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
Easy Mango Mousse Recipe
Quick and easy mango mousse recipe with only 4-ingredients. This recipe is so easy that even a child can prepare this dessert. This mousse doesn’t require eggs or gelatin.
Printable Recipe:
More Easy Dessert Recipes:
Nutella Mousse:
Tiramisu Truffles:
White Chocolate Fudge:
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Makes 4 servings
Ingredients:
170g (6oz) Mango
1 cup (240ml) Heavy cream, cold
3 tablespoons (22g) Powdered sugar
1 vanilla extract Vanilla extract
Mint leaves for decoration
Directions:
1. Cut the mango into cubes and place in a food processor or a blender. Process/blend until completely smooth. Set aside.
2. Beat the heavy cream, sugar, and vanilla extract until it forms stiff peaks.
3. Gently fold in mango puree until no streaks remain.
4. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
Notes:
• Make sure you are using a cold cream.
• Use a cold bowl to beat the cream, it helps to get stiff and stable whipped cream.
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Only 3 Ingredient Mango Mousse Recipe In 15 Minutes
Only 3 Ingredient Mango Mousse Recipe In 15 Minutes
If you love mangoes then this easy, delicious and quick to make mango mousse recipe is for you and you will only need 3 ingredients to make this mousse recipe.
Mango mousse is a perfect after-meal dessert, also good as a snack. These creamy and delicious mango mousse desserts are light and airy in texture and not excessively sweet. Try to use well-ripened sweet mangoes for the best result.
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Mango Raspberry Mousse Cake
Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pistachio Cake
2 eggs
1/3 cup (70g) sugar
2/3 cup (70g) roasted pistachios, ground
1 tbsp (10g) all-purpose flour
1 tbsp (15g) butter, melted
White Chocolate Pistachio Crunch
2 oz (60g) white chocolate
1 tbsp (15g) whipping cream
1/2 cup (50g) roasted pistachios, chopped
Raspberry Mousse
10 oz (300g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), chilled
Mango Mousse
10 oz (300g) mango, puree
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), chilled
Raspberry Jelly
4 oz (120g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/2 tsp (2g) gelatin powder
1 tbsp (15ml) water
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Mango Chiffon Mousse Cake 芒果戚风慕斯蛋糕 Mousse et Gâteau mousseline à la mangue
Ingredients
Mango Chiffon Cake
Baking sheet of 32cm x 27cm
4 egg yolks
Vegetable oil 40g
Mango puree 80g
Milk 25g
Cake flour 80g
4 egg whites
Sugar 80g
150°C (302°F) for 30 minutes
Mango jelly
Mango puree 160g
Sugar 60g
Water 120g
Gelatin 10g
Mango mousse
White chocolate 120g
Liquid cream (38%) 80g
Gelatin 12.5g
Mango puree 150g
Liquid cream (38%) 280g
Assembly and decoration
Mold of 25cm x 15cm x5cm
Neutral glaze
配料
芒果戚风蛋糕
32cm x 27cm的烤盘
4个蛋黄
植物油40g
芒果果泥80g
牛奶25g
低筋面粉80g
4个蛋清
糖80g
150℃(302℉)烤30分钟
芒果果冻
芒果果泥 160g
糖60g
水120g
吉利丁10g
芒果慕斯
白巧克力120g
液体奶油(38%)80g
吉利丁12.5g
芒果果泥150g
液体奶油(38%)280g
组装和装饰
25cm x 15cm x5cm的模具
中性镜面果胶
Ingrédients
Gâteau mousseline à la mangue
Plaque de cuisson de 32cm x 27cm
4 jaunes d'oeuf
Huile végétale 40g
Purée de mangue 80g
Lait 25g
Farine T45 80g
4 blancs d'oeufs
Sucre 80g
150°C (302°F) pendant 30 minutes
Gelée au mangue
Purée de mangue 160g
Sucre 60g
Eau 120g
Gélatine 10 g
Mousseau mangue
Chocolat blanc 120g
Crème liquide (38%) 80g
Gélatine 12.5 g
Purée de mangue 150g
Crème liquide (38%) 280g
Montage et décoration
Moule de 25cm x 15cm x5cm
Nappage Neutre
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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Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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