Mango Mousse Cake

Recipe by Chef #186948
READY IN: 59mins




  • Make sponge cake: Preheat oven to 350°F.
  • Lightly butter bottom and side of a 10-inch springform cake pan.
  • Line bottom of the pan with a circle of baking parchment or waxed paper.
  • Dust side of the pan with flour and tap out excess.
  • In a small bowl, whisk together flour, baking powder, and salt.
  • Sift flour mixture onto a piece of waxed paper.
  • In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
  • Beat in vanilla.
  • Beat egg whites at low speed until frothy.
  • Gradually increase speed to high and continue beating soft peaks start to form.
  • One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
  • Scrape 1/3 of whites on top of beaten egg yolks.
  • Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
  • One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
  • Do not overfold.
  • Scrape batter into prepared pan.
  • Bake cake for 8 to 12 minutes, until center springs back when gently touched.
  • Cool cake in pan on a wire rack for 5 minutes.
  • Remove from pan and cool completely.
  • Make the mango mousse: Put water in a small heatproof cup.
  • Sprinkle gelatin over water and let stand for 5 minutes to soften.
  • Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
  • Heat gelatin mixture in hot, not simmering water.
  • Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
  • Remove pan from heat.
  • Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
  • Peel mangoes and cut fruit away from pit.
  • Cut fruit into large chunks.
  • Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
  • Process mangoes for 40 to 60 seconds, until pureed.
  • Transfer pureed mangoes to a large saucepan.
  • Repeat with remaining mangoes and 1/2 cup of sugar.
  • Cook the mango mixture over medium-low heat, stirring constantly until warm.
  • Remove saucepan from the heat.
  • Add the gelatin mixture and vanilla and whisk until blended.
  • Transfer mango mixture to a large bowl and cool to room temperature.
  • In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
  • Fold 1/3 of whipped cream into mango mixture to lighten it.
  • Fold in remaining whipped cream.
  • Assemble cake: Remove side from a 10-by-3-inch springform pan.
  • Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
  • Reattach side of springform pan.
  • Remove paper circle from bottom of cake.
  • Spread raspberry jam in an even layer over top of cake.
  • Place cake layer in bottom of prepared pan.
  • Scrape mango mousse over cake layer and smooth it into an even layer.
  • Cover with plastic wrap and freeze for at least 6 hours or overnight.
  • Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
  • Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
  • Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
  • Decorate cake: Spread toasted almonds on a piece of waxed paper.
  • Set aside 28 of best almond halves to garnish cake.
  • Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
  • Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
  • Put cake on a serving plate.
  • In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
  • Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
  • Pipe 14 rosettes around top edge of cake.
  • Garnish each rosette with 2 toasted almond slices.
  • Refrigerate cake until ready to serve.
  • by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.