Mango and Passionfruit Mousse Cake

Mango and Passionfruit Mousse Cake

By June 28, 2016

A beautiful and light summery dessert with a punch of flavour, the smooth creamy mousse balances the Mango and passionfruit Curd out wonderfully

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



For the Cake

  • Preheat oven to 350c. Lightly grease an 8" square spring form tin and line with a piece of parchment paper.
  • Whisk the eggs and sugar together in a clean bowl.  Place over a saucepan of simmering water and whisk until mixture is warm (you want to whip up the egg without actually cooking it).
  • Put the egg mixture into a bowl of a stand mixer and whisk until it forms soft waves.
  • Sift the flour over  the egg mix and carefully fold in with a  spatula.
  • 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.
  • 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.
  • 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 Mango Curd

  • Whisk mango puree, icing sugar and eggs together in a metal bowl. Place over saucepan of simmering water.
  • Cook for about 6 minutes, whisking constantly, until mixture thickens and coats back of a spoon.
  • Remove from heat. Add butter several pieces at a time and stir until fully combined. Pour curd into a container and press piece of plastic wrap against surface. Cover and chill until ready to use.

For the Mousse

  • Make the mousse right before you are ready to assemble the cake. Sprinkle gelatin powder evenly over 6 teaspoons (30ml) of water in a small bowl. Let it dissolve for about 5 minutes until it is a solid mass.
  • Add the icing sugar into a saucepan. Add the gelatin. Cook on medium heat until gelatin is melted and incorporated into the sugar.
  •  Let cool but don't let the mixture set.
  • Whip the double cream to soft peaks and then carefully add in the sugar, gelatin mix and fold in until combined

To assemble

  •  Line  the  8" square spring form tin again
  • Place the layer of cake in the bottom of the tin . Spread a thick layer of mango curd over the cake layer.
  • Pour the mango mousse over the top of the cake layer and spread evenly. Place in refrigerator to set for about an hour
  • Cover with grated white chocolate to decorate

Credits:Laura Sugar and Crumbs Kitchen

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