This mango mousse cake is a perfect dessert for a nice, sunny spring or summer day with a glass of freshly squeezed juice or a cocktail. Creamy and very delicious, this mango mousse cake is so simple to make. Here is the recipe:
Ingredients:
For the cake rolls:
- 4 eggs
- 3 tablespoons sugar
- 4 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 5-6 tablespoons apricot preserve
For the syrup:
- 2 tablespoons sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
For the mousse:
- 450 grams mango
- 75 grams sugar
- 3 ½ teaspoons gelatin powder
- 2 tablespoons lemon juice
- 500 ml (2 cups) heavy cream
For the mango glaze:
- 125 grams mango puree (blend 1 tablespoon sugar and 150 grams mango flesh into puree)
- 125 ml water
- 1/2 teaspoon Agar Agar powder
- 1/2 teaspoon gelatin powder
- 30 grams sugar
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Instructions:
To make the rolls:
- Heat the oven to 350°F/180°C/Gas Mark 4. Line and flour 28×28 cm cake tin.
- In a mixing bowl, whisk sugar and egg whites until Put egg yolks, lemon zest, and vanilla extract and combine gently, then add the flour and mix all over again until well incorporated.
- Place in the preheated oven around 10 to 15 minutes. While still hot, roll it with a wet kitchen towel.
- Leave it to cool, then unroll and spared the apricot preserve.
- Next, roll into a little roulade (around 2 cm thick). With a knife or pizza cutter, cut and carry on rolling and cutting till you get three rolls.
- Place the rolls in the fridge to set so they can be sliced easily. The, cut each roll around 5 mm thick and line the bottom and sides of the 9-in. cake pan.
To make the syrup:
- In a small bowl, combine all the syrup ingredients and brush the roll slices in the pan with it.
To make the mousse:
- In a blender/food processor, process the mango flesh, lemon juice, and sugar into a fine Strain in order to remove fiber from the fruit.
- Next, add 1/3 of the mango puree into a bowl and stir in the gelatin. Leave the gelatin to soften for 3 minutes, then dissolve over low heat, stirring until just melted.
- Remove and put the remaining mango puree; let it cool.
- In the meantime, whip the cream until thick and creamy. Beat in mango and mix until well combined.
- Then, scoop the mixture into the cake pan; spread evenly. Refrigerate to set for a few hours. To top the cake, make the glaze mixture.
To make the mango glaze:
- Combine gelatin powder and sugar in a small saucepan. Place on a medium heat and add the Agar Agar powder; stir to dissolve and remove from the heat. Let cool.
- In the meantime, process the mango and sugar into a fine Combine the gelatin mix and glaze the mango mousse cake.
- Allow the topping to set for around 30-40 minutes in the fridge. Slice and serve.
Enjoy!