Mango-Orange Mousse Cake Recipe π°π₯π
Overview:
This delightful Mango-Orange Mousse Cake is a true celebration of tropical flavors, combining the lusciousness of mangoes with the zesty brightness of oranges. Perfect for dessert enthusiasts and those looking to impress with a homemade treat, this cake promises a burst of freshness in every bite. With a prep time of just 30 minutes and a total cook time of 45 minutes, it’s a relatively quick and easy recipe that yields impressive results. So let’s dive into the culinary adventure of creating this heavenly dessert!
Ingredients:
Here’s what you’ll need to gather before you embark on your baking journey:
For the Cake:
- 1/2 cup cake flour
- 1/2 tsp baking powder
- 2 eggs
- 2/3 cup sugar
- 1/2 cup unsalted butter
For the Mango-Orange Mousse:
- 2 ripe mangoes
- 1/4 cup sugar
- 2 tsp unflavored gelatin
- 1 cup heavy cream
For the Frosting and Garnish:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup orange liqueur
- Sliced almonds
- Additional mango slices for garnish
Instructions:
Let’s break down the preparation process step by step:
For the Cake:
- Preheat and Prepare: Start by preheating your oven to 400Β°F (200Β°C). Butter two 9-inch round cake pans and line the bottoms with waxed paper. Butter the paper and lightly dust with flour.
- Mix Dry Ingredients: Sift together the cake flour and baking powder in a medium bowl.
- Beat Eggs and Sugar: Using an electric mixer, beat the eggs and sugar in a large bowl until frothy and pale yellow, forming a slowly dissolving ribbon when the beaters are lifted, about 4 minutes.
- Incorporate Flour Mixture: Gently fold in the sifted flour mixture until just combined.
- Add Butter: Fold a heaping tablespoon of the batter into the melted butter, then fold the butter mixture back into the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and bake for approximately 10 minutes, or until the cakes are lightly golden around the edges and a toothpick inserted into the centers comes out clean.
- Cool: Allow the cakes to cool completely in the pans on a wire rack.
For the Mango-Orange Mousse:
- Prepare Gelatin: In a small bowl, pour the orange liqueur and sprinkle the gelatin over it. Let it soften for about 10 minutes.
- Puree Mangoes: Using a food processor, puree the ripe mangoes until smooth. Measure out 2 1/2 cups of the puree and return it to the processor (reserve the remainder for garnish).
- Sweeten Mango Puree: Add sugar to the mango puree in the processor and blend until well combined.
- Dissolve Gelatin: Place the bowl of gelatin over a saucepan of simmering water and stir until the gelatin dissolves completely. Then, add it to the mango puree mixture and blend thoroughly.
- Whip Cream: In a separate large bowl, whip the heavy cream until soft peaks form. Gently fold in the mango mixture until fully incorporated.
Assembling the Cake:
- Layer Cake: Transfer one of the cooled cake layers to a 9-inch springform pan with high sides.
- Add Mousse: Spread the mango mousse evenly over the cake layer in the springform pan.
- Top with Second Layer: Carefully place the second cake layer on top of the mousse and press lightly to secure it.
- Chill: Wrap the assembled cake tightly with plastic wrap and refrigerate for at least 4 hours, or overnight if preparing ahead.
For the Frosting and Garnish:
- Whip Cream: Whip the remaining heavy cream until soft peaks form. Add powdered sugar and orange liqueur, then beat until firm peaks form.
- Frost Cake: Release the sides of the springform pan and transfer the cake to a serving platter. Frost the top and sides of the cake with the whipped cream mixture.
- Decorate: Press sliced almonds onto the sides of the cake and garnish the top with additional mango slices. For an extra touch, brush the mango slices with the reserved mango puree.
Serve slices of this Mango-Orange Mousse Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat that’s sure to impress! Enjoy the tropical paradise of flavors with every delightful bite.
