How To make Mango Mousse Cake
CAKE:
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
MOUSSE:
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
ASSEMBLY:
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 water. 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 cream. 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 serve. by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb -----
How To make Mango Mousse Cake's Videos
Mango Mousse Cake by Rizwana's Cooking
Light and fruity, This cake filled with mango mousse is quite spectacular with exotic mango's chunks. Discover delicious recipes with Rizwana's Cooking
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 Cake Recipe | How to make Mango mousse Cake at home | #mangomoussecake #bawarchikhana
Mango Mousse Cake Recipe. How to make Mango mousse Cake at home
This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango gel topping. This is your serious mango craving fix!
Hope you like my video and show some support and love. Please don't forget to like share and subscribe my Channel.
SERVE : 6 - 8 Persons
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INGREDIENTS:
FOR THE SPONGE CAKE
- Eggs at room temperature 3 large
- Sugar 1/2 cup
- All-purpose flour 1/2 cup
- Baking powder 1/4 tsp
FOR THE STOCK SYRUP
- Hot water 1/4 cup
- Sugar 1/3 cup
FOR THE MANGO MOUSSE
- Cream 1 cup
- Icing sugar 3-6 tbsp
- Mango Puree 2 cups
- Unflavored gelatin powder 2 tsp( 7 grams)
- Hot water. 1/4 cup(50 ml)
FOR THE MANGO GEL TOPPING
- Mango puree 1 cup
- Sugar 4 - 6 (or more/less)
- Unflavored gelatin powder 1 and 1/2 tsp
- Hot water 7 tsp
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Mango white chocolate Mousse cake | Mirror Glaze Recipe
mango mousse cake is a very yummy and falvorful dessert.White chocolate makes it more delicious.learn how to make mango mousse cake with fresh mango puree.in this video you will also learn how to Mirror glaze a cake. please subscribe our channel if you liked this video .
ingredients:
vanilla sponge cake: 6 inch pan
30ml unsalted butter or vegetable oil
50g sugar
2 Egg yolks
1/2tsp vanilla
pinch of salt
50g plain flour
1tsp baking powder
2 Egg whites
Direction:
Beat the egg whites and make meringue
Add egg yolks sugar oil vanilla essence and mix well
Now sift the flour and baking powder and pinch of salt in egg yolk mixture and mix well
Gently fold the meringue in flour mixture
Grease 7 inch pan with oil or butter and line with baking paper
Pour the batter in pan and
bake 180c for 20 minute
Mango puree:
Peel and Cut the Mangoes in Slices and Blend in blender add water if needed.
Mango compote: 6 inch ring
5g unflavoured gelatine
35ml water
200g mango puree
30g sugar
5g cornstarch
Direction:
Mix 5g unflavoured gelatine with 35ml cold water and let it bloom for 5-10 mins
Add mango puree sugar and cornflour in a pan and cook for few mins
Now add the bloomed gelatine and mix well
Pour in 6 inch ring and keep in freezer for 1 hour.
Creamy Moussse:
10g unflavoured gelatine
60ml milk
120g white chocolate
1/2cup hot milk
300ml cream
200g cream cheese
30g sugar
1tsp vanilla
Direction:
Mix gelatine with 60ml cold milk and let it bloom for 5-10 mins
Pour hot milk over white chocolate and let it melt completely and set aside
Beat the cream until normal peaks
Add cream cheese sugar vanilla and beat until well combined
Add the cream and white chocolate and mix well
Microwave bloomed gelatine or warm it on bain marie
And add in mousse
Mix well
pour 1 cup of creamy mousse in 6 inch ring on top of mango compote
Freeze 30 mins
Mango Mousse:
remaining creamy mousse
150g mango puree
Direction:
Add mango puree in remaining creamy mousse
Note: Add more bloomed gelatine if needed
Pour mango mousse layer the chilled compote and creamy mousse, pour mango mousse and put the cake on top and freeze for few hours.
Mirror Glaze:
13g unflavoured gelatine
1/4cup cold water
150g sugar
1/3cup water
150g glucose syrup
100g condensed milk
150g white chocolate
yellow gel food colouring
Direction:
Mix gelatine with cold water and let it bloom for 5-10 mins
Add water, sugar, glucose syrup and condensed milk in a pan and simmer on low flame for few mins until sugar dissolves.
Add gelatine and white chocolate and mix well.
Add gel food colouring.
Strain the glaze
Cover with cling film make sure it is touching the top of glaze to avoid skin to form.
Cool it down to 30-35c and pour on chilled cake.
decorations:
white chocolate
raffaello
bluberries
Eclipse round silicone mousse mould ail express:
ECLIPSE ROUND MOUSSE MOULD :
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license
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Mango mousse cake recipe [no oven, no eggs, no gelatin ]
mango mousse | mango mousse cake recipe | how to make mango mousse cake | mousse cake | mango mousse without gelatin
#mangomoussecake
#mangomousse
#mangomousserecipe
#spicebites
Mousse cake; yes – mango mousse cake - This is the most delicious & uniquely smooth texture mango Mousse cake, it is without Gelatine & Eggless. Its mango produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it. Perfect Treat for any Occasion... enjoy.
Spice Bites Blog – 271
ingredients:
for the cake ;
flour (or maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
cooking oil 1/4 cup
vanilla extract 1/2 tsp
water 1/2 cup
for the mousse :
whipping cream 1 cup
powdered sugar 1/2 cup
mango puree 1/2 cup
for the top layer ;
white chocolate 100g
milk 1/3 cup
pinch of yellow food colour
some mango cubes
*** baking pan size 18cm***
baking time : preheated oven at 180c bake for 8 to 10 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
Iғ yoυ lιĸe тнe vιdeo cнecĸ oυт тнe reѕт oғ our cнαɴɴel :
Pleαѕe like the video, leαve your coммeɴтs αɴd ѕнαre мore ;
тнαт wιll ɢιve υs proper мoтιvαтιoɴ тo creαт мore vιdeoѕ
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Mango Mousse Cake | Just Cook!
#mango #moussecake #recipe
Mango Mousse Cake
Learn how to make this Mango Mousse Cake! Stunning cake made of a moist sponge cake topped with a creamy mango mousse, fresh sliced mangoes, and finished with a sweet mango gel topping. This is your serious mango craving fix!
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INGREDIENTS:
FOR THE SPONGE CAKE
* 3 Eggs, divided
* 65g Icing Sugar, divided
* 60ml Water
* 40ml Vegetable Oil
* 1/4 tsp Vanilla Extract
* 80g Self-raising Flour
* Orange Coloring Food
* Icing Sugar
FOR THE MOUSSE
* 200ml Mango Juice
* 4 tbsp Caster Sugar
* 1 Lemon juice
* 10g Gelatine Powder
* 4 tbsp Water
* 260g Double Cream
* Mango
FOR THE MANGO JELLY
* 200ml Mango Juice
* 1/2 Lemon Juice
* 6g Gelatine Powder
* 2 tbsp Water
I recommend a round 6 inch dish
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