| Carbohydrates | 25.5 g |
| Energy | 241.7 kcal |
| Fats | 14.7 g |
| Fiber | 0.5 g |
| Protein | 2.7 g |
| Saturated Fats | 9.2 g |
| Sodium | 99.4 mg |
| Sugars | 19.1 g |
-
Total
566 -
difficulty
Intermediate
Mango Mousse Cake
Utensils
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Bowl
-
Measuring cup
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Oven
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Sieve
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Mixer
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Handmixer
-
Measuring Spoons
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Parchment Paper
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Springform Pan
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Toothpicks
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Plastic Wrap
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Glass Measuring Cup
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Microwave
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Refrigerator
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Round cake pan
Ingredients
Portions: 12
- 1/4 Cup Butter
- 1/2 Cup Granulated Sugar
- 1 large Eggs
- 3/4 Cup All-Purpose Flour
- 3/4 Teaspoon Baking Powder
- 1/8 Teaspoon Salt
- 1 Teaspoon Vanilla Extract (or Vanilla essence)
- 1/4 cup CARNATION® Full Cream Evaporated Milk
- 2 tsp Gelatin
- ¼ cup Water
- 1 1/3 Cup Mango Puree
- 1 1/4 Cup Whipped Cream
- 1/2 Teaspoon Vanilla Extract (or Vanilla Essence)
- 1/4 Teaspoon Food Colouring
- 1/4 Cup Powdered Sugar
- 1 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
Instructions
- 1.Preheat oven to 375°F (180˚C). Grease and flour one 9-inch cake pan and set aside.
- 2.In an electric mixer cream butter and sugar until light and fluffy. Add egg time beating until well combined.
- 3.Sift flour, baking powder and salt in to a medium bowl.
- 4.Add vanilla to milk and set aside.
- 5.Add flour mixture and milk mixture to creamed butter alternating the additions.
- 6.Beat until ingredients have combined thoroughly.
- 7.Pour into prepared pan and bake for 25 – 30 minutes or until a wooden toothpick comes out clean when inserted.
- 8.Leave to cool on a wire rack. After it has cooled, remove it from the pan and allow to cool completely on a wire rack.
- 9.Take a 9-inch spring form pan and line the bottom and sides with parchment paper. Set aside
- 10.In a microwave safe measuring cup, dissolve gelatin into water and allow to sit for 10 minutes
- 11.Place the cup into the microwave and heat for 5 seconds or until it become a liquid.
- 12.Slowly mix the gelatin with the mango puree and set aside.
- 13.In a stand or hand mixer, whip whipping cream, vanilla extract, coloring and icing sugar until it makes firm peaks
- 14.Gently fold the mango puree and gelatin mixture into the whipping cream until it is well incorporated. Set aside.
- 15.Using a hand or stand mixer, whip the whipping cream with the icing sugar to stiff peaks.
- 16.First place the cake layer to the bottom of the lined spring form pan. Gently pour the mango mousse on top, using an offset spatula to ensure it remains level throughout
- 17.Lastly dollop the whipping cream on top using the offset spatula to level this layer as well
- 18.Cover with plastic wrap and allow it to set in the refrigerator overnight.
- 19.Serve cold.
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