MANGO MOUSSE CAKE
This no-bake mango mousse cake is a classic. Made with classic crumble cookies, then accompanied by a very creamy mango-flavored mousse Inside the mousse, I add more mango cubes. Finally with a layer of mango puree jelly on top. Perfect summer dessert to wow your guests!
For the sponge cake
- 1/2 cup of sugar
- 1/4 teaspoon baking powder
- 3 large eggs
- 1/2 cup all-purpose flour
For the mango mousse
- 2 cups of mango puree
- 50 ml of water
- 1 1/2 cups heavy cream
- 3 tablespoons of icing sugar
- 1 packet of Knox Unflavored Gelatin
For the mango gel filling
- 7 teaspoons of water
- 3 tablespoons of sugar
- 1 cup of mango puree
- 1 and 1/2 tsp. 1/4 teaspoon unflavored Knox gelatin
For the broth syrup (to brush the sponge cake)
- 1/3 cup sugar
- 1/4 cup water
Make the sponge cake
First, preheat the oven to 350 F. Grease the bottom of an 8-inch round cake pan and line with parchment paper. In a bowl of a stand mixer, beat the eggs for about a minute until frothy. Gradually add the sugar and continue beating until the eggs have tripled in size. You'll know when it's ready if you lift the mixer and the dough falls back into the surface, forming ribbons that don't sink right away. It should take about 7-10 minutes.
Then, mix the flour and baking powder and gradually sift this mixture over the egg dough, folding gently but carefully after each addition with a rubber spatula. Check the underside by scraping from the underside to make sure that no traces of flour remain.
Pour and scrape batter into prepared pan and bake at 350 F for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake is lightly browned.
Let the cake cool slightly in the pan, then unmold and transfer to a wire rack, with only the parchment paper attached. Let cool completely. Once cooled, return the cake to the pan, replace the cake ring in the springform pan to close the cake.
Brush the surface of the cake with just enough broth syrup. You don't need to use all the broth syrup. About 1/3 of the total amount is sufficient. You can save the rest for use with desserts or for drizzling over fruit. Store it in the refrigerator, covered.
Make the mango mousse
Whip the heavy cream with the icing sugar until stiff peaks form using a stand mixer or hand mixer. Stir in the mango puree until the mixture is evenly colored. Refrigerate the mousse while you work with the gelatin.
Place 50 ml of water in a small ramekin or microwave-safe bowl. Sprinkle the gelatin powder over the water and let the mixture sit for about a minute. Heat the mixture in the microwave for 15 seconds until clear. You can heat for an additional 5 seconds at a time if needed. Let cool slightly and pour over the mango mousse, stirring quickly.
Pour the mousse over the cake in the pan, letting the mixture fill the entire surface. Place the pot in the refrigerator for 8 hours or until the foam is set.
Make the mango gel filling
Add the sugar to the mango puree. You can add more sugar (or less) if you prefer. Place the water in a small ramekin or microwave-safe bowl. Sprinkle the unflavored gelatin over the water and let the mixture sit for half a minute. Heat the mixture in the microwave until clear, about 10 seconds. If necessary, microwave for an additional 5 seconds at a time.
Stir into mango puree until smooth. Gently pour over the mango mousse. Refrigerate the cake for 8 hours or until the gel is set.
Boil the sugar and water until syrupy. Immediately turn off the heat and transfer to a jar. Refrigerate until needed. Happy Cooking Time.