Mango Mousse Cake
Yield: 14 Servings
1/2 c Sifted cake flour
1/8 ts Baking powder
1/8 ts Salt
2 lg Eggs, separated (room temp)
1 ts Vanilla extract
1/4 c Sugar, divided
2 Envelopes unflavored gelatin
1/2 c Water
4 lg To 5 ripe mangos (1 lb each)
1 c Confectioners' sugar divided
2 ts Vanilla extract
2 c Heavy cream
1/4 c Sour cream
3 tb Seedless raspberry jam
2 c Toasted sliced almonds
1/2 c Heavy cream
2 ts Granulated sugar
Mango slices, for garnish
Fresh raspberries, garnish
Make sponge cake: Preheat oven to 350 degrees F. Lightly butter bottom and side of a
10-inch springform cake pan. Line bottom of the pan with a circle of baking parchment or
waxed paper. Dust side of the pan with flour and tap out excess. In a small bowl, whisk
together flour, baking powder & salt. Sift flour mixture onto a piece of waxed paper.
In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2
tb of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick
ribbon. Beat in vanilla.
Beat egg whites at low speed until frothy. Gradually increase speed to high and continue
beating soft peaks start to form. One ts at a time, gradually add remaining 2 tb of sugar
and continue beating whites until they form stiff, shiny peaks. Scrape 1/3 of whites on
top of beaten egg yolks. Resift 1/3 of flour mixture over whites & fold flour mixture
and egg whites into egg yolk mixture, making sure to free any flour that may be clinging
to side of the bowl. One-third at a time, gently fold in remaining whites with 1/3 of
resifted flour mixture. Do not overfold. Scrape batter into prepared pan. Bake cake for 8
to 12 minutes, until center springs back when gently touched.
Cool cake in pan on a wire rack for 5 minutes. Remove from pan & cool completely.
Make the mango mousse: Put water in a small heatproof cup. Sprinkle gelatin over water and
let stand for 5 minutes to soften. Place cup with softened gelatin in a saucepan with
enough water to come halfway up side of cup. Heat gelatin mixture in hot, not simmering
Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve
completely and mixture is clear. Remove pan from heat. Leave cup containing gelatin
mixture in hot water to keep gelatin warm until ready to use.
Peel mangos and cut fruit away from pit. Cut fruit into large chunks. Combine half of
mango chunks with 1/2 cup of sugar in bowl of a food processor. Process mangos for 40 to
60 seconds, until pureed. Transfer pureed mangos to a large saucepan. Repeat with
remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat,
stirring constantly until warm. Remove saucepan from the heat. Add the gelatin mixture and
vanilla and whisk until blended. Transfer mango mixture to a large bowl and cool to room
temperature. In a
chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
Fold 1/3 of whipped cream into mango mixture to lighten it. Fold in remaining whipped
Assemble cake: Remove side from a 10-by-3-inch springform pan. Trim a 12-inch cardboard
circle so that it fits snugly within curved lip of bottom of springform pan. Reattach side
of springform pan. Remove paper circle from bottom of cake. Spread raspberry jam in an
even layer over top of cake. Place cake layer in bottom of prepared pan. Scrape mango
mousse over cake layer and smooth it into an even layer. Cover with plastic wrap and
freeze for at least 6 hours or overnight.
Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of
springform pan until edge of mousse melts slightly. Release clamp on side of springform
pan and gently lift it up and remove it from around side of the cake. Defrost cake in
refrigerator for at least 3 hours, until ready to decorate.
Decorate cake: Spread toasted almonds on a piece of waxed paper. Set aside 28 of best
almond halves to garnish cake. Lift cake up on cardboard cake circle, supporting bottom of
cake in one hand. Scoop up almonds and gently press them against side of cake, working
around cake until side is completely covered. Put cake on a serving plate.
In a chilled small bowl, using a handheld electric mixer set at medium speed, beat cream
with the sugar until stiff peaks begin to form. Fill a pastry bag fitted with a large
closed star tip (such as Ateco #4) with whipped cream. Pipe 14 rosettes around top edge of
cake. Garnish each rosette with 2 toasted almond slices. Refrigerate cake until ready to
Source: Lisa Morley of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection