Mango Orange Mousse Cake Recipe

How to Make Mango Orange Mousse Cake

1. Preheat oven to 400°F (200°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour and 2 teaspoons baking powder.
3. 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).
4. Gently fold in the dry ingredients until just combined.
5. 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.
6. Divide batter evenly between the prepared cake pans.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
9. 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.
10. Puree 3 ripe mangoes in a food processor until smooth. Measure out 2 ½ cups of the puree.
11. Add ½ cup granulated sugar to the mango puree in the food processor and blend until smooth.
12. Heat the gelatin mixture in a saucepan over simmering water, stirring until the gelatin is completely dissolved.
13. Add the dissolved gelatin to the mango puree and blend until combined.
14. In a large bowl, whip 2 cups heavy cream until soft peaks form. Gently fold in the mango mixture.
15. Assemble the cake: Place one cake layer in a 9-inch springform pan.
16. Spread the mango mousse evenly over the cake layer.
17. Top with the second cake layer and press gently.
18. Wrap the cake tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
19. 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.
20. Remove the cake from the refrigerator and release the sides of the springform pan.
21. Transfer the cake to a serving platter.
22. Frost the top and sides of the cake with the whipped cream frosting.
23. Press slivered almonds around the sides of the cake.
24. Garnish the top with fresh mango slices and a drizzle of reserved mango puree.