Mango and Strawberry Mousse Cake

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Introduction:
This Mango and Strawberry Mousse Cake is a delightful and vibrant dessert, featuring layers of airy mango and strawberry mousse on a soft sponge base. The combination of tropical mango and sweet strawberry creates a refreshing, fruity flavor in each bite. Light and elegant, this cake is perfect for celebrations or to impress guests with a burst of color and flavor.

Ingredients

Sponge Cake Base:

  • All-purpose flour: ½ cup (65g)
  • Baking powder: ½ teaspoon
  • Salt: ¼ teaspoon
  • Eggs: 2 large
  • Sugar: ½ cup (100g)
  • Vanilla extract: 1 teaspoon

Mango Mousse:

  • Fresh mango puree: 1 cup (240ml) (from about 2 medium mangoes)
  • Sugar: ¼ cup (50g)
  • Heavy cream, whipped to soft peaks: 1 cup (240ml)
  • Unflavored gelatin: 1 tablespoon (dissolved in 3 tablespoons hot water)

Strawberry Mousse:

  • Fresh strawberry puree: 1 cup (240ml) (from about 1 cup strawberries)
  • Sugar: ¼ cup (50g)
  • Heavy cream, whipped to soft peaks: 1 cup (240ml)
  • Unflavored gelatin: 1 tablespoon (dissolved in 3 tablespoons hot water)

Optional Garnishes:

  • Fresh mango and strawberry slices
  • Whipped cream
  • Mint leaves

Instructions

  1. Prepare the Sponge Cake Base:
  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, beat the eggs and sugar on high speed until thick and pale. Mix in the vanilla extract.
  • Gently fold the dry ingredients into the egg mixture until combined. Pour the batter into the prepared pan and smooth the top.
  • Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Cool completely in the pan.
  1. Make the Mango Mousse:
  • In a bowl, combine the mango puree and sugar until the sugar dissolves.
  • Stir in the dissolved gelatin while the mixture is still warm, then fold in the whipped cream until smooth.
  • Spread the mango mousse evenly over the cooled sponge cake layer and refrigerate for 30 minutes to set.
  1. Make the Strawberry Mousse:
  • In a bowl, combine the strawberry puree and sugar until the sugar dissolves.
  • Stir in the dissolved gelatin, then fold in the whipped cream until smooth.
  • Spread the strawberry mousse over the set mango mousse layer and smooth the top.
  1. Chill and Set:
  • Cover the cake and refrigerate for at least 4 hours or overnight to allow the mousses to set completely.
  1. Decorate and Serve:
  • Carefully remove the cake from the springform pan. Garnish with fresh mango and strawberry slices, whipped cream, or mint leaves if desired. Slice and serve chilled.

Tips for Success

  • Chill each layer for at least 30 minutes to ensure they set well before adding the next.
  • Use ripe mangoes and strawberries for the best flavor and natural sweetness.
  • Gently fold whipped cream into the fruit puree to keep the mousse light and airy.

Recommendations

  • Serve each slice with an extra dollop of whipped cream or fresh fruit on the side.
  • This cake is best enjoyed cold, so keep it refrigerated until ready to serve.

Nutrition (per slice, based on 12 servings)

  • Calories: 230 kcal
  • Protein: 4g
  • Carbohydrates: 30g
  • Fat: 10g
  • Fiber: 1g
  • Sodium: 50mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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