Description
A luscious Mango Mousse Cake that combines fluffy cake layers with airy mango mousse, creating a delightful tropical dessert perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 tablespoons gelatin
- ¼ cup cold water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a mixing bowl. Set aside.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mango puree.
- Gradually add the dry ingredients into the wet mixture, mixing gently until just combined.
- Divide the batter equally between the prepared cake pans and bake for 25-30 minutes. Let cakes cool for 10 minutes before transferring to wire racks to cool completely.
- Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes, then heat gently until melted.
- Whip the heavy cream with powdered sugar in a separate bowl until stiff peaks form.
- Fold the cooled, melted gelatin into the whipped cream and mix in more mango puree gently.
- Layer one cooled cake on a serving platter, spread half of the mango mousse over it, then add the second layer and top with the remaining mousse.
- Chill the completed cake in the refrigerator for at least 4 hours until the mousse sets.
Notes
This cake can be kept in the fridge for up to 2 days or frozen for up to a month. Use ripe mangoes for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg