Description
A delightful Mango Mousse Cake with soft sponge and light fruit cream, perfect for parties or quiet days at home.
Ingredients
Scale
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsalted butter, softened
- 1 cup of milk
- 3 large eggs
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1 cup of mango puree
- 1 cup of heavy cream
- 2 tablespoons of gelatin
- 1/4 cup of water
- Fresh mango slices for garnishing
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Grease and flour a round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, dissolve the gelatin in the water over low heat and then add the mango puree. Mix well.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream gently into the mango mixture.
- Once the cake has cooled, slice it in half horizontally and spread half of the mango mousse on the first layer. Place the second layer on top and top with the remaining mousse. Chill in the refrigerator for a few hours until set.
- Garnish with fresh mango slices before serving.
Notes
Use ripe mango for the best flavor. Chill the cake well so the mousse sets firm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg