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 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 attached. Let it cool completely on a wire rack.
- Prepare for Mousse: Clean the sides of the pan, place the sides back, and lock it.
- Whip Cream: 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 mango, granulated sugar, and lemon juice. Cook for 10-12 minutes until the mango is softened. Blend until smooth.
- Bloom Gelatin: Sprinkle the unflavored gelatin over 1 tbsp of cold water and let it bloom. Stir it into the warm mango puree and heat gently until fully dissolved. Cool it down in an ice bath.
- Combine Mousse: Reserve 1/3 cup of the mango puree and 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 gently into the mousse. Chill for 3-4 hours to set.
- Serve with Love: Carefully 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 serve.
Notes
- This cake is best served chilled.
- Use fresh mango for a more intense flavor.
- Store leftovers in the refrigerator.
- Prep Time: 120 min
- Cook Time: 15-17 min
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
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: 1 g
- Protein: 5 g
- Cholesterol: 50 mg