Delicious 3 Layer Mango Mousse Cake Recipe | Mood For Food

Please enjoy our video and we hope you make our delicious mango mousse cake. This is one of my favorite desserts and hopefully, it will be yours too
-- RECIPE HERE--
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Link to 8-inch Removable bottom cake pan:
https://mood4f.com/product/round-cake-pan-with-removable-bottom-anodized-aluminum/
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Makes one 8-inch Mango Mousse Cake
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LAYER 1 (Sponge Cake Base):

Full Recipe Here: https://www.youtube.com/watch?v=acVrR4HuqlI&t=8s

Prepare and bake the sponge cake in an 8-inch tin, after the cake has cooled cut a layer that is about 1 1/2 inch thick and use a circle ring mold or scissors to remove 1/2 inch of cake from the edge of the cake. proceed to place your Sponge cake base in your 8-inch mold/tin.

LAYER 2 ( Cream Mousse)

75g Water
7g Gelatine
125g Cream Cheese
150g Whole Milk
100g White Granulated Sugar
200g Heavy Whipping Cream

Bloom the Gelatin by sprinkling the gelatine over the room temp water and let it soak for 10 minutes.

In a medium saucepan add cream cheese, milk, white sugar, and the bloomed gelatine. Whisk/stir on medium heat until no lumps remain and the mixture is hot but not boiling. Remove from heat and allow this mixture to cool until it is just above room temp and it is starting to thicken about 45 minutes (70-80 degrees Fahrenheit).

In a large bowl whip the cold heavy cream to soft peaks and add in the cooled milk mixture. Fold together until combined and immediately pour over layer one(Sponge cake Base), shake and tap the cake tin lightly to even the mixture out and place in the fridge to harden for a minimum of 45 minutes.

LAYER 3 (Mango Mousse)

75g Water
7g Gelatine
275g Mango Puree
65g White Granulated Sugar ( you may need more sugar depending on your mango puree)
175g Heavy Whipping Cream

Bloom the Gelatin by sprinkling the gelatine over the water and let it soak for 10 minutes.

In a medium saucepan add the Mango Puree, bloomed gelatine, and white sugar. Whisk/stir on medium heat until no lumps remain and the mixture is hot but not boiling. Remove from heat and reserve 1/4 cup of this mixture for the topping. Let the remaining mango mixture cool until it is starting to thicken about 45 minutes and the mixture is just above room temp (70-80 degrees Fahrenheit).

Take The cake tin-containing layers 1 and 2 out of the fridge and check if it is set, if not place in the fridge for another 10 minutes or until it is set.

In a large bowl whip the cold heavy cream to soft peaks and add in the cooled Mango mixture. **NOTE** Taste for sweetness after this step as your mango puree will probably be different than mine. So add more white sugar here if desired to suit your taste.

Mix together until combined and immediately pour over layer two (Cream Mousse), shake, and tap lightly to even the mixture out.

Get your reserved mango Mixture and spoon roughly 1 teaspoon around the perimeter and the center of the cake. Taking a toothpick or skewer swirl the mango circles to create a marbling on the surface.

Place the cake in the fridge for at least 4 hours before serving.

Use a warm cloth to remove the cake tin. Slice and Enjoy.

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Audio:
Tranquility - Prod. Riddiman
https://www.youtube.com/watch?v=3u43yUcB8uY

Видео Delicious 3 Layer Mango Mousse Cake Recipe | Mood For Food канала Mood For Food