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Mango-Orange Mousse Cake




Source of Recipe


Internet


List of Ingredients




Cake
1/2 cup sifted plain flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons unsalted butter, melted

Mango Mousse
1/4 cup orange liqueur
1 teaspoon unflavoured gelatine
2 1/2 pounds large ripe mangoes, peeled, pitted, chopped
1/2 cup sugar
1 cup chilled whipping cream

Frosting
1 cup chilled thick cream
1 tablespoon icing sugar
1 1/2 teaspoons orange liqueur
1 1/2 cups sliced almonds, toasted
1 ripe mango, peeled, pitted, sliced


Recipe



First, make the cake. Preheat the oven to 200°c.. Butter 2 x 24cm. cake tins. Line bottom of cake pans with waxed paper. Butter the paper and dust lightly with flour.

Sift flour and baking powder into medium bowl. Using an electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture until the mixture is well mixed.

Mix 1 heaped tablespoon of batter into the melted butter then fold the butter mixture back into the batter and mix well. Divide the batter between the prepared tins. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.

Meanwhile, make the mousse: Pour the liqueur into a small bowl then sprinkle the gelatine over. Let gelatine soften 10 minutes. Puree the mangoes in a food processor. Measure puree and return 2 1/2 cups to the food processor. (reserve any remaining mango puree for a for garnish).

Add the sugar to the mango puree in processor and process until smooth. Pour the gelatine mixture into a stainless steel bowl and place it over a saucepan of simmering water. Stir until gelatine dissolves. Add the gelatine mixture to the mango mixture in the food processor and blend. Whip the cream in large bowl to soft peaks then fold in the mango mixture.

Transfer 1 cake layer to 24cm. springform pan. Spread the mango mousse over the cake. Place the second cake layer over the mousse and press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

For the frosting, whip the cream until soft peaks form. Add the sugar and liqueur and beat until firm peaks form. Release the sides of the pan. Transfer the cake to a platter and spread the frosting over the top and sides of the cake. Press almonds onto sides of the cake and garnish top with mango slices. Brush mango with reserved puree and chill until ready to serve.