Servings : 7-8" round cake
This is a light, creamy and delicious cake that is served cold and can pass for a dessert too! With mango as the main flavoring and ingredient, the cake has a sweet and exotically delicious flavour. The rich creamy mango mousse sandwiched between layers of soft and airy sponge cake makes the combination unbeatable!
You will need a spring-form pan or a cake ring to hold everything neatly as the cake sets. This is because with such a pan, you can later easily un-mold your cake once the mousse has set without ruining all the work that you did of neatly layering everything. If you don’t have a spring-form or cake ring, you can do this in a regular pan, make sure it is the same size as your cake. Serving out of a regular pan can be a bit tricky though as it will be hard to lift out the cake neatly with that soft creamy mousse in the middle.
Preparing this cake is very easy. It is in 3 stages. Making the Sponge Cake, preparing the Mango Mousse, and the assembling/setting of the cake.
STEP 1: Bake the Cake
First, prepare the cake. I have used my Sponge Cake recipe for this.
Allow the cake to cool completely. Make sure you keep the cake covered with a light clean kitchen towel as it cools to prevent it from drying out. You can even prepare the cake a few hours or up to a day early and just wrap it well with cling film until needed.
STEP 2: Prepare the Mousse
Next, prepare the Mango Mousse using THIS recipe.
Do not allow the mousse to set. As soon as it is ready, start assembling your cake.
STEP 3: Assembling/Setting of the Cake
Slice the cake in half to make two layers. Brush the inside of both layers with the simple sugar syrup (mentioned in the cake recipe).
Place the bottom layer of the sponge cake into the spring-form. Pour the mango mousse on-to the cake and spread it gently and evenly with a spatula.. You can use as much mousse as you want, depending on what thickness you want the mousse layer to be. I used about 2-3 cups and reserved the rest of the mousse to serve separately as a dessert.
Cover the pan with cling wrap or any plastic covering and refrigerate for 20 minutes. This helps the mousse to begin setting. Remove the pan and gently place the top half of the sponge cake on top of the mousse. Cover the pan again and refrigerate overnight or for up to a day. This time allows the mousse to set properly within the cake.
When the cake has set, whip 1 cup of whipping cream with 1 tbsp of sugar and a few drops of vanilla until it thickens to Soft Peaks. Pour this over the top of the cake. If you want, you can slide the cake out of the pan at this point and transfer to a cake plate. Cover the sides of the cake with whipped cream too, if you want!
Top the cake with slices or cubes of fresh mango. Serve your perfect Mango Mousse Cake!