How To make Mango Mousse Cake (Part 1 Of 2)
SPONGE CAKE:
1/2 c Sifted cake flour (not -temperature)
-self-rising) 1 ts Vanilla extract 1/8 ts Double acting baking powder 1/4 c Granulated sugar, used in
1/8 ts Salt -two separate measurements
2 lg Eggs, separated (at room
MANGO MOUSSE:
2 Envelopes unflavored 1 c Sifted confectioners'
sugar, -powdered gelatin -divided 1/2 c Water 2 ts Vanilla extract
4 5 large ripe mangos (about 1 2 c Heavy (whipping) cream
-pound each) 1/4 c Sour cream
ASSEMBLY:
3 tb Seedless raspberry jam Mango slices, for garnish
2 c Toasted sliced almonds* Fresh raspberries, for
1/2 c Heavy (whipping) cream -garnish
2 ts Granulated sugar
*Position a rack in the center of the oven and preheat to 350 degrees F. Spread the almonds in a single layer on a baking sheet and roast for 8 to 12 minutes, stirring two or three times, until the color of the nuts turns
from white to tan. Transfer the almonds to another baking sheet to stop the cooking process. Make the sponge cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch springform cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at high speed, beat the egg yolks and 2 tablespoons of the granulated sugar for 4 to 6 minutes, until the batter is pale yellow and forms a thick ribbon. Beat in the vanilla. In a grease-free large bowl, using a handheld electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 tablespoons of sugar and continue beating the whites until they form stiff, shiny peaks. Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and eg Make the mango mousse: Put the water in a small heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use. Peel the mangos and cut the fruit away from the pit. Cut the fruit into large chunks. Combine half of the mango chunks with 1/2 cup of the sugar in the bowl of a food processor fitted with the metal chopping blade. Process the mangos for 40 to 60 seconds, until pureed. Transfer the pureed mangos to a large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat, stirring constantly until warm. Remove the saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer the mango mixture to a large bowl and cool to room temperature. In a chilled large bowl, using a handheld electric mix continued in part 2 -----
How To make Mango Mousse Cake (Part 1 Of 2)'s Videos
EGGLESS MANGO MOUSSE CAKE l Without Oven & Gelatin/Agar Agar
Mango mousse cake is rich, and decadent, hardly not to fall in love with it from the first bite. fresh mango & cream goodness on top of digestive biscuits crust, is simply hard to resist. hope you like it. HAPPY COOKING
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Delicious 3 Layer Mango Mousse Cake Recipe | Mood For Food
Please enjoy our video and we hope you make our delicious mango mousse cake. This is one of my favorite desserts and hopefully, it will be yours too
-- RECIPE HERE--
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Link to 8-inch Removable bottom cake pan:
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Makes one 8-inch Mango Mousse Cake
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LAYER 1 (Sponge Cake Base):
Full Recipe Here:
Prepare and bake the sponge cake in an 8-inch tin, after the cake has cooled cut a layer that is about 1 1/2 inch thick and use a circle ring mold or scissors to remove 1/2 inch of cake from the edge of the cake. proceed to place your Sponge cake base in your 8-inch mold/tin.
LAYER 2 ( Cream Mousse)
75g Water
7g Gelatine
125g Cream Cheese
150g Whole Milk
100g White Granulated Sugar
200g Heavy Whipping Cream
Bloom the Gelatin by sprinkling the gelatine over the room temp water and let it soak for 10 minutes.
In a medium saucepan add cream cheese, milk, white sugar, and the bloomed gelatine. Whisk/stir on medium heat until no lumps remain and the mixture is hot but not boiling. Remove from heat and allow this mixture to cool until it is just above room temp and it is starting to thicken about 45 minutes (70-80 degrees Fahrenheit).
In a large bowl whip the cold heavy cream to soft peaks and add in the cooled milk mixture. Fold together until combined and immediately pour over layer one(Sponge cake Base), shake and tap the cake tin lightly to even the mixture out and place in the fridge to harden for a minimum of 45 minutes.
LAYER 3 (Mango Mousse)
75g Water
7g Gelatine
275g Mango Puree
65g White Granulated Sugar ( you may need more sugar depending on your mango puree)
175g Heavy Whipping Cream
Bloom the Gelatin by sprinkling the gelatine over the water and let it soak for 10 minutes.
In a medium saucepan add the Mango Puree, bloomed gelatine, and white sugar. Whisk/stir on medium heat until no lumps remain and the mixture is hot but not boiling. Remove from heat and reserve 1/4 cup of this mixture for the topping. Let the remaining mango mixture cool until it is starting to thicken about 45 minutes and the mixture is just above room temp (70-80 degrees Fahrenheit).
Take The cake tin-containing layers 1 and 2 out of the fridge and check if it is set, if not place in the fridge for another 10 minutes or until it is set.
In a large bowl whip the cold heavy cream to soft peaks and add in the cooled Mango mixture. **NOTE** Taste for sweetness after this step as your mango puree will probably be different than mine. So add more white sugar here if desired to suit your taste.
Mix together until combined and immediately pour over layer two (Cream Mousse), shake, and tap lightly to even the mixture out.
Get your reserved mango Mixture and spoon roughly 1 teaspoon around the perimeter and the center of the cake. Taking a toothpick or skewer swirl the mango circles to create a marbling on the surface.
Place the cake in the fridge for at least 4 hours before serving.
Use a warm cloth to remove the cake tin. Slice and Enjoy.
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Tranquility - Prod. Riddiman
Mango Mousse | 3 ingredients Mango Mousse recipe
Eggless Mango Mousse || No-bake Mango Mousse Cake || Mango Mousse Cake Recipe
Welcome to Yummy Food & Fashion !!!
Eggless Mango Mousse || No-bake Mango Mousse Cake || Mango Mousse Cake Recipe
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Ingredients:
Mango Puree 1 & 1/2 cup
Whipped Cream 1 cup
Butter 2 tbsp
Sugar 1/2 cup
Gelatine Powder 2 tsp
lemon Juice 1 tsp
Digestive Bidcuit 1 pack
chocolate ganache recipe :
Chocolate Icecream Recipe :
Vanilla Icecream recipe :
CHocolate Syrup Recipe :
without oven recipe :
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The BEST Mango Mousse Cake Recipe!! With Real Mango! Plus, Fruity Jello Topping!
FULL RECIPE HERE:
I'm using fresh mango puree and combine it with home-made whipped cream, then layer the mousse over a layer of simple sponge cake. If you want to turn this cake into an easy, no-bake recipe, just use a golden Oreo crust. Combine 1 1/2 cups of Oreo crumbs with 1/4 cup melted butter and press the mixture firmly into the bottom of the pan.
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Mango Mousse Recipe | Easy Mango Dessert
Mango Mousse Recipe | Easy Mango Dessert