Mango mousse cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make mango mousse cake? First of all, prepare the sponge cake. Prepare food for him. They should be at room temperature, so remove the eggs from the refrigerator in advance. Take eggs that are not large, of the first category. Odorless oil. Instead of vanilla sugar, you can use vanillin, you will need just a little bit of it, on the tip of a knife.

2. STEP 2

   

   Wash the eggs well, dry them and break them into a large bowl. Start beating them with a mixer, gradually adding sugar, vanilla sugar and salt. Beat the eggs until white and double in volume. You can learn all the intricacies of preparing biscuit dough by reading an article on this topic. Link at the end of this recipe.

3. STEP 3

   

   Mix flour with baking powder. Start sifting it into the egg mixture in portions, kneading the dough after each addition with gentle movements from bottom to top. Do not skip sifting the flour, this will saturate it with oxygen and the result will be a more fluffy sponge cake. It may take you more or less flour than it did for me. Focus on the consistency of the dough. You will learn more about flour by reading the article under the recipe.

4. STEP 4

   

   When all the flour is added, you will get this rather thick dough.

5. STEP 5

   

   Add vegetable oil to it, and then boiling water. Quickly stir the dough until completely homogeneous.

6. STEP 6

   

   Prepare a baking dish. This quantity of products is designed for a 16-centimeter. I baked in a pan without a bottom, wrapped in foil. I did not lubricate the form with anything. Pour the dough into the mold.

7. STEP 7

   

   Preheat the oven to 180°C. Bake the biscuit in it for 35-45 minutes. Check readiness with a wooden stick - it should come out dry from the middle. Time and temperature are approximate, use your equipment as a guide. There is a lot of useful information about the operation of ovens in the article on this topic. Link at the end of this recipe. Remove the finished biscuit from the oven and cool completely.

8. STEP 8

   

   Cut the cooled sponge cake out of the pan, wrap in cling film and refrigerate overnight. In the cold, the biscuit will stabilize and will not crumble.

9. STEP 9

   

   Next step is to prepare the mango cheesecake. Prepare food for him. They should be at room temperature, so remove the cheese and cream from the refrigerator in advance. Take ready-made mango puree; now you can buy it freely in stores. Choose high-quality cream, without vegetable fats, 33%. Cheese - without additives and in no case processed. The recipe is designed for instant gelatin. Read about gelatin in the article at the end of the recipe.

10. STEP 10

    

    Pour cold boiled water over the gelatin, stir and leave to swell. 5 minutes will be enough, the instant gelatin will have time to swell.

11. STEP 11

    

    Place cheese, cream and powdered sugar in a bowl.

12. STEP 12

    

    Whisk the products until completely homogeneous. Mix with a hand whisk; the cheesecake does not need airiness, it should turn out dense and homogeneous.

13. STEP 13

    

    Add the swollen gelatin to the mango puree and mix.

14. STEP 14

    

    Heat the mass in any way (on a fire, in a water bath or in the microwave) until the gelatin dissolves. Do not allow it to boil - the gelatin will lose its gelling properties.

15. STEP 15

    

    Add a spoonful of cheese mixture to the warm mango mixture with gelatin and stir. This is necessary to equalize the temperature of both masses.

16. STEP 16

    

    Add the gelatin mass to the rest of the cheese mixture and mix well.

17. STEP 17

    

    Take a mold with a diameter of 14 cm, cover the bottom with cling film and place on a flat surface. Pour the cheesecake mixture into it and smooth the top. Place in the freezer until completely frozen. I held the cheesecake all night.

18. STEP 18

    

    Next, prepare the mango jelly. Prepare food for her. Use the same instant gelatin.

19. STEP 19

    

    Soak it to swell in cold boiled water.

20. STEP 20

    

    Mix sugar with starch. Pour the mango puree into a saucepan and place on low heat. As soon as it heats up and starts to bubble, pour the mixture of sugar and starch into the puree while stirring continuously. Continue cooking the puree for a minute.

21. STEP 21

    

    Then remove the puree from the heat and add the swollen gelatin to it. The hot mass will dissolve the gelatin, stir until smooth. Then cool the mixture, stirring it so that a crust does not form on top.

22. STEP 22

    

    Cover the bottom of a 14 cm pan with cling film. Place it on a flat surface. Pour mango jelly into the mold and put it in the freezer until completely hardened.

23. STEP 23

    

    The next step is to prepare the cream. Prepare food for him. For the cream, the cream and cheese need to be cooled. Keep them in the refrigerator for at least an hour.

24. STEP 24

    

    Add all ingredients - cheese, cream and powder - into a bowl.

25. STEP 25

    

    Beat them with a mixer until smooth. The cream is ready.

26. STEP 26

    

    Remove the biscuit from the refrigerator and remove the film. Cut it into 4 layers.

27. STEP 27

    

    And just now start preparing the mango mousse. Prepare food for him. Cool the cream well.

28. STEP 28

    

    Soak gelatin in cold water to swell.

29. STEP 29

    

    Beat the cream and sugar with a mixer, but not to peaks, but only until slightly thickened.

30. STEP 30

    

    Melt the swollen gelatin in any way. I heated it on the stove in a saucepan. Don't let it boil, it will lose its properties.

31. STEP 31

    

    Add a spoonful of mango puree to the melted gelatin and stir. And only then mix the gelatin with the remaining puree. This is necessary to equalize the temperature of both masses.

32. STEP 32

    

    Then pour the cream into the mango mixture. Stir. The mousse is ready.

33. STEP 33

    

    All that remains is to assemble the cake. Take a ring with a diameter of 16 cm. Line the sides with thick acetate film. A cut thick file will do instead. Place the pan on a flat surface. Place the first cake layer on the bottom. I soaked it with sugar syrup, just mixed sugar and water in equal proportions.

34. STEP 34

    

    Spread frozen cheesecake over crust. I only had one 16cm pan, so the cheesecake is the same size as the crust. Place a 14 cm cheesecake exactly in the center.

35. STEP 35

    

    Take half the cream and spread it evenly over the cheesecake. If your cheesecake is 14 cm, then fill the gap between it and the walls with cream. It is convenient to do this using a pastry bag.

36. STEP 36

    

    Place the second cake layer on top of the cream. Soak it up.

37. STEP 37

    

    Pour mango mousse onto the crust and smooth it out. It is quite liquid, don’t let this scare you, the gelatin will do its job later.

38. STEP 38

    

    Place the third cake layer on top of the mousse. Soak it again.

39. STEP 39

    

    Place frozen mango jelly in the center. I have it again the same size as the cake.

40. STEP 40

    

    Place the second half of the cream on the jelly and smooth it out.

41. STEP 41

    

    Place the last layer of cake on top. Soak it up. Place the cake in the refrigerator until completely stabilized, for 8-12 hours.

42. STEP 42

    

    Free the finished cake from the film and decorate as desired. I made another small portion of cream and coated the sides and top with it. Refrigerate the cake for a couple more hours. Then serve. Bon appetit!

Comments on the recipe

Anastasia

22.11.2023

4.7

This was the first time I made mango mousse cake and the first time in a ring rather than in a mold - it’s incredibly convenient! I used this recipe as a basis, but changed the taste and assembly. I decided not to coat the inside with cream, but this was in vain - there is not enough of it on both sides of the jelly for gluing. But three cake layers and mousse on top seem to me to be a very good solution, when assembling it was necessary to take a larger ring size so that the mousse would be on top and on the sides of all layers, so the whole cake would turn out smoother, and you can try replacing the cream with frosting.... I’ll take my shortcomings into account and definitely try to make it with mango. Thank you very much for the recipe!

Natalie L

22.11.2023

4.8

I don’t understand why this cake doesn’t have rave reviews yet. The cake is simply amazing! I would call it “Mango freshness”. The taste is amazing! The most-most thing is mango mousse, of course, it gives special tenderness. For preparation: I used only a regular 22 cm springform mold (except for jelly, I poured it into a 20 cm mold from a fixed price, otherwise a very thin layer would have turned out in a 22 cm mold). From the larger diameter, the sponge cake was cut into only 3 cake layers, that is, I put jelly on 3 cake layers and that’s it, I used the other half of the cream for decoration. When I poured the cheesecake and assembled the cake, I put cling film in the mold, everything turned out great! Ingredients: I prepared everything according to the recipe, except: I used 20% cream

Alonkay

22.11.2023

4.9

Thank you very much for the recipe) I made it for my mother’s birthday. She really liked it!) I share the result

Natalie L

22.11.2023

4.6

I'm leaving one more review! This year, with experience, it turned out to be more careful! The whole family loved this cake!

Masha Monroe

22.11.2023

5

Hello! I want to thank you for this cake recipe. It was the first time I made such a complex cake for my daughter on her birthday, and our love for this fruit is limitless, so we liked the cake. When my daughter saw him with gingerbread cookies based on her drawings and her favorite taste, she was absolutely delighted! I made it in a ring with a diameter of 22 cm, increasing the number of servings to 12. A silicone mold was purchased for the jelly and cheesecake layers, so assembling the cake was no problem. The only thing is that the okarala with sponge cakes made three instead of four, and I had to put a layer of jelly and a layer of mousse on top of each other. But this did not spoil the cake at all. He's amazing! Thank you! I’ll definitely make more) I apologize for the photo format, I made the cake in April and photographed it vertically. As best I could, I converted it to horizontal view)

Vladislav

22.11.2023

4.5

As the author said, the cake is not complicated; it takes a long time to make. Yes, it took me two days to complete it, but the result exceeded my expectations. Unfortunately, I made the cake not for myself, but to order, and they never sent me a photo of the cut. Instead of mangoes, I took bananas, and made the decoration from natural flowers, chocolate and a couple of drops of dye. I have a question about the cream: is it supposed to be like that? liquid? An hour without refrigeration and the cream is already softer than toothpaste, which caused difficulties with leveling, but with grief I did it all. Another problem arose with the sponge cake - it came out low and very heavy, closer to a cupcake, so I had to prepare another one, according to my own recipe, so that the weight of the cake was more or less normal. Each of the layers is very tasty, I especially liked the cheesecake, I love them in general. I'll try it together next month for my birthday. Thanks again for the recipe, I’ll write my improvements in addition to the comment when I’m ready🙂My rating is 8/10 (problem with the sponge cake) I prepared the cake according to the recipe, with 20 servings in mind, since the diameter is 25 cm. Output weight is 4.735 kg

manitorochka

22.11.2023

4.9

During the season of delicious juicy Egyptian mangoes in our supermarkets, I wanted to cook a mango delicacy. I came across this recipe for mango mousse cake and decided to make it again. This was my first time making a mousse cake; I used canned mango puree to prepare the fillings for the cake. Loved the mango filling in the cake! It would seem that they are all made from mango puree, but they taste completely different and are delicious in their own way. I decided to cover the finished cake with dark chocolate, decorate with cubes of ripe mango and slices of juicy orange. This recipe definitely deserves attention, thanks to the author for the recipe!