Recipes  

Mango Mousse Cake

  • Preparation 40 MIN
    Cooking 20 MIN
    Waiting 7 H
  • Servings 8
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Ingredients

Genoise

Mango Mousse

Mirror Glaze

Preparation

Genoise

  1. Preheat the oven to 180° C (350 °F). Butter a 20-cm (8-inch) springform pan.
  2. 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

  1. 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.
  2. In a bowl, beat the egg whites until frothy. Add the sugar and continue beating until stiff peaks form.
  3. Gently fold the whipped cream into the mango purée. Fold in the egg whites.
  4. Pour the mousse over the cake and refrigerate for at least 4 hours.
  5. Do not unmould.

Mirror Glaze

  1. 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.
  2. Run a knife around cake before removing the hinge.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 375  
Total Fat 19 g  
Saturated Fat 11 g  
Sodium (salt) 65 mg  
Carbohydrates 45 g  
Fibre 2 g  
Protein 8 g