Ingrédients pour Mango Orange Mousse Cake
- Cake Flour
- 2 teaspoons baking powder
- 4 large eggs
- Egg Yolks
- ½ cup granulated sugar (for cake) + ½ cup granulated sugar (for mousse) + 2 tablespoons powdered sugar (for frosting)
- Unsalted Butter
- Orange Liqueur
- Unflavored Gelatin
- 3 ripe mangoes
- Whipping Cream
- Powdered Sugar
- Sliced Almonds
- Mango
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Comment préparer Mango Orange Mousse Cake
- Preheat oven to 400°F (200°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, beat 4 large eggs and 4 large egg yolks with ½ cup granulated sugar until pale and fluffy (about 4 minutes).
- Gently fold in the dry ingredients until just combined.
- In a small bowl, melt ¼ cup (½ stick) unsalted butter. Add 1 heaping tablespoon of batter to the melted butter, mix, and then fold the butter mixture back into the batter.
- Divide batter evenly between the prepared cake pans.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the mousse: In a small bowl, sprinkle 1 tablespoon unflavored gelatin over ¼ cup orange liqueur (Grand Marnier or Cointreau). Let stand for 10 minutes to soften.
- Puree 3 ripe mangoes in a food processor until smooth. Measure out 2 ½ cups of the puree.
- Add ½ cup granulated sugar to the mango puree in the food processor and blend until smooth.
- Heat the gelatin mixture in a saucepan over simmering water, stirring until the gelatin is completely dissolved.
- Add the dissolved gelatin to the mango puree and blend until combined.
- In a large bowl, whip 2 cups heavy cream until soft peaks form. Gently fold in the mango mixture.
- Assemble the cake: Place one cake layer in a 9-inch springform pan.
- Spread the mango mousse evenly over the cake layer.
- Top with the second cake layer and press gently.
- Wrap the cake tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the frosting: In a large bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 tablespoon orange liqueur until stiff peaks form.
- Remove the cake from the refrigerator and release the sides of the springform pan.
- Transfer the cake to a serving platter.
- Frost the top and sides of the cake with the whipped cream frosting.
- Press slivered almonds around the sides of the cake.
- Garnish the top with fresh mango slices and a drizzle of reserved mango puree.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
166g
Fat
68g
Carbs
17g
