Mango and Passion Fruit Mousse Cake

Mango and Passion Fruit Mousse Cake

By June 28, 2016

Mango and Passion Fruit Mousse Cake

A beautiful and light summery dessert with a punch of flavour. The smooth creamy mousse balances the mango and passion fruit curd out wonderfully.

  • Prep Time : 25 minutes
  • Cook Time : 25 minutes
  • Yield : 12
  • Allergens :



Mango and Passion Fruit Mousse Cake

1. Pre-heat the oven to 180 C,  350 F, Gas mark 4.

2. Lightly grease an 8" square spring form tin and line with parchment paper.

3.  Whisk the eggs and sugar together in a clean bowl.  Place of a pan of simmering water and whisk until the mixture is warm.  The egg needs to be whipped up without cooking.

4. Put the egg mixture into a bowl of a stand mixer and whisk until it forms soft waves.

5. Sift the flour over  the egg mix and carefully fold in with a  spatula.

6. Combine the melted butter and vanilla essence together in a small bowl. Pour a bit of the egg batter into the butter and stir together. Pour all of the butter then back into main batter and fold in to combine.

7. Pour batter into the tin and smooth out evenly. Bake for 20-25 minutes until top is golden brown and springs back when you press it lightly.

8. Remove from oven and  let it cool on wire rack for about 10 minutes before removing from the tin. Let finish cooling on wire rack.

For the curd:

9. Whisk mango puree, Sugar and Crumbs Mango and Passion Fruit Natural Flavoured Icing Sugar (or any flavour of your choice) and eggs together in a metal bowl.  Place over a pan of simmering water.

10. Cook for about 6 minutes whisking constantly until mixture thickens and coats the back of a spoon.

11. Remove from the heat.  Add the butter several pieces at a time and stil until fully combined.  Pour curd into a container and press cling film onto the surface.  Cover and chill until ready to use.

For the mousse:

12. Make the mousse just before you are ready to assemble the cake.  Sprinkle gelatine powder over 6 teaspoons (30ml) of water in a small bowl.  Let it dissolve for around 5 minutes until it is a solid mass.

13. Add the Sugar and Crumbs Mango and Passion Fruit Natural Flavoured Icing Sugar into a saucepan. Add the gelatin. Cook on medium heat until gelatin is melted and incorporated into the sugar.

14. Let cool but don't let the mixture set.

15. Whip the double cream to soft peaks and then carefully add in the sugar, gelatin mix and fold in until combined.

To assemble:

16. Line the 8" spring form tin again.

17. Place the layer of cake in the bottom of the tin.  Spread a thick layer of mango curd over the cake layer.

18. Pour the mango mousse over the top of the cake layer and spread evenly. Place in refrigerator to set for about an hour.

19. Cover with grated white chocolate to decorate.





Credits:Laura Sugar and Crumbs Kitchen

Mango and Passion Fruit Mousse Cake

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