I’ve finally gotten round to assembling the mango mousse cake that I’d planned to make a couple of weeks ago. I think I’ve just managed to catch the tail end of the mango season.
This cake is made up of alternating layers of springy sponge cake and mango mousse, topped with a layer of mango jelly, which I made using fresh mango puree and a dash of lemon juice to prevent the deep orange colour from turning brown.
For the sponge cake, I used a recipe from my mum’s cake recipe collection. The recipe makes a very “spongey” and soft cake. I’ll definitely be using it as a base for all my sponge cake recipes in the future.
For the mousse and jelly, I adapted Jo’s mango mousse / mango mirror recipes listed in Imperial Kitchen (a local food forum), using gelatine leaves instead of gelatine powder and adjusting the amount of whipped cream in the mousse. It was my first time using gelatine leaves and I got a little worried when the jelly showed no sign of thickening after I’d added the gelatine. In my overzealousness, I think I may have added one leaf too many, resulting in a jelly layer that was a little less sweet than I’d have liked.
Still, I loved the overall look, texture, taste and aroma of this cake. I especially liked the fact that the cake is entirely covered with mousse, without any unsightly layering on the sides. Thanks Jo for sharing your recipes!