Mango Mousse Cake

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: 5 hrs 30 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1 (13 ounce) package  strawberry shortcake rolls, each cut into 7 slices
• 1 (1 1/2lb) jar mangoes, slices drained
• 1 1⁄2 cups  mango nectar
• 6  drops  yellow liquid  food coloring
• 2 (1/4ounce) envelopes unflavored gelatin
• 1  pint heavy cream
• 1⁄4 cup sugar
• 1  mango, seeded, peeled and sliced
• 2  tablespoons  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.