Mango Mousse Cake 2
Ingredients
Cake
1/2 C. sifted cake flour
1/8 tsp. baking powder
1/8 tsp. salt
2 large eggs, separated (room temperature)
1 tsp. vanilla extract
1/4 C. sugar, divided
Mousse
2 envelopes unflavored gelatin
1/2 C. water
4 large to 5 ripe mangos (1 pound each)
1 C. confectioners’ sugar divided
2 tsp. vanilla extract
2 C. heavy cream
1/4 C. sour cream
Assembly
3 Tbsp. seedless raspberry jam
2 C. toasted sliced almonds
1/2 C. heavy cream
2 tsp. granulated sugar
Mango slices, for garnish
Fresh raspberries, garnish
Cooking Instructions
Make the sponge cake. Preheat oven to 350 degrees. Lightly butter bottom and side of a 10-inch spring form 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 Tbls. 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 tsp. at a time, gradually add remaining 2 Tbls. 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 over fold. Scrape batter into prepared pan. Bake cake for 8 to 12 minutes, until center springs back when gently touched. Cool the 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 C. Sprinkle gelatin over water and let stand for 5 minutes to soften. Place C. with softened gelatin in a saucepan with enough water to come halfway up side of C. 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 C. containing gelatin mixture in hot water to keep gelatin warm until ready to use. Peel mangos and cut fruit away from pit. Cut fruit into large chunks. Combine half of the mango chunks with 1/2 C. of sugar in bowl of a food processor. Process mangos for 40 to 60 seconds, until pureed. Transfer pureed mangos to a large saucepan. Repeat with remaining mangos and 1/2 C. 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 spring form pan. Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of spring form pan. Reattach side of spring form 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 spring form pan until edge of mousse melts slightly. Release the clamp on side of spring form 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 handheld 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 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)