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Mango Mousse Cake (part one of two)

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Submitted by cat & pat's

YIELD

1 batch

PREP

60 min

COOK

?

READY

60 min

Ingredients

Sponge cake
½ 118
CUP ML CAKE FLOUR
sifted, (not selfrising)
1 5
TEASPOON ML VANILLA EXTRACT
0.6
TEASPOON ML BAKING POWDER
double acting
¼ 59
CUP ML SUGAR
granulated
¼ 59
CUP ML SUGAR
granulated
0.6
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
separated (at room temperature)
Mango mousse
2 2
ENVELOPES ENVELOPES GELATIN, UNFLAVORED
unflavoured, divided *
0
1 1 POWDERED SUGAR
sifted *
½ 118
CUP ML WATER
2 1E+1
TEASPOON ML VANILLA EXTRACT
5 5
LARGE LARGE MANGOS
ripe, about 1pound each
2 473
CUPS ML WHIPPED CREAM
heavy
¼ 59
CUPS ML SOUR CREAM
assembly
3 45
TABLESPOONS ML RASPBERRY JAM
seedless
1 1
EACH EACH MANGOS
slices
2 473
CUPS ML ALMONDS
toasted, sliced
1 1
EACH EACH RASPBERRIES *
½ 118
CUP ML WHIPPED CREAM
heavy
2 1E+1
TEASPOONS ML SUGAR
granulated

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 846 41% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 178mg 7%
Total Carbohydrate 40g 40%
Dietary Fiber 11g 46%
Sugars g
Protein 35g
Vitamin A 57% Vitamin C 146%
Calcium 22% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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