John Myers
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Mango Mousse Cake
The perfect mango mousse cake recipe with a picture and simple step-by-step instructions.
Biscuit Dough
- 3 piece Eggs size M
- 75 g Sugar
- 0,5 packet Bourbon vanilla sugar
- 75 g Flour
- 15 gr Food starch
- 40 g Butter
Mango Mousse
- 3,5 Pc. Free range eggs
- 100 g Sugar
- 11 sheet Gelatin
- 1,5 piece Lemon
- 150 ml Whipped cream
- 1 piece Mango freshly diced approx 450 grams
- is for a 26 springform pan
Biscuit base
- Line the bottom of the springform pan with baking paper and place the edge of the pan on top. Brush this with melted butter and put in a cool place.
- Beat eggs, sugar and vanilla sugar with the hand mixer for 10 minutes to a very light, thick cream
- Mix the flour and starch then sift. Melt the butter and let it cool slightly
- Carefully but quickly fold half of the flour mixture into the egg mixture, preferably with a whisk. Then fold in the remaining flour with a rubber spatula and add the melted butter towards the end. Put everything in the prepared springform pan.
- Bake at 180 degrees in the middle for about 35 minutes. Cool on a wire rack and let stand overnight.
- If you like a chocolate base, leave out 2 teaspoons of flour and add cocoa powder
Mango Mousse
- Soak gelatine in cold water. Peel and roughly dice the mango. Squeeze the lemon
- Bring the mango and lemon juice to the boil, then squeeze out the gelatine and add while stirring. Puree everything with the hand blender and let cool down to room temperature.
- Mix the eggs with the sugar for about 10 minutes until frothy.
- Slowly fold the mango and lemon puree into the egg foam and mix gently. Beat the whipped cream until stiff and fold in as well.
- Either place the biscuit base back in the springform pan or use a cake ring. Now brush the base with the mango mixture and put the cake in the refrigerator for at least 4 hours.
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