Cake with mango mousse
Description
The recipe does not take much time. The cake turns out very delicate, but do not overbake the sponge in the oven or it will turn out dry. If that happens, be sure to soak it. You can use diluted condensed milk or, if the cake is for adults, cream liqueur. You can add small pieces of mango to the mousse itself. The cake can be stored in the refrigerator for up to two days; freezing is not recommended, as the texture may change.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a mango mousse cake.
- 2
Step 2
Crack the egg into a bowl, add sugar, a pinch of salt, and beat until light and fluffy.
- 3
Step 3
Combine the flour with the vanilla sugar and baking powder. Sift into the bowl with the eggs and gently mix until you have a smooth batter.
- 4
Step 4
Pour vegetable oil and boiling water into the dough.
- 5
Step 5
Carefully mix until the batter is smooth and uniform.
- 6
Step 6
Line the bottom of a 16-centimetre-diameter tin with parchment paper, pour in the batter, and level it.
- 7
Step 7
Place the tin with the sponge cake in a hot oven and bake at 180°C for 15–20 minutes, until a skewer inserted in the centre comes out clean. Remove the sponge from the oven, turn it upside down onto a wire rack and leave to cool completely.
- 8
Step 8
Wash the mango, cut it in half, remove the pit, and scoop out the flesh. Purée the mango in a blender until smooth, transfer to a heavy-bottomed saucepan, and add the sugar. Place over low heat and cook until the sugar dissolves, then cool.
- 9
Step 9
Pour 50 milliliters of 10% cream over the gelatin and leave it to bloom for 30 minutes. Dissolve the gelatin in a double boiler and cool.
- 10
Step 10
Whisk the cream until light and fluffy. While stirring, mix the mango purée with the gelatin until smooth. Add the whipped cream to the purée and gently fold from bottom to top until evenly combined.
- 11
Step 11
From the cooled sponge cake, cut off the rounded top and place it inside a springform ring. Line the inside of the ring with acetate tape.
- 12
Step 12
Spread the finished mousse over the sponge cake and smooth the surface. Refrigerate the cake for 6–8 hours to set.
- 13
Step 13
Remove the ring from the finished cake, take off the film, and decorate as you like.
- 14
Step 14
The pastries are ready. Serve with tea.