How to Prepare Perfect Mango mousse cake fit for newbie.

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This is your serious mango craving fix! Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are.

Use For mango cake.
Use _1/2 Purpose flour cup.
You need to prepare baking powder.
Use butter.
You need Mango puree.
You need Whole milk.
You need Sugar.
You need to prepare egg.
Provide salt.
Provide vanilla extrect.
Use Mango mouse.
You need to prepare _1/2 cup Mango puree.
Provide _1/4 cup 2 tbsp 300 ml whipping cream.
Provide Icing sugar 1/2 1/4 cup.
Use gelatin 1/4 cup hot water in dissolved.
Use Mango jelly glaze.
Provide Mango puree.
Use icing sugar (optional).
Prepare gelatin powder.
You need Hot water.
You need to prepare For garnish.
Provide Mango cub's.
You need Whipped cream.

Short Tips:

When keeping active ingredients that you will certainly use for food preparation it is an excellent habit to equip them in huge amounts and also freeze them in plastic bags. This will make preparing food much easier as well as much faster. For instance, when preparing vegetables, you can simply draw them out of the fridge freezer and also just steam them.

In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes..
In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside..
Now add in the eggs one at a time and beat until incorporated well..
Add in the mango puree and beat until combined well and creamy..
Add in the flour mixture and milk alternatively as batches and beat until well combined after each addition on low-medium speed. Don't forget to scrape down the sides of the bowl occasionally. Don't over-beat..
Pour the batter into the prepared pans and level the top. Tap the pans 3-4 times to release the air bubbles.
Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean..
Remove from oven and let the cakes cool in the pans for 10 minutes..
Then carefully loosen the edges using a knife and invert it onto a cooling rack and let them cool completely..
In a mixing bowl, beat together the whipping cream and sugar until it form soft peaks on low-medium speed. Refrigerate for 10 minutes..
In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved..
Once the gelatin is dissolved, add it in the mango puree and mix well..
Then add the mango puree-gelatin mixture into the whipped cream and combine well using a spatula..
Place the first cake in a 8 inch spring form cake pan. (I trimmed down my cakes, to fit in my 6 inch spring form cake pan.).
Pour little more than ¼ portion of mango mousse on top of the cake. Refrigerate for 15-20 minutes..
Then place the second cake and spread the remaining mousse on top of the second.
Level the top and refrigerate for 30 minutes to 1 hour..
Once the mousse is set, start making the jelly glaze..
In a bowl, add in the hot water and gelatin. Stir well until the gelatin is fully dissolved..
Once the gelatin is dissolved, add it in the mango puree and mix well..
Then add in the powdered sugar and mix well. (Optional).
Pour it carefully over the mousse cake, refrigerate until everything is set for about 3-5 hours..
Then carefully loosen the edges using a knife, and take out the side ring of the spring form pan..
Garnish with whipped cream mango cubes Enjoy the mango fiesta.... Yummmm..

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