Mango Mousse Cake (part one of two)
Submitted by cat & pat's
Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.
YIELD
1 batchPREP
60 minCOOK
20 minREADY
60 minThis is a show-stopping layered cake built from scratch: a light sponge cake base, a thick layer of fresh mango mousse set with gelatin, a brush of raspberry jam, and a coating of toasted sliced almonds. It’s the kind of dessert that looks like it came from a patisserie window.
The sponge cake uses the classic separated-egg method. Yolks beaten with sugar until they ribbon, whites whipped to stiff peaks separately, then folded together with sifted cake flour. The result is a feather-light cake layer that absorbs the mango mousse without getting heavy.
Five pounds of fresh mangoes go into the mousse, which means the flavor is pure, concentrated fruit rather than extract or flavoring. The gelatin sets the puree into a mousse that holds its shape when sliced but still melts on the tongue.
Chef Tips
- Use room-temperature eggs for both the sponge and the mousse. Cold whites won’t whip to full volume and cold yolks won’t ribbon properly.
- Keep the dissolved gelatin warm in the water bath until you’re ready to add it. If it cools and sets before mixing into the mango, you’ll get rubbery strings instead of a smooth mousse.
- Toast the almonds until they’re tan, not golden. They continue darkening after you pull them from the oven, and over-toasted almonds taste bitter.
- This is a two-part recipe. Read both parts completely before starting so you understand the full assembly sequence.
Variations
- Use peach or passion fruit puree in place of mango for a different tropical mousse.
- Skip the raspberry jam layer and use a thin layer of lime curd for a mango-lime combination.
- Garnish with edible flowers alongside the fresh mango slices and raspberries for an even more dramatic presentation.
Ingredients
Directions
Position a rack in the center of the oven and preheat to 350℉ (180℃).
Spread the almonds in a single layer on a baking sheet and roast for 8 to 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℉ (180℃).
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, using a hand-held electric mixer set at high speed, beat the egg yolks and 2 tablespoons of the granulated sugar for 4 to 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 eg 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.
Combine half of the mango chunks with ½ cup of the sugar in the bowl of a food processor fitted with the metal chopping blade.
Process the mangos for 40 to 60 seconds, until pureed.
Transfer the puréed mangos to a large saucepan.
Repeat with the remaining mangos and ½ 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 mix ..... continued in part 2
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