My Kitchen Antics: Mango mousse cake

Serves 13 to 16

Double it and make 2 cakes.

Sugar syrup

Caster sugar- 1/2 cup

Water- 1/2 cup 

Mango mousse

Mango puree- 2 cups

Powdered sugar- 1/4 cup (adjust as per the sourness of the puree)

Powdered gelatin- 3 tsp

Warm water- 7 tbsp

Double cream (whipping cream)- 600ml (around 2 cups)

Mango mirror glaze

Mango puree- 1/2 cup

Powdered sugar- 2 tbsp (adjust according to sourness)

Powdered gelatin- 3 tsp

Warm water- 5tbsp

Make the sugar syrup by mixing together the sugar and water and heating it in a microwave for about 30 to 45 seconds, just enough to melt the sugar completely. You can do this on the stove top as well.

For the mousse, mix the powdered sugar and mango puree together in a bowl and keep aside.

Mix the gelatin powder with 7 tbsp of hot water. Stir well to dissolve the gelatin completely.

Add this to the mango puree and mix well.

Whip double cream to a soft peak consistency using a hand beater or a free standing mixer with whisk attachment. 

Add the mango puree to the whipped cream and fold till well combined

When ready to assemble, place one sponge cake on a tray large enough to accommodate it and brush the sugar syrup over the entire cake. This is to moisten the cake. 

Pour over half of the mango mousse on to the cake and using an offset spatula spread it over the cake as evenly as possible. 

Top with the second cake and brush with the remaining sugar syrup.

Pour over the remaining mango mousse and smoothen it out as much possible.

Place in the refrigerator for a minimum of 4 hours or best overnight.

For the mango mirror glaze, add the mango puree and sugar together in a bowl.

Mix the gelatin powder with 5 tbsp of hot water. Stir well to dissolve the gelatin completely.

Add this to the mango puree and mix well.

Pour over the set mango mousse layer. Its ok if it spills over the sides, but make sure you cover the entire top of the mousse.

Keep in the refrigerator to set for at least 3 to 4 hours.

When ready to serve, slice off the edges to get neat servings.

Cut into squares, garnish with mango slices, berries and mint leaves and serve.

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