Mango Mousse Cake

Name: Mango Mousse Cake
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 3 eggs; 1/3 cup (75 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 1/2 cup (125 ml) flour; 1/4 cup (60 ml) unsalted butter, melted; 1 tablespoon + 1 teaspoon (20 ml) gelatin; 3 tablespoons (45 ml) cold water; 2 cups (500 ml) mango purée, at room temperature (about 4 mangoes); 3 egg whites; 1/4 cup (60 ml) sugar; 1 cup (250 ml) 35% cream, whipped; 1 envelope gelatin; 2 tablespoons (30 ml) cold water; 3/4 cup (180 ml) mango nectar, warm; 3/4 cup (180 ml) orange juice, warm

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Preparation 40 MIN

Cooking 20 MIN

Waiting 7 H
Servings 8

Ingredients
Preparation

Ingredients

Genoise

3 eggs
1/3 cup (75 ml) sugar
1 teaspoon (5 ml) vanilla extract
1/2 cup (125 ml) flour
1/4 cup (60 ml) unsalted butter, melted

Mango Mousse

1 tablespoon + 1 teaspoon (20 ml) gelatin
3 tablespoons (45 ml) cold water
2 cups (500 ml) mango purée, at room temperature (about 4 mangoes)
3 egg whites
1/4 cup (60 ml) sugar
1 cup (250 ml) 35% cream, whipped

Mirror Glaze

1 envelope gelatin
2 tablespoons (30 ml) cold water
3/4 cup (180 ml) mango nectar, warm
3/4 cup (180 ml) orange juice, warm

Preparation

Genoise

Preheat the oven to 180° C (350 °F). Butter a 20-cm (8-inch) springform pan.
In a bowl, beat the eggs, sugar and vanilla with an electric mixer for 4 to 5 minutes. Gently fold in the flour alternately with the melted butter. Spread into the pan. Bake in the middle of the oven until a toothpick inserted in the centre of the cake comes out clean, about 20 minutes. Cool completely in the pan.

Mango Mousse

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt the gelatin for a few seconds in the microwave oven and whisk in the mango purée. Refrigerate for 15 minutes.
In a bowl, beat the egg whites until frothy. Add the sugar and continue beating until stiff peaks form.
Gently fold the whipped cream into the mango purée. Fold in the egg whites.
Pour the mousse over the cake and refrigerate for at least 4 hours.
Do not unmould.

Mirror Glaze

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Melt for a few seconds in the microwave oven. Add the gelatin into the juices. Stir to blend. Let cool. Pour the juice over the surface of the cake and refrigerate for 2 hours.
Run a knife around cake before removing the hinge.