Mango Mousse Cake (Part 1 of 2)

---------- Recipe via Meal-Master (tm) v8.05

Title: Mango Mousse Cake (Part 1 of 2)
Categories: Desserts
Yield: 14 Servings

--------------------------------SPONGE CAKE--------------------------------
1/2 c Sifted cake flour (not -temperature)
-self-rising) 1 ts Vanilla extract
1/8 ts Double acting baking powder 1/4 c Granulated sugar, used in
1/8 ts Salt -two separate measurements
2 lg Eggs, separated (at room

--------------------------------MANGO MOUSSE--------------------------------
2 Envelopes unflavored 1 c Sifted confectioners'
sugar,
-powdered gelatin -divided
1/2 c Water 2 ts Vanilla extract
4 5 large ripe mangos (about 1 2 c Heavy (whipping) cream
-pound each) 1/4 c Sour cream

----------------------------------ASSEMBLY----------------------------------
3 tb Seedless raspberry jam Mango slices, for garnish
2 c Toasted sliced almonds* Fresh raspberries, for
1/2 c Heavy (whipping) cream -garnish
2 ts Granulated sugar

*Position a rack in the center of the oven and preheat to 350 degrees F.
Spread the almonds in a single layer on a baking sheet and roast for 8 to
12 minutes, stirring two or three times, until the color of the nuts turns
from white to tan. Transfer the almonds to another baking sheet to stop the
cooking process.

Make the sponge cake: Position a rack in the center of the oven and preheat
to 350 degrees F. Lightly butter the bottom and side of a 10-inch
springform cake pan. Line the bottom of the pan with a circle of baking
parchment or waxed paper. Dust the side of the pan with flour and tap out
the excess. In a small bowl, using a wire whisk, stir together the flour,
baking powder and salt, until thoroughly blended. Sift the flour mixture
onto a piece of waxed paper. In a large bowl, using a hand-held electric
mixer set at high speed, beat the egg yolks and 2 tablespoons of the
granulated sugar for 4 to 6 minutes, until the batter is pale yellow and
forms a thick ribbon. Beat in the vanilla. In a grease-free large bowl,
using a handheld electric mixer and clean beaters, beat the egg whites at
low speed until frothy. Gradually increase the speed to high and continue
beating the whites until they start to form soft peaks. One teaspoon at a
time, gradually add the remaining 2 tablespoons of sugar and continue
beating the whites until they form stiff, shiny peaks. Scrape one-third of
the whites on top of the beaten egg yolks. Resift one-third of the flour
mixture over the whites and using a balloon whisk or a large rubber
spatula, fold the flour mixture and eg

Make the mango mousse: Put the water in a small heatproof cup. Sprinkle the
gelatin over the water and let the mixture stand for 5 minutes to soften.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture in hot, not
simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes,
until the gelatin granules dissolve completely and the mixture is clear.
Remove the pan from the heat. Leave the cup containing the gelatin mixture
in the hot water to keep the gelatin warm until ready to use. Peel the
mangos and cut the fruit away from the pit. Cut the fruit into large
chunks. Combine half of the mango chunks with 1/2 cup of the sugar in the
bowl of a food processor fitted with the metal chopping blade. Process the
mangos for 40 to 60 seconds, until pureed. Transfer the pureed mangos to a
large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar. Cook
the mango mixture over medium-low heat, stirring constantly until warm.
Remove the saucepan from the heat. Add the gelatin mixture and vanilla and
whisk until blended. Transfer the mango mixture to a large bowl and cool to
room temperature. In a chilled large bowl, using a handheld electric mix

continued in part 2

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