Mango Mousse Cake

Name: Mango Mousse Cake
Prep time: 180 min
Cook time: 12 min
Total time: 192 min
Yield: 22 servings
Cuisine: Asian,Japanese,Chinese
Ingredients: 4 large eggs, separated; 1/2 cup granulated sugar; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon coconut flavoring; 3/4 cup plus 2 tablespoons flour, sifted; 1/8 teaspoon salt; 1/4 cup confectioners' sugar, for dusting; 1 cup granulated sugar; 1 cup water; 2 tablespoons fruit-flavored liqueur; 2 ounces (4 tablespoons) unsalted butter, melted; 2 cups fresh or frozen mango chunks; 2 to 4 tablespoons freshly squeezed lime juice, from 1 to 2 limes; 1 tablespoon gelatin; 1/2 cup water, divided; 3/4 cup granulated sugar; 2 large egg whites; 1 1/2 cups whipping cream; Mango slices, raspberries, for garnish

A layered sponge cake filled with a sweet-tart mango mousse creates an elegant dessert.

⭐ 3.9 (47 reviews) Prep: 180 minCook: 12 minTotal: 192 minYields: 22 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Asian Japanese Chinese

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 350 F.
Beat egg whites until stiff; gradually add sugar, continuing to beat until a stiff, glossy meringue forms.
In a separate bowl, whisk egg yolks; whisk 1/4 cup of meringue into the yolks.
Gently fold the egg yolk mixture, vanilla, and coconut flavoring into the remaining meringue.
Fold flour and salt into the meringue in two additions until just combined.
Transfer batter to a zip-top bag; cut a 1/2-inch corner.
On a parchment-lined baking sheet, trace two 9-inch circles and pipe about half the batter into them.
On another parchment-lined sheet, trace two bands equal to the springform pan height; pipe remaining batter in diagonal lines to fill these bands.
Dust cake pieces with confectioners' sugar.
Bake 10-12 minutes until golden; remove from oven and peel parchment from warm cakes.
Combine sugar and water for the syrup; boil for 2 minutes, then remove from heat and cool briefly.
Stir liqueur into the syrup.
Generously butter the bottom and inside walls of the springform pan.
Place one cake circle in the pan, trimming to fit; brush this cake layer with syrup.
Brush plain sides of cake bands with syrup; place them stripe-side out against the pan sides, trimming to fit.
Puree mango and lime juice until smooth; strain and set aside.
Sprinkle gelatin over 1/4 cup water in a bowl; let rest 5 minutes, then dissolve over simmering water.
Stir mango puree into dissolved gelatin; mix well, strain again, and set aside.
In a small saucepan, boil sugar and 1/4 cup water.
Beat egg whites until stiff; while beating on low speed, slowly pour in the 248 F sugar syrup.
Once whites form a stiff, shiny meringue, stir 1/4 cup into the mango puree.
Fold the mango mixture into the remaining meringue.
Beat whipping cream until soft peaks form.
Fold whipped cream into the meringue-mango mixture.
Fill the cake pan halfway with mousse, spreading over the bottom cake layer.
Place the second cake circle on top; brush this layer generously with remaining syrup.
Fill the pan to the top with mousse; smooth the surface with a spatula.
Freeze the cake for 2-3 hours.
Transfer cake to a serving platter.
Gently warm the springform pan exterior with a hairdryer; carefully remove the pan sides.
Decorate with fresh mango or raspberries; chill until serving.

Nutritional Info (per serving)

Calories: 221 kcal

Carbohydrate: 33 g

Cholesterol: 58 mg

Fiber: 1 g

Protein: 3 g

Saturated Fat: 5 g

Sodium: 36 mg

Sugar: 28 g

Fat: 9 g

Unsaturated Fat: 0 g