Mango mousse and white chocolate cake

Mango and White Chocolate Mousse Cake

Welcome to the world of sweet delights! Today, I will guide you step by step to create a special cake, perfect for celebrating special moments, such as anniversaries, or simply to bring a smile to the faces of your loved ones. This elegant cake with mango mousse and white chocolate is not only a visual masterpiece but also a refined culinary experience. It is easy to digest and full of delicious flavors, and the contrast between the cocoa sponge and the mango mousse makes it even more appealing.

Preparation time: 1 hour
Baking time: 25 minutes
Total time: 5 hours (including cooling time)
Number of servings: 12

Ingredients:

For the sponge cake: (for a 24 cm diameter cake pan)
- 6 eggs
- 6 tablespoons of sugar (approximately 180 g)
- 4 heaping tablespoons of flour (approximately 120 g)
- 2 tablespoons of cocoa

For the mango mousse:
- 400 g mango pulp (approximately 4 very ripe mangoes)
- 450 ml liquid cream
- 5 tablespoons of powdered sugar (or more, to taste)
- 25 g gelatin
- 60 ml warm water

For the mascarpone mousse:
- 250 g mascarpone
- 300 ml liquid cream
- 150 g white chocolate
- 10 g gelatin
- 60 ml warm water

For the glaze:
- 150 g white chocolate
- 100 ml liquid cream
- 2 g gelatin (1 sheet)

For the syrup:
- 200 ml water
- 150 g sugar
- 1 packet of vanilla sugar
- Rum (optional, 50 ml)

For decoration:
- Half a sliced mango
- Lindt white chocolate candies
- 150 g white chocolate for the chocolate rectangles on the edges

Preparation:

1. Preparing the syrup: In a saucepan, combine the water with the sugar and bring to a boil, stirring until the sugar completely dissolves. Let the syrup cool, then add the rum and vanilla sugar. This syrup will add moisture and flavor to the cake layers.

2. Preparing the sponge cake: Separate the eggs, placing the egg whites in a clean, dry bowl. Beat the egg whites until stiff peaks form, gradually adding the sugar, one tablespoon at a time, until fully dissolved. Then, add the yolks one at a time, mixing well after each addition. Sift the flour mixed with cocoa and gradually add it, folding gently from the bottom up to retain the air in the mixture. Bake in a preheated oven at 180°C, in a pan lined with parchment paper, for 20-25 minutes. Perform the toothpick test to check if it is done. Let the sponge cool on a rack.

3. Preparing the mango mousse: Soak the gelatin in warm water. Whip the cream until stiff with the powdered sugar and refrigerate. Peel the mangoes and puree the pulp using a blender. Add the dissolved gelatin to the mango puree and mix well. Fold in the whipped cream, being careful to retain the air in the mixture. Set the mousse aside.

4. Assembling the cake: In a springform cake pan, place one soaked sponge layer, pour one-third of the mango mousse and level it. Add the second sponge layer, another portion of mousse, and finally, the last sponge layer. If the mousse does not completely cover the last sponge, don't worry, as you will add a mascarpone mousse on top. Cover the cake with plastic wrap and refrigerate to set.

5. Preparing the mascarpone mousse: Soak the gelatin in warm water. Melt the white chocolate together with the liquid cream (without letting it boil) and let it cool. When it reaches a tolerable temperature, add the gelatin and mix well. Mix the mascarpone for a few seconds, then add the white chocolate mixture. Pour the mascarpone mousse over the cake layers and level it. Refrigerate the cake for at least 3 hours (or overnight, if you have the patience).

6. Preparing the glaze: Soak a sheet of gelatin for 10 minutes. Melt the white chocolate with the liquid cream (without letting it boil). When it has cooled slightly, add the drained gelatin and mix well. Let the glaze cool completely, then pour it over the cake taken out of the ring, ensuring it is on a rack to drain excess glaze. Decorate with white chocolate candies.

7. Final decoration: Slice the mango into thin slices to create a rose and place it on the cake. For a sophisticated look, you can create rectangles from melted white chocolate. Use strips of parchment paper to shape them, let them cool, and stick them to the cake with leftover white chocolate.

Serving and useful tips:
To achieve the best flavor, take the cake out of the refrigerator about 15 minutes before serving. This cake is refreshing and not too sweet, but if you want a more intense flavor, add powdered sugar to the mousses. The cake becomes even tastier after a few days of resting, if you manage to keep it that long!

Frequently asked questions:
- Can I use other types of fruit for the mousse? Yes, you can experiment with other fruits, but keep in mind to adjust the amount of sugar and gelatin.
- How can I avoid the layers showing when serving? You can trim the layers around to be smaller than the diameter of the cake pan or use a larger pan.
- What drinks do you recommend to accompany the cake? A fresh lemonade, a fruit tea, or a semi-dry white wine would be ideal combinations.

This mango and white chocolate mousse cake will surely be the star of your table! Use this recipe not only for special moments but also to treat yourself and your loved ones on ordinary days. I wish you happy cooking and unforgettable flavors!