Mango Mousse Cake
Mango Mousse Cake
Ingredients
- 3 eggs
- 1/3 cup (75 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) flour
- 1/4 cup (60 ml) unsalted butter, melted
- 1 tablespoon + 1 teaspoon (20 ml) gelatin
- 3 tablespoons (45 ml) cold water
- 2 cups (500 ml) mango purée, at room temperature (about 4 mangoes)
- 3 egg whites
- 1/4 cup (60 ml) sugar
- 1 cup (250 ml) 35% cream, whipped
- 1 envelope gelatin
- 2 tablespoons (30 ml) cold water
- 3/4 cup (180 ml) mango nectar, warm
- 3/4 cup (180 ml) orange juice, warm
Instructions
- Preheat the oven to 180° C (350 °F). Butter a 20-cm (8-inch) springform pan.
- In a bowl, beat the eggs, sugar and vanilla with an electric mixer for 4 to 5 minutes. Gently fold in the flour alternately with the melted butter. Spread into the pan. Bake in the middle of the oven until a toothpick inserted in the centre of the cake comes out clean, about 20 minutes. Cool completely in the pan.
Mango Mousse Cake