Mango Mousse Cake

This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango gel topping.

Course Dessert

Cuisine Asian

Keyword mango cake

Prep Time 40

Cook Time 20

chill time 16

Total Time 1

Servings

Calories 254kcal

Author sanna

Ingredients

For the Sponge Cake

3 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
1/4 tsp baking powder

For the Mango Mousse

1 and 1/2 cups heavy cream
3 tbsp icing sugar
2 cups mango puree
1 packet Knox unflavored gelatin
50 ml water

For the Mango Gel Topping

1 cup mango puree
3 tbsp sugar
1 and 1/2 tsp Knox Unflavored Gelatin
7 tsp water

For the Stock Syrup ( for brushing on the sponge cake)

1/4 cup water
1/3 cup sugar

Instructions

Make the Sponge Cake

Preheat oven to 350 F. Grease the bottom an 8-inch round cake pan and line it with parchment paper. In a bowl of a stand mixer, beat the eggs for about a minute until foamy. Add the sugar gradually and continue to beat until the eggs have tripled its volume. You will know when it is ready if you lift the beater and the batter falls back in the surface forming ribbons that do not sink in right away. This should take about 7-10 minutes.
Combine the flour and baking powder and sift this mixture over the egg batter gradually, folding gently but thoroughly after each addition using a rubber spatula. Check the bottom part by scraping from under to make sure that no streaks of flour remain.
Pour and scrape the batter into the prepared pan and bake at 350 F for 20-25 minutes, or until a toothpick inserted at the center of the cake comes out clean. The cake is lightly golden.
Let the cake cool slightly in the pan, then unmold and transfer it into a wire rack, with only the parchment paper attached to it. Let it cool completely. Once cool, return the cake back into the pan, replace the cake ring of the springform pan to enclose the cake once again.
Brush the surface of the cake with just enough stock syrup. You do not need to use up the entire stock syrup. About 1/3 of the whole amount is sufficient. You can save the rest for use with desserts, or for drizzling on fruits. Store it in the fridge, covered.

Make the Mango Mousse

Whip the heavy cream with the icing sugar until stiff peaks form using a stand mixer or a hand-held mixer. Fold in the mango puree until the mixture is uniform in color. Refrigerate the mousse while you work with the gelatin.
Place 50 ml water in a small microwavable ramekin or bowl. Sprinkle the gelatin powder over the water and let the mixture stand for about a minute or so. Heat the mixture in the microwave for 15 seconds until it is clear. You can heat for an additional 5 seconds at a time if necessary. Let this cool slightly and pour over the mango mousse while stirring quickly.
Pour the mousse over the cake in the pan, letting the mixture fill up the entire surface. Place the pan in the fridge for 8 hours or until the mousse is set.

Make the Mango Gel Topping

Stir sugar in the mango puree. You can add more sugar (or less) if you prefer. Place water in a small microwaveable ramekin or bowl. Sprinkle the unflavored gelatin over the water and let the mixture stand for half a minute. Microwave the mixture until it is clear, about 10 seconds or so. If necessary, microwave for an additional of 5 seconds at a time.
Stir to the mango puree until smooth. Gently pour over the mango mousse. Refrigerate the cake for 8 hours or until the gel is set.

Stock Syrup

Boil sugar and water until syrupy. Turn off heat immediately and transfer to a jar. Refrigerate until needed.

Notes

Nutrition Facts

Mango Mousse Cake

Amount Per Serving (1 serving)

Calories 254 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 87mg29%

Sodium 32mg1%

Potassium 162mg5%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 27g30%

Protein 4g8%

Vitamin A 1195IU24%

Vitamin C 23.3mg28%

Calcium 38mg4%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition