Airy vanilla cake layered with mango mousse and topped with mango glaze - an overdose of summer mango madness! Inspired by www.Whiskaffair.com
Recipe Tags
Medium
Festive
Whisking
Dessert
Ingredients Serving: 10
Butter - 100 gm, softened at room temperature
Flour - 200 gm
Sugar - 100 gm
Eggs - 2 large
Baking powder - 1.5 tsp
Pure Vanilla extract - 1 tsp
Salt - a Pinch
Whipping Cream - 500 ml
Mango pulp - 1.5 cups
Icing sugar - 50- 100 gm (depending on how sweet the mango pulp is)
Powdered Gelatin - 2.5 tbsp
Springform pan
Instructions
Sieve the flour, pinch of salt and baking powder 2 times to incorporate air into the dry mixture
Cream the butter and sugar for 5 mins and add in the eggs, one at a time
Once the egg-sugar-butter mixture is ready, pour in the vanilla extract and mix very well
Mix the dry and wet mixture alternately until just mixed
Bake in a springform pan an oven at 350 degree F for 30-35 mins
While the cake is baking, whip the whipping cream with icing sugar until it forms peaks and store it in the fridge.
Soak the powdered gelatin in 4 tbsp of water for 5 mins
Cool the cake completely, before scraping off the top and sides (the brown cover) to leave just the inner soft sponge in the spring form pan
Line the sides of the spring form pan with parchment paper at this point to prepare for the mousse layer
While the cake is cooling out of the oven, heat up the mango pulp in a pan (don't boil) and add in the soaked gelatin
Once the gelatin in thoroughly mixed in the mango pulp, remove it from heat and divide into 2 portions - 1 cup and 1/2 cups.
When the mango pulp mixture cools down, fold in the whipped cream little by little in the 1 cup portion.
Pour the mango pulp and whipped cream mixture on the cake in the spring form pan on top of the cake and set in the refrigerator for 30-45 mins
Once the mousse layer is set, bring out the cake from the fridge and pour in the remaining mango pulp and gelatin mixture (the 1/2 cup). This will be the mango glaze
Refrigerate for another 30-45 mins before taking it out. Best to wait overnight.
Your mango mousse cake is now ready, you can add fresh kiwis/mango pieces or chocolate shavings on top if you like!
Reviews (3)  
How would you rate this recipe? Please add a star rating before submitting your review.
Sieve the flour, pinch of salt and baking powder 2 times to incorporate air into the dry mixture
Cream the butter and sugar for 5 mins and add in the eggs, one at a time
Once the egg-sugar-butter mixture is ready, pour in the vanilla extract and mix very well
Mix the dry and wet mixture alternately until just mixed
Bake in a springform pan an oven at 350 degree F for 30-35 mins
While the cake is baking, whip the whipping cream with icing sugar until it forms peaks and store it in the fridge.
Soak the powdered gelatin in 4 tbsp of water for 5 mins
Cool the cake completely, before scraping off the top and sides (the brown cover) to leave just the inner soft sponge in the spring form pan
Line the sides of the spring form pan with parchment paper at this point to prepare for the mousse layer
While the cake is cooling out of the oven, heat up the mango pulp in a pan (don't boil) and add in the soaked gelatin
Once the gelatin in thoroughly mixed in the mango pulp, remove it from heat and divide into 2 portions - 1 cup and 1/2 cups.
When the mango pulp mixture cools down, fold in the whipped cream little by little in the 1 cup portion.
Pour the mango pulp and whipped cream mixture on the cake in the spring form pan on top of the cake and set in the refrigerator for 30-45 mins
Once the mousse layer is set, bring out the cake from the fridge and pour in the remaining mango pulp and gelatin mixture (the 1/2 cup). This will be the mango glaze
Refrigerate for another 30-45 mins before taking it out. Best to wait overnight.
Your mango mousse cake is now ready, you can add fresh kiwis/mango pieces or chocolate shavings on top if you like!
INGREDIENTS
SERVING: 10
Butter - 100 gm, softened at room temperature
Flour - 200 gm
Sugar - 100 gm
Eggs - 2 large
Baking powder - 1.5 tsp
Pure Vanilla extract - 1 tsp
Salt - a Pinch
Whipping Cream - 500 ml
Mango pulp - 1.5 cups
Icing sugar - 50- 100 gm (depending on how sweet the mango pulp is)
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review