put the cake on a serving plate.

In a chilled small bowl, using a handheld electric
mixer set at medium speed, beat the cream with the sugar until stiff peaks begin to form. Fill a
pastry bag fitted with a large closed star tip (such as Ateco #4) with the whipped cream. Pipe 14 rosettes around the top edge of the cake. Garnish each rosette with two toasted almond slices. Refrigerate the cake until ready to serve.

YIELD: 14 servings



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