Mango and Vanilla Mousse Cake

It was Rohit’s birthday last Friday, I made him a Mango and Vanilla Mousse Cake for him and his family, as I remember he told me he likes mango : )

Cherie Kelly's Mango and Vanilla Mousse Cake

I recently bought cake boxes to put cakes in and it fit prefectly!

Cherie Kelly's Mango and Vanilla Mousse Cake

and I am so pleased that Rohit and his family like the cake, he even took a picture for me to show how it looked like inside 😀

Cherie Kelly's Mango and Vanilla Mousse Cake

Mango and Vanilla Mousse Cake

Make one 8 inch cake

Ingredients

Génoise (Sponge Cake)

2 eggs
60g caster sugar
1.5 tsp water
60g cake flour
20g melted butter

Vanilla Mousse

150g whipping cream
50g milk
33g granulated sugar
2 teaspoon of vanilla bean paste
4g leaf gelatine

Mango cubes

120g diced mango cubes

Mango Mousse

450g mango puree
12.5g leaf gelatine
10g granulated sugar
400g whipped cream

Mango Glaze

1 teaspoon of lemon juice
100g mango puree
4g leaf gelatine
1 teaspoons of granulated sugar

Utensils

8-inch cake tin
7-inch deep dish for the Vanilla Mousse

Methods

For the Sponge Cake

1. Grease the cake tin with some butter. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with wire whisk in a metal bowl over a pan of hot water.
3. Beat the batter on high speed for about 7 minutes until white and fluffy with an electric mixer.
4. Add water and sift in flour, whisk for about 3 minutes on low speed to incorporate.
5. Fold in melted butter until well combined
6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
7. Bake at 180C (350F) for 20-25 minutes till lightly brown. (cooking time may differ depend on the heat of the oven)
8. When it’s done, place it on a wire rack to cool.
9. When it is cool enough, remove the cake from the tin, trim and cut away 1 cm of the side, this will leave a gap between the cake and the tin.

For the Vanilla Mousse

1. Bring whipping cream, milk, sugar and vanilla bean paste to boil.
2. Remove from heat, add and stir softened gelatine until dissolved.
3. Leave to cool. Line cling film to wrap the inside of a 7-inch deep dish, this will help lift the vanilla mousse layer easily once it is set. Pour the mixture through a sifter into the dish.
4. Chill in the fridge until set.

For the Mango Mousse

1. Boil half of the mango puree with the sugar until sugar is dissolved.
2. Remove from heat, add and stir softened gelatine until dissolved.
3. Mix in the other half of mango puree.
4. Add whipped cream and stir well to light yellow mango mousse.

To assemble

1. Place the cake slice back to the cake tin. Spoon the mango mousse into the gap between the cake and the tin, allow a bit to go over the edge of side.
2. Carefully lift the vanilla mousse and place over the cake slice.
3. Spoon a thin layer of mango mousse on top of the vanilla mousse and place the diced mango cubes around the center.
4. Pour in the remaining mango mousse and smooth the surface. Chill in the fridge until set or freeze for 1 hour.

For the Mango Glaze

1. Boil half of the mango puree with the sugar until sugar is dissolved.
2. Remove from heat, add and stir softened gelatine until dissolved.
3. Mix in the other half of mango puree and lemon juice.
4. Leave to cool. Meanwhile take out the mango mousse cake.
5. Pour the mango glaze over.
6. Chill in the fridge until set. Unmould carefully by running a knife along the edge. Decorate and enjoy.

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