Name: Layered Mango Mousse Cake
Prep time: 45 min
Cook time: 25 min
Total time: 190 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1/2 cup whole milk; 1/2 teaspoon vanilla extract; 4 cups fresh mango puree; 1/2 cup granulated sugar; 1/4 cup water; 2 pks unflavored gelatin powder; 2 cups heavy cream

Layered Mango Mousse Cake

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Layered mango mousse cake is a delicious dessert that consists of layers of soft and fluffy sponge cake and smooth, creamy mango mousse. The cake is made by layering the sponge cake with the mango mousse, and then chilling the cake in the refrigerator to set the mousse.

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Prep Time 45

Cook Time 25

Chill Time 2

Total Time 3 10

Servings: 9 servings

Course: Dessert

Cuisine: International

Calories: 526

Ingredients Method Nutrition

Ingredients

For the cake layers:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1/2 cup whole milk
1/2 teaspoon vanilla extract

For the mango mousse layers:

4 cups fresh mango puree
1/2 cup granulated sugar
1/4 cup water
2 pks unflavored gelatin powder
2 cups heavy cream

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Method

Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract.
Divide the batter evenly among the two cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool completely on wire racks.

For the mango mousse:

In a medium saucepan, combine the mango puree, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to soften.
Add the gelatin mixture to the mango mixture and stir until the gelatin is completely dissolved. Set aside to cool.
In a large mixing bowl, whip the heavy cream until stiff peaks form.
Gently fold the cooled mango mixture into the whipped cream until well combined.

To assemble the cake:

Place one cake layer on a cake stand or serving plate. Spoon 1/3 of the mango mousse over the cake layer and spread it evenly.
Place another cake layer on top of the mousse and repeat with another layer of mousse.
Chill the cake in the refrigerator for at least 2 hours before serving.
Enjoy your delicious layered mango mousse cake!

Nutrition

Calories: 526kcalCarbohydrates: 57gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 130mgSodium: 262mgPotassium: 120mgFiber: 1gSugar: 36gVitamin A: 1175IUVitamin C: 0.3mgCalcium: 118mgIron: 2mg

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Layered Mango Mousse Cake