Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Mango Mousse Mirror Coconut Cake

If you love mango mousse as well as mangoes then this is the cake you should go for. The combination of fresh mangoes and luscious mousse is a double bonanza packed up in a cake. This Mango Mousse Mirror Coconut Cake is not only impressive but spectacular!
Posted By: Leilani
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer172 Times Printed

Prep Time: 30 | Cook Time: 20-25 minutes | Ready In: 50-55 minutes
Ingredients: Print   Add to cart
US Metric

Coconut Butter Cake

3/4 cup flour

2/3 tsp baking powder

1/4 cup butter, room temperature

1/2 cup sugar

1 large egg, separated

1/2 cup coconut milk

1/2 cup shredded coconut

Mango Mousse

2 cups whipping cream, chilled

1/2 oz gelatin

1/2 cup cold water

2 cups mango puree (about 2 mango's or used canned/frozen)

1 ¾ oz icing sugar

Mango Mirror

1/2 oz gelatin

1 Cup (cold) water

1 ½ oz sugar

4 ½ oz mango puree (about ½ mango)


Cooking Process:

Coconut Butter Cake

Preheat the oven to 350°F. Butter an 8" square baking pan. Line the bottom with baking paper cut to fit. Butter the paper and dust the bottom and sides with flour.

Sift the flour and baking powder.

Cream the butter and sugar together until light and fluffy. Beat in the egg yolk. Gently fold 1/2 of the flour/baking powder mixture into the butter/sugar mixture. Fold in half of the coconut milk. Fold in 1/2 of the remaining flour mixture, followed by the rest of the coconut milk. Gently fold in the remaining flour mixture until combined.

In a clean bowl, whip the egg white until medium peaks form. Fold the egg white into the batter, then fold in the shredded coconut. Be careful not to overmix. Transfer the mixture to the baking pan.

Bake for 20 to 25 minutes. Leave to cool on a wire rack for 3 minutes. Place a wire rack on top of the baking pan and invert the cake. Peel off the baking paper and let cool completely on the racks. Cut out a round with a high cake ring of about 7" and leave the cake inside.

Mango Mousse

Whip the whipping cream until soft peaks. Cover and put it in the fridge.

Soak the gelatine in the water for a few minutes. Meanwhile mix the mango puree with the icing sugar. Heat the gelatine/water mixture in the microwave until dissolved. I popped it in for 30 seconds at a time and stirred every time.

Add the gelatine mixture to the mango puree and mix well. Add the mango mixture to the whipped cream until well combined. Pour the mango mousse into the cake ring on top of the cake layer. Chill for at least 4 hours.

Mango Mirror

Soak the gelatin in about half of the cold water. Meanwhile heat the rest of the water with the sugar and stir until the sugar is dissolved. Turn off the heat. Add the soaked gelatin to the water/sugar mixture. Stir until all the gelatin has dissolved. (Heat gently if the gelatin doesn't dissolve).

Add the gelatine mixture to the mango puree and allow to cool down to room temperature. Pour the mirror through a sieve on top of the chilled mousse. Allow to set in the fridge.

Comments:

UA-24244452-1