Mango Mousse Cake

Mango Mousse Cake

 

Mango Mousse Cake

Mango Mousse Cake. I know, it may look a little weird to see a mango cake in the middle of the winters , but I can’t resist this fruit, anytime of the year. When the fruit starts disappearing from the markets in the end of summers, I make a lot of mango puree and freeze it, to use rest of the year. And that’s what I did this year as well. But who knew that plans will change and we’ll have to go back to India so soon. This cake was in my to do list for a long time and when I had a deadline to use all my puree in just a month, I made this cake !!!  And I am so glad I did. This is the most amazing dessert, I have ever eaten. Soft and spongy chocolate genoise, covered with a layer of OH-SO-MELT-IN-YOUR-MOUTH mango mousse ,wrapped with a chocolate collar. What else can you ask? Do give this recipe a try. Here is the recipe to make Mango Mousse Cake.

Mango Mousse Cake

 

Mango Mousse Cake

All you need is

For the chocolate genoise

Clarified butter – 3 tbsp ( If not available, use normal butter )
All purpose flour- 1/3 cup + 1 tbsp
Cocoa Powder– 1/3 cup + 1 tbsp
Eggs-4 ( at room temperature )
Sugar-2/3 cup

For the soaking syrup

Sugar -1 tbsp
Water – 1 tbsp
Kahlua – 1 tbsp ( or you can dissolve a tsp of coffee powder in a tbsp of water )

For the mango mousse

Gelatin powder – 2 and 1/2 tsp
Water – 4 tbsp
Mango Puree -250 gm ( I made my own puree, but you can buy it from any store )
Sugar – 4 tbsp ( if using store bought puree, use a little less sugar  )
Fresh cream – 250 gm

For the mango jelly

Mango Puree – 250 gm
Sugar – 2 tbsp ( only if using homemade puree )
Gelatin- 1 tbsp
Water- 3 tbsp

Mango Mousse Cake

 

Mango Mousse Cake
Equipment requiredSpringform pan, parchment paper, Mixing Bowl,Oven

   

Recipe to make Mango Mousse Cake

For the chocolate genoise

Grease and flour 3 , 6 inch springform pans.
Line the pans with parchment paper.
Pre heat the oven to 180 degree C.
Sift all purpose flour and cocoa powder together.
Add eggs and sugar in a mixing bowl and whisk to mix together.
Keep the bowl over a pan of simmering water and whisk constantly , till the egg and sugar mixture is warm to touch.
Make sure the bottom of the bowl does not touch the water and water should not boil, just simmer.
When the mixture is warm, remove the bowl from the pan and whisk with a blender till it triples in volume.
Add 1/3 rd of the flour to the bowl and fold gently to incorporate it.
Fold the rest of the flour in two more additions.
Spoon, 1 cup of batter in the bowl which had melted butter and fold with a spatula.
Fold this mixture in the remaining batter.
Pour the batter in the prepared pans equally.
Bake for 12-15 minutes, until a tooth pick comes out clean.
Remove from the oven and let it cool in the pan completely.
Remove from the pan.
You can wrap this cake in a cling wrap and refrigerate it for 2 days or freeze for 3 months.

For the soaking syrup

Mix all the ingredients in a bowl and set aside

For the mango mousse

Mix gelatin with water and stir well
Heat mango puree and sugar in a pan, just until warm
Add the gelatin and mix well, till it is completely dissolved
Remove from heat and cool
Whip the fresh cream till soft peak forms
Gently fold the cooled mango puree in the whipped cream

For the mango jelly

Mix gelatin with water and stir well.
Heat mango puree ( and sugar ) in a pan, just until warm.
Add the gelatin and mix well, till it is completely dissolved.
Remove from heat and cool.

Assembly

Keep the Genoise on the plate you want to serve it on.
Cut a strip of parchment paper and wrap it around the cake.
Secure the parchment paper with tape.
Put the ring of the springform pan around it.
Brush the cake with 1/3 rd of the soaking syrup.
Pour 1/3 rd of the mango mousse over the cake and let it set in the refrigerator for at least 2 hours ( make the mousse just when you have to pour it ).
Pour 1/3 rd of the mango jelly on top of the mango mousse ( make the jelly just when you have to pour it ).
Let it set in refrigerator for 2 hours.
Assemble the other 2 cakes in the same way.
Remove the cake from the Refrigerator and decorate as you want.
Serve chilled.

 

 

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Comments

  1. says

    The most gorgeous Mango mousse cake of recent times..Too good…Now am craving to have some mangoes in this offseason. Btw how did you decorate the outer layer of chocolate zigzag pattern?

    • says

      Hey…Thanx a lot for the appreciation….

      To make the chocolate collar, cut a stripe of parchment paper, the width of the cake…Lay it on a baking sheet…Melt the chocolate and fill it in a piping bag, fitted with a plain tip….Make designs on the paper and chill it for few minutes…Remove the parchment from the sheet and wrap it around the cake….Chill till the chocolate is hardened…Pull off the parchment paper gently…Thats it…

      It is bit of a work, but worth the efforts..

  2. says

    Hi.. this is one of the most gorgeous desserts I have ever seen! Hats off to you. I’m going to try this out but have a couple of questions as I’m new to baking/cooking.
    1) how do you use the 2tbs gelatin.. soak it in equal warm water or something?
    2) if I’m making the puree at home then any specific variety of mangoes to use? And mango puree is just mangoes mashed right?
    3) and fresh cream is like home made malai or amul cream would do?
    I hope this is not too much of a bother!! Would be grateful if you reply
    Thanksss xxxx

    • says

      Hey Zara. I am glad you liked the cake :)

      I have specified how to use gelatin. Just follow the recipe.
      Any sweet mango is fine. Blend it in a blender to make a smooth puree. You can also use canned purees.
      I used milky mist cream, but I think amul will work as well.
      I hope this will help. Don’t hesitate to clear your doubts.

      Neha

  3. says

    It looks super yummy..I have ready the cake n it goes perfect in first attempt. I wil make mousse n jelly tomorrow n hoping that it goes same as urz . I m so excited:). Can u tell if I use egg white rather then gelatine? N wat will b the ratio. I vl share the pic when it vl b ready soon.

  4. says

    Dear Neha
    Loved your receipe.. I finally had the courage to try this out as i had a tin of Alfonso mango puree sitting in my refrigerator and the outcome has come out so good, wish i could send you a picture of it… Thanks a lot for sharing this awesome receipe.. God Bless you..

  5. Kathy says

    Thank you so much for sharing this recipe! Made it for my daughter’s birthday and it was the best mango mousse cake I’ve ever had! Everyone loved it! I bought frozen mango chunks to make the purée as it’s not mango season right now. And I usually have to cut the sugar in my cake recipes, but this was perfect the way it is written. This is a keeper!

  6. sisinpacific says

    This recipe makes 3 6″ cakes? Will it still work if I cut the recipe in half to make say 1 9″ cake? My waistline can’t handle 3 cakes

  7. Carol says

    Hi Neha,
    This recipe looks wonderful and we have a ton of ripe mangos that we need to use! One question though the above recipe does not give directions on how to make the Chocolate Genoise it only list the ingredients to make it. What is listed under the heading in the directions for Chocolate Genoise is to make the cake. Would you please list the directions to make the Chocolate Genoise?
    Thank You!

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