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MANGO MOUSSE CAKE #DESSERT #MANGO

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Mango Mousse Cake is a succulent combination created utilizing mangoes and delicate chocolate genoise. As it's late spring and mangoes are promptly accessible you can make Mango Mousse Cake at whatever point you need. This is the most astounding pastry, I have ever eaten. Delicate and light chocolate genoise secured with a layer of OH-SO-MELT-IN-YOUR-MOUTH mango mousse ,wrapped with a chocolate neckline. What else would you be able to inquire? 

I am yet to store mango puree this year yet as I had some forgotten about from the earlier year, I thought of utilizing it up. What's more, I am so happy I did. Out this formula an attempt this late spring. Perfect for filling in as a pastry or during high tea, Mango Mousse Cake makes my heart beat quicker to taste it at whatever point I heat it. Furthermore, I am certain you would love it as well! You may make Kesar Mango Kulfi in the event that you like savoring a desi dessert!
Ingredients:
For the chocolate genoise:

  • Clarified butter - 3 tbsp If not available, use normal butter
  • All purpose flour- 1/3 cup + 1 tbsp
  • Cocoa Powder- 1/3 cup + 1 tbsp
  • Eggs-4 at room temperature
  • Sugar-2/3 cup

For the soaking syrup:

  • Sugar -1 tbsp
  • Water - 1 tbsp
  • Kahlua - 1 tbsp or you can dissolve a tsp of coffee powder in a tbsp of water

For the mango mousse:

  • Gelatin powder - 2 and 1/2 tsp
  • Water - 4 tbsp
  • Mango Puree -250 gm I made my own puree, but you can buy it from any store
  • Sugar - 4 tbsp if using store bought puree, use a little less sugar  
  • Fresh cream - 250 gm

For the mango jelly:

  • Mango Puree - 250 gm
  • Sugar - 2 tbsp only if using homemade puree
  • Gelatin- 1 tbsp
  • Water- 3 tbsp

Instructions:

  1. For the chocolate genoise:
  2. Grease and flour 3 , 6 inch springform pans.
  3. Line the pans with parchment paper.
  4. Pre heat the oven to 180 degree C.
  5. Sift all purpose flour and cocoa powder together.
  6. Add eggs and sugar in a mixing bowl and whisk to mix together.
  7. Keep the bowl over a pan of simmering water and whisk constantly , till the egg and sugar mixture is warm to touch.
  8. Make sure the bottom of the bowl does not touch the water and water should not boil, just simmer.
  9. When the mixture is warm, remove the bowl from the pan and whisk with a blender till it triples in volume.
  10. Add 1/3 rd of the flour to the bowl and fold gently to incorporate it.
  11. Fold the rest of the flour in two more additions.
  12. Spoon, 1 cup of batter in the bowl which had melted butter and fold with a spatula.
  13. Fold this mixture in the remaining batter.
  14. Pour the batter in the prepared pans equally.
  15. Bake for 12-15 minutes, until a tooth pick comes out clean.
  16. Remove from the oven and let it cool in the pan completely.
  17. Remove from the pan.
  18. You can wrap this cake in a cling wrap and refrigerate it for 2 days or freeze for 3 months.
  19. For the soaking syrup:
  20. Mix all the ingredients in a bowl and set aside

For the mango mousse:

  1. Mix gelatin with water and stir well
  2. Heat mango puree and sugar in a pan, just until warm
  3. Add the gelatin and mix well, till it is completely dissolved
  4. Remove from heat and cool
  5. Whip the fresh cream till soft peak forms
  6. Gently fold the cooled mango puree in the whipped cream

For the mango jelly:

  1. Mix gelatin with water and stir well.
  2. Heat mango puree ( and sugar ) in a pan, just until warm.
  3. Add the gelatin and mix well, till it is completely dissolved.
  4. Remove from heat and cool.

Assembly:

  1. Keep the Genoise on the plate you want to serve it on.
  2. Cut a strip of parchment paper and wrap it around the cake.
  3. Secure the parchment paper with tape.
  4. Put the ring of the springform pan around it.
  5. Brush the cake with 1/3 rd of the soaking syrup.
  6. Pour 1/3 rd of the mango mousse over the cake and let it set in the refrigerator for at least 2 hours ( make the mousse just when you have to pour it ).
  7. Pour 1/3 rd of the mango jelly on top of the mango mousse ( make the jelly just when you have to pour it ).
  8. Let it set in refrigerator for 2 hours.
  9. Assemble the other 2 cakes in the same way.
  10. Remove the cake from the Refrigerator and decorate as you want.
  11. Serve chilled.

For more detail :http://bit.ly/2YiFL7I

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