Some people are already baking for Christmas, but I try to avoid Christmas baking, I still have time for it, at least one week. By this time, the blog will be in Christmas mood too. I noticed mangoes on sale a few days ago, so I took two of them and I was wondering at home what I would make from them. I firstly thought panna cotta, then cheesecake, but in the end I decided for mango mousse, specifically Mango Mousse Cake. It is made from simple cocoa cake and the already mentioned mango mousse. Fluffy mousse holds well and thanks to just the right amount of gelatin powder you don´t have a feeling that you eat only gelatin. You will need only two mangoes for it and the directions are really simple. Mango lovers, this is something for you.
Mango Mousse Cake
Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hrs 10 mins
Cocoa sponge cake with mango and whipped cream mousse
Ingredients
- Cake:
- 4 eggs
- 120 g sugar
- 120 g all-purpose flour
- 30 g melted butter
- 2 tbsp cocoa
- A pinch of salt
- Mango Mousse:
- 2 mangoes
- 1 tbsp lemon juice
- 250 ml whipping cream
- 3 tbsp icing sugar
- 10 g gelatin powder
- 3 tbsp water
Instructions
-
Cake:
-
Separate egg whites from eggs yolks.
-
Beat egg yolks with sugar until pale.
-
Add flour, butter, cocoa and beat again.
-
In the second bowl whip egg whites with a pinch of salt until firm and not liquid anymore.
-
Gently incorporate whipped egg whites into egg yolk mixture using a spatula.
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Pour batter in a pan covered with baking paper and bake for 15 - 20 minutes on 180 degrees, or until a toothpick inserted will come out clean.
-
Let it cool.
-
Mousse:
-
Peel mangoes and mix them into puree. Add lemon juice and mix again.
-
In the second bowl, whip whipping cream.
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Add icing sugar, whip again.
-
Pour mixed mangoes into whipped cream, stir well.
-
Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of whipped cream mixture. Pour the gelatin into the rest of mixture. Stir well.
-
Pour mousse on a cooled baked cake and let it get firm in a refrigerator for at least 6 hours, preferably overnight.
-
It can be decorated with fruit.
Recipe Notes
- Baking pan - 23 cm
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