The best delicious Mango-orange Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mango-orange Mousse Cake recipe today!
Hello my friends, this Mango-orange Mousse Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mango-orange Mousse Cake is amazingly delicious, and addictive, everyone will be asking for more Mango-orange Mousse Cake.
What Makes This Mango-orange Mousse Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mango-orange Mousse Cake.
Ready to make this Mango-orange Mousse Cake Recipe? Let’s do it!
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–CAKE–
1/2 c Sifted cake flour
1/2 ts Baking powder
2 lg Eggs
2 lg Egg yolks
1/2 c Sugar
2 tb Unsalted butter; melted (1/4
-stick)
-MANGO MOUSSE-
1/4 c Orange liqueur
1 pk Unflavored gelatin
2 1/2 lb Large ripe mangoes; peeled,
-pitted,
; chopped
1/2 c Sugar
1 c Chilled whipping cream
FROSTING
1 c Chilled whipping cream
1 tb Powdered sugar
1 1/2 ts Orange liqueur
1 1/2 c Sliced almonds; toasted
1 Ripe mango; peeled, pitted,
; sliced
For cake:
Position rack in center of oven and preheat to 400F. 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:
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.
Serves 8 to 10.
Yields
1 servings
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