Mango-Orange Mousse Cake

Recipe by Mirj2338
READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 12
    cup sifted cake flour
  • 12
    teaspoon baking powder
  • 2
    large eggs
  • 2
    large egg yolks
  • 12
    cup sugar
  • 2
    tablespoons unsalted butter, melted
  • Mango Mousse
  • 14
    cup orange liqueur
  • 2 12
    lbs large ripe mangoes, peeled,pitted,chopped
  • 12
    cup sugar
  • 1
    cup chilled whipping cream
  • Frosting
  • 1
    cup chilled whipping cream
  • 1
    tablespoon powdered sugar
  • 1 12
    teaspoons orange liqueur
  • Garnish
  • 1 12
    cups sliced almonds, toasted
  • 1
    ripe mango, , peeled,pitted,sliced
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DIRECTIONS

  • For cake-----------------.
  • Position rack in center of oven and preheat to 400°F.
  • Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line bottom of cake pans with waxed paper.
  • Butter paper and dust lightly with flour.
  • Sift flour and baking powder into medium bowl.
  • Using electric mixer, beat eggs and yolks in large bowl until frothy.
  • Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
  • Fold in flour mixture.
  • Fold 1 heaping tablespoon batter into melted butter.
  • Fold butter mixture back into batter.
  • Divide batter between prepared pans.
  • Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
  • Cool cakes completely in pans on rack.
  • For Mousse---------------------.
  • Pour liqueur into small bowl; sprinkle gelatin over.
  • Let gelatin soften 10 minutes.
  • Puree mangoes in processor.
  • Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
  • Add sugar to mango puree in processor and blend well.
  • Set bowl of gelatin in saucepan of simmering water.
  • Stir until gelatin dissolves.
  • Add gelatin mixture to mango in processor and blend.
  • Whip cream in large bowl to soft peaks.
  • Fold in mango mixture.
  • Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Spread mango mousse over cake.
  • Place second cake layer atop mousse.
  • Press lightly.
  • Wrap tightly with plastic and refrigerate at least 4 hours.
  • (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
  • Whip cream until soft peaks form.
  • Add sugar and liqueur and beat until firm peaks form.
  • Release pan sides.
  • Transfer cake to platter.
  • Frost top and sides of cake with whipped cream mixture.
  • Press almonds onto sides.
  • Garnish top with mango slices.
  • Brush mango with reserved puree.
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