Mango Mousse Cake

Submitted by CookingONTheSide

"This show stopper cake starts with slices of a store bought strawberry cake roll which complement the rich mango mousse. The cake must be refrigerated for about 4 hours. Recipe is from Woman's World."

 

• Ready In: 5hrs 30mins
• Ingredients: 10
• Yields: 1 cake
• Serves: 12

ingredients

• 368.54 g package strawberry shortcake rolls, each cut into 7 slices
• 680.38 g jar mangoes, slices drained
• 354.88 ml mango nectar
• 0.39 ml yellow liquid food coloring
• 2 (14.17 g) envelope unflavored gelatin
• 473.19 ml heavy cream
• 59.14 ml sugar
• 1 mango, seeded, peeled and sliced
• 29.58 ml apple jelly, melted
• mint sprig (optional)

directions

1. Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
2. In blender, puree jarred mango slices until smooth.
3. Transfer to a bowl; stir in 1 cup nectar and food coloring.
4. In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
5. Microwave mixture on high until melted, 30 seconds.
6. Stir into pureed mango mixture.
7. Refrigerate until thickened, 20-30 minutes.
8. In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
9. Fold remaining whipped cream into mango mixture; spread in pan.
10. Refrigerate until firm, about 4 hours.
11. Run knife between side of pan and cake; remove side of pan.
12. Top with mango slices; brush with jelly.
13. Transfer reserved whipped cream to pastry bag fitted with star tip.
14. Pipe around edge of cake.
15. If desired, garnish with mint.