Mousse mango cake

8 servings
1 day

I have baked a lot of cakes in my life, but I will call this one one of the most delicious. Three different layers are similar in taste at the same time, but also very different - the cheesecake is creamier, the jelly is brighter, the mousse is the most tender. It's a long time to make a cake, but not difficult at all. It took me two days.

How to make a mousse cake with mango? Make the biscuit first. Prepare the products for it. They should be room temperature, so take the eggs out of the fridge beforehand. Take eggs not large, of the first category. Odorless oil. Instead of vanilla sugar, you can take vanillin, you will need it quite a bit, at the tip of a knife.

Wash the eggs well, rub and break into a large bowl. Start whisking them with a mixer, gradually adding sugar, vanilla sugar and salt. Beat the eggs until whitened and doubled in volume.

Mix the flour with baking powder. In portions, start sifting it into the egg mass, kneading the dough after each addition in neat, bottom-up motions. Do not let the flour sieve, it will saturate it with oxygen, the biscuit will turn out to be more magnificent as a result. You may get more or less flour than I do. Navigate the consistency of the dough.

When all the flour is added, you get such a rather thick dough.

Add the vegetable oil to it and then the boiling water. Stir the dough quickly until completely uniform.

Prepare the baking tin. This amount of products is designed for 16 centimeters. I baked in a shape without a bottom wrapped in foil. The uniform did not lubricate anything. Pour the dough into the mold.

Preheat the oven to 180C. Bake the biscuit in it for 35-45 minutes. Check your readiness with a wooden stick - it should come out of the middle dry. Remove the finished biscuit from the oven and cool completely.

Cut the cooled sponge out of the tin, wrap in cling film and place in the fridge overnight. In the cold, the biscuit stabilizes and will not crumble.

The next step is to make a mango cheesecake. Prepare the products for it. They should be room temperature, so remove the cheese and cream from the fridge beforehand. Take the ready-made mango puree, now you can freely buy this in stores. Choose cream of high quality, without vegetable fats, 33%. Cheese - without additives and by no means melted. The recipe is for instant gelatin.

Pour cold boiled water over the gelatin, stir and leave to swell. 5 minutes will be enough, the instant gelatin will have time to swell.

Fold the cheese, cream and icing sugar into a bowl.

Using a whisk, mix the products until completely uniform. Interfere with the hand whisk, the cheesecake does not need airiness, it should be dense and homogeneous.

Add the swollen gelatin to the mango puree, mix.

Warm the mass by any means (heat, water bath or microwave) until the gelatin is dissolved. Do not allow it to boil - gelatin will lose its gelling properties.

Add a spoon of cheese mass to the warm mango mass with gelatin, mix. This is necessary to equalize the temperature of both masses.

Add the gelatin mass to the rest of the cheese and mix well.

Take a shape with a diameter of 14 cm, cover the bottom with cling film and set on a flat surface. Pour the cheesecake mass into it, flatten the top. Put in the freezer until completely frozen. I kept the cheesecake all night.

Next, cook the mango jelly. Prepare the products for her. Use the same instant gelatin.

Soak it to swell in cold boiled water.

Stir the sugar with the starch. Pour the mango puree into a sauté pan and put on a small heat. As soon as it heats up and bubbles, with continuous stirring, pour a mixture of sugar and starch into the mash. Continue to cook the mash for a minute.

Then remove the mash from the heat and add the swollen gelatin to it. From the hot mass, the gelatin will dissolve, mix it until homogeneous. Then cool the mass, stirring it so that it does not form a crust on top.

Tighten the bottom of a 14-centimeter shape with cling film. Place it on a flat surface. Pour the mango jelly into the tin and put it in the freezer until completely set.

Next step, make the cream. Prepare the products for it. For cream, cream and cheese must be cooled. Keep them in the fridge for at least an hour.

Add all the ingredients - cheese, cream and powder - to the bowl.

Using a mixer, whisk them until smooth. The cream is ready.

Remove the biscuit from the refrigerator, release from the film. Cut it into 4 cakes.

And just now, start making mango mousse. Prepare the products for it. Cool the cream well.

Soak gelatin in cold water to swell.

Whisk the cream with the sugar mixer, but not to the peaks, but only to a slight thickening.

Melt the swollen gelatin in any way. I drowned on a stove in a saucepan. Don't let it boil, it will lose its properties.

Add a spoon of mango puree to the melted gelatin, mix. And only then mix the gelatin with the remaining mash. This is necessary to equalize the temperature of both masses.

Then pour the cream into the mango mass. Stir. Mousse is ready.

It remains to collect the cake. Take a ring with a diameter of 16 cm. Line the sides with a dense acetate film. Instead, a cut dense file is suitable. Place the shape on a flat surface. Lay the first cake on the bottom. I soaked it in sugar syrup, just mixed sugar and water in equal proportions.

Put the frozen cheesecake on the cake. I only had one 16cm shape, so the cheesecake is the same size as the bark. Lay 14 cm cheesecake exactly in the center.

Grab half the cream and spread it evenly over the cheesecake. If you have a 14cm cheesecake, then fill the gap between it and the walls with cream. It is convenient to do this with a pastry bag.

Put a second cake on the cream. Soak it up.

Pour mango mousse onto the cake, flatten. It is liquid enough, let it not scare you, gelatin will then do its job.

Put a third cake on the mousse. Soak it up again.

Place the frozen mango jelly in the center. I have it again the same size as the bark.

Put the second half of the cream on the jelly, level.

Lay the last bark on top. Soak it up. Put the cake in the fridge until fully stabilised, for 8-12 hours.

Release the finished cake from the film and decorate as desired. I made another small portion of cream and smeared it over my sides and top. Chill the cake for a couple more hours. Then serve to the table. Enjoy your meal!

Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.

Read all the secrets of making a tall, beautiful, lush biscuit in an article about biscuit dough.

Is it possible to replace baking powder with soda, how to add them correctly so that the pastries are lush, how to avoid an unpleasant soda taste and much more read in the article "Baking powder or baking soda - what is better? "