Mango Mousse cake

 

 

Prepare an 8 inch sponge cake.

 Recipe is here

 

 

Cut into 3 equal layers ( my son inspecting my cake)

 

 

Recipe for the mango mousse.

Ingredients:

350g whipping cream

300g mango puree

3. Tbsp icing sugar

10g gelatin

60g water

Method:

Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.

Once the gelatin has cooled, pour into mango puree and mix well.

Whisk the whipping cream until mousse state and add icing sugar.

Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it.

 

Here is a short video of how my cream is beaten to Mousse state.

How To make this cake

 

 

Using a 9 inch spring form tin, place a layer of sponge on the bottom and pour the mango mousse over it. Make sure the sides are covered and tap on the worktop so no air is trapped inside.

 

Continue with all 3 layers until you have covered the top of the last sponge with mango mousse, then tap the tin again to let out any air.  Chill in the fridge at least 4 hours but best if left overnight.

 

Take out the fridge and using very hot water, soak a flannel or a tea towel and wrap around the side of the tin for a mintue. Then run a flat blade all around the side of the mousse cake to ensure it does not stick to the cake tin. This helps releasing the mousse cake easier and won't damage the mousse.

 

Whisk up some cream and coat the side of the mousse cake thinly to cover up any gaps or creases.

 

I've whipped up 150ml of whipping cream & add 1.Tbsp if icing sugar, you don't have to do this if you do not want more cream on your cake.

 

Place cream into a piping bag with a round nozzle and pipe big balls of cream around the outside of the mousse cake. Chill in the fridge for half an hour and prepare your fruits.

Then decorate spacing out and cut into different size for texture and colour.

 

For the sides and the top of the cake, I used 100g mango puree with 1. tsp of soften gelatin dissolve and mixed in. The side of the cake, I used a back of a large spoon and dipped some mango puree and coat on the cake.  For the middle of the cake, the mango puree is simply piped in a swirly line.

 

This cake is really soft and melts in the mouth.

 

Perfect for any occassion.

 

I hope you like my cakes and would try this Mango mousse cake.

If you have any questions, you can message me or you can find me on Facebook at https://www.facebook.com/mandysbakingjourney

 

If you have made this, please share a picture with me.