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...

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

Method of preparation

For the chocolate genoise

Grease and flour 3 , 6 inch springform pan
Line the pans with parchment paper
Pre heat the oven to 350 degrees
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