Mango Mousse Cake With Frozen Orange Jello | How to make Mango Mousse Cake With Frozen Orange Jello

By Vibha Bhutada  |  3rd Jun 2016  |  
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  • Mango Mousse Cake With Frozen Orange Jello, How to make Mango Mousse Cake With Frozen Orange Jello
Mango Mousse Cake With Frozen Orange Jelloby Vibha Bhutada
  • Prep Time

    35

    mins
  • Cook Time

    45

    mins
  • Serves

    7

    People

37

0





Video for key ingredients

  • Homemade Short Crust Pastry

About Mango Mousse Cake With Frozen Orange Jello

Soft and spongy vanilla sponge covered with a layer of creamy, light and mango mousse, topped with fresh fruits, berries and lovely orange jello. Inspired from Tatyana Nesteruk. I have made slight changes in the recipe and have created egg-less version.

The delicious and mouthwatering Mango Mousse Cake With Frozen Orange Jello is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mango Mousse Cake With Frozen Orange Jello is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mango Mousse Cake With Frozen Orange Jello. Vibha Bhutada shared Mango Mousse Cake With Frozen Orange Jello recipe which can serve 7 people. The step by step process with pictures will help you learn how to make the delicious Mango Mousse Cake With Frozen Orange Jello. Try this delicious Mango Mousse Cake With Frozen Orange Jello recipe at home and surprise your family and friends. You can connect with the Vibha Bhutada of Mango Mousse Cake With Frozen Orange Jello by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mango Mousse Cake With Frozen Orange Jello can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mango Mousse Cake With Frozen Orange Jello with other users

Mango Mousse Cake With Frozen Orange Jello

Ingredients to make Mango Mousse Cake With Frozen Orange Jello

  • For Eggless Vanilla Sponge:
  • All purpose flour (maida) 1 cup
  • Corn flour 4 tbsp
  • Baking Powder 1 Tsp
  • Butter 1/2 cup
  • Condensed milk 1/4 cup
  • Powdered sugar (heaped) 1/4 cup
  • Milk 1/4 cup
  • Vanilla Essence 2 Tsp
  • For Mango Mousse:
  • Heavy Cream 2 Cups
  • White granulated sugar 1/2 cup
  • Vanilla extract 1 tsp
  • Whipped cream cheese, softened at room temperature 12 ounces (340gms) (I used Philadelphia)
  • Large mangos; peeled and chopped 2
  • Sweetened condensed milk 1/2 cup
  • water 1/4 cup
  • Veg gelatin 1/2 ounce (2 packets/14g)
  • FOR GARNISH:
  • Mango juice 1/3 cup
  • Orange or mango flavored jello 3 ounce (85g) package
  • Fresh fruit, mint leaves and berries

How to make Mango Mousse Cake With Frozen Orange Jello

  1. Sponge:
  2. Pre-heat the oven at 180 C (360 F). Line a 8 inch spring form pan with parchment paper and keep it ready.
  3. Sieve together flour, corn flour and baking powder together at least thrice.
  4. Beat butter till fluffy, add powdered sugar and beat well.
  5. Add condensed milk and beat once more.
  6. Add milk, mix well and switch to a spatula.
  7. Add flour mixture in batches and mix in the same direction.
  8. Finally add vanilla essence, mix well and transfer the batter to the baking pan.
  9. Transfer the cake batter into the prepared pan and bake for 40-45 minutes or till a tooth pick inserted comes out clean.
  10. Let the cake rest in the tin for 15-20 minutes then transfer it on a wire rack to cool down completely.
  11. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
  12. Once cake has cooled, use a fork to pierce holes all across the cake.
  13. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice.
  14. Transfer the cake layer back into the clean spring form pan; set aside.
  15. Mango Mousse:
  16. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form.
  17. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream).
  18. Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy.
  19. Place it into the refrigerator until ready to use.
  20. Next, peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth.
  21. Add the sweetened condensed milk. Pulse until well combined.
  22. Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.
  23. Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined.
  24. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top.
  25. Place the cake into the refrigerator to set.
  26. Wait about an hour, or until the mousse has set on the top, before adding the final jello layer.
  27. Garnish:
  28. Garnish the top of the cake with sliced fruit, mint leaves and berries. Press the berries gently into the mousse.
  29. Prepare the jello according to package instructions. Use ice water to cool the jello faster.
  30. Pour a very thin layer of jello over the fruit, just to cover it halfway.
  31. Set the cake back into the refrigerator for about 20 minutes, until the jello has set. This will help keep the fruit in place.
  32. Pour the remaining jello over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.
  33. To remove the cake from the spring form pan, first run a spatula or knife along the sides of the cake.
  34. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter.
  35. Keep cake refrigerated until ready to serve.
  36. Do give this recipe a try this summer. Bake it with love and trust me, it is going to turn out super delicious.

My Tip:

1. You can use unflavored gelatin with same proportions. 2. I have used strawberries, grapes, mango, dragon fruit and mint leaves. You can use any fresh fruits of your choice.

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