mango cake with cantaloupe mousse

Mango and Cantaloupe Mousse Cake: A Tropical Delight

If you're looking for a quick and impressive dessert, the mango and cantaloupe mousse cake is the perfect choice. This cake not only looks spectacular but also combines sweet and fresh flavors, making it ideal for any occasion. So, get ready to transform your kitchen into a tropical paradise!

Total Preparation Time: 1 hour 15 minutes
Baking Time: 30-40 minutes
Cooling Time: min. 4 hours (ideally overnight)
Number of Servings: 10-12

Recipe Story

The mango and cantaloupe mousse cake is a beloved dessert for its airy texture and fresh taste. It is a perfect combination of a light and fluffy sponge cake complemented by delicious mousse, bringing an exotic touch to every slice. This recipe can be customized according to the season, using your favorite fruits, and the flavor combinations can vary, making it even more versatile.

Necessary Ingredients

For the Sponge Cake:
- 4 eggs
- 4 tablespoons water
- 8 tablespoons sugar
- 8 tablespoons flour
- 1 pinch of salt
- Butter for greasing the pan

For the Cream:
- 500 ml liquid cream
- 100 g sugar
- 20 g gelatin
- 1/2 cantaloupe (medium-sized)
- 1 can of mango compote (about 400 g)
- 2 packets of vanilla sugar

Step by Step: Preparing the Cake

Step 1: Preparing the Sponge Cake

1. Separating the Eggs: Start by separating the egg whites from the yolks. Make sure the bowls are clean to achieve fluffy egg whites.

2. Beating the Egg Whites: In a large bowl, add the 4 tablespoons of water over the egg whites. Beat them with an electric mixer on medium speed until they become frothy. Then, gradually add the sugar in 3 batches, continuing to beat until you get a firm, glossy meringue.

3. Incorporating the Yolks: Add the yolks one at a time, gently mixing after each addition until fully incorporated.

4. Adding the Flour: Sift the flour and add it gradually, mixing with a spatula or wooden spoon to avoid losing air in the batter.

5. Baking the Sponge: Grease a cake pan with butter and pour the batter into it, leveling it evenly. Place the pan in the preheated oven at 180°C and bake for 30-40 minutes or until the sponge is golden and passes the toothpick test. Allow it to cool completely.

Step 2: Preparing the Cantaloupe Mousse

1. Preparing the Gelatin: Soak the gelatin in cold water for 10 minutes.

2. Whipping the Cream: Whip the 500 ml of liquid cream with the vanilla sugar until it becomes firm. I recommend using cream with over 30% fat content for a better texture.

3. Preparing the Cantaloupe Puree: Peel and cut the cantaloupe into cubes. Blend it until you obtain a smooth puree. In a saucepan, add the cantaloupe puree, 50 g of sugar, and the juice of one tablespoon of lemon. Heat the mixture over low heat. Do not let it boil!

4. Incorporating the Gelatin: When the mixture is warm, add the squeezed gelatin and mix well until it completely dissolves. Let it cool slightly.

5. Combining with the Cream: When the mixture is cool, add half of the whipped cream to the cantaloupe puree, mixing gently.

Step 3: Preparing the Mango Mousse

1. Preparing the Mango Puree: Drain the mangoes from the compote and blend them until you obtain a puree. In a saucepan, heat the mango puree with the remaining sugar and add the 8 g of gelatin.

2. Mixing with the Cream: Once cooled, add the rest of the whipped cream and mix gently to retain the air.

Step 4: Assembling the Cake

1. Cutting the Sponge: When the sponge is completely cooled, cut it into 3 equal layers.

2. Soaking the Layers: On each sponge layer, pour the syrup from the mango compote to soak them. Use a pastry brush to evenly distribute the syrup.

3. Adding the Cream: Start with the cantaloupe mousse, spreading some on the first sponge layer. Then, add the second sponge layer and repeat the process with the mango mousse. Continue this way until you assemble all 3 layers, finishing with the mango mousse on top.

4. Cooling the Cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, but ideally leave it overnight.

Serving the Cake

When you're ready to serve the cake, I recommend decorating it with fresh mango slices and a few mint leaves for a vibrant look. This cake pairs perfectly with a glass of cold lemonade or a scoop of vanilla ice cream.

Calories and Nutritional Benefits

Each serving of mango and cantaloupe mousse cake has approximately 300-350 calories. Cantaloupe is rich in vitamins A and C, providing hydrating and antioxidant effects, while mango contributes essential fiber and antioxidants. This dessert not only delights your taste buds but also offers significant nutritional benefits.

Frequently Asked Questions

1. Can I use other fruits?
Of course! This recipe is versatile. You can try using strawberry, raspberry, or pineapple puree.

2. How can I make the cake easier?
You can use a store-bought sponge cake, which will reduce the preparation time.

3. Is it necessary to use gelatin?
Gelatin helps the mousse have a firmer texture, but you can use agar-agar for a vegetarian option.

4. How can I customize this cake?
Add flavors like vanilla or orange to the mousses or use another type of flavored cream.

Now that you have all the necessary information, you are ready to try this mango and cantaloupe mousse cake recipe. Whether you serve it at a party, a birthday, or simply to treat yourself, this dessert will surely impress. Happy cooking!