Description
This Mango Mousse Cake is a delightful dessert that combines creamy mousse and light cake, perfect for summer gatherings.
Ingredients
Scale
- ¾ cup cake flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons cubed unsalted butter
- ¼ cup sour cream
- 1 tablespoon canola or vegetable oil
- 1 large egg
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 4 cups frozen or fresh cubed mango
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons unflavored gelatin
- 1 tablespoon cold water
Instructions
- Prepare the Pan: Line the bottom of an 8″ springform pan with parchment paper and preheat your oven to 350°F (180°C).
- Mix Dry Ingredients: In a stand mixing bowl, combine the cake flour, granulated sugar, baking powder, and fine sea salt. Add the cubed butter and mix until the texture resembles coarse sand.
- Create the Batter: Mix in the sour cream and oil until you achieve a paste-like consistency. Whisk together the egg, milk, and vanilla in a separate bowl and gradually pour it into the mixture on low speed until just combined. Pour the batter into your prepared pan.
- Bake the Cake: Bake for 15-17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely on a wire rack.
- Prepare for Mousse: Clean the sides of the pan, then place the sides back and lock it.
- Whip Cream: In a stand mixing bowl, whisk the heavy cream and powdered sugar on high speed until soft peaks form. Transfer to a large bowl and refrigerate.
- Cook Mango: In a small pot, combine the mango, granulated sugar, and lemon juice. Cook for 10-12 minutes until softened, then blend until smooth.
- Bloom Gelatin: Sprinkle the unflavored gelatin over 1 tbsp of cold water and let it bloom for 1 minute. Stir it into the warm mango puree and heat gently until fully dissolved. Cool in an ice bath for 7-10 minutes.
- Combine Mousse: Reserve 1/3 cup of the mango puree. Gently fold the rest into the whipped cream until smooth. Spread this mousse layer on top of the cooled cake.
- Finish Mousse Layers: Spread half of the reserved mango puree on top of the mousse, then add the remaining mousse layer. Swirl the last bit of puree into the mousse. Chill in the fridge for at least 3-4 hours.
- Serve with Love: Run a small offset spatula along the top edge of the mousse, unlock the sides, lift, and transfer to a serving plate. Cut into slices and enjoy!
Notes
- This cake is best served chilled.
- Use ripe mangoes for optimal flavor.
- You can substitute gelatin with agar-agar for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg