Mango Mousse Cake

Ingredients:

For the genoise:

• Clarified butter : 3 Tbsp
• All purpose flour : ⅔ cup + 2 Tbsp
• Eggs : 4
• Sugar : ⅔ cup

Soaking syrup :

• Sugar : 1 Tbsp
• Water : 1 Tbsp
• Kahlua : 1 Tbsp

For the mango mousse :

• Mango puree : 250 gm
• Whipped cream : 250 gm
• Sugar : 4 Tbsp
• Gelatin : 2.5 Tsp
• Water : 4 Tbsp

For the mango glaze :

• Mango puree : 250 gm
• Sugar : 2 Tbsp
• Gelatin : 1 Tbsp
• Water : 3 Tbsp

Preheat the oven to 180° C. Whisk the eggs and sugar in a mixing bowl, then keep it over the pan of simmering water and whisk it continuously till it becomes warm. Then remove it from fire and beat it well till it doubles in volume. Fold the ⅓rd of the flour into the egg mixture. Slowly combine it and fold in the rest of the flour. Add the butter into it and slowly mix it. Then pour it into the cake tin and bake it for 20 mins. 

To prepare the soaking syrup, mix all the 3 ingredients well and keep it aside.

For the mango mousse, soak gelatin in water and keep it aside. Lightly heat  the mango puree and sugar. Double boil the gelatin and pour it into the mango puree. Keep it aside. Then whip the cream till you can make soft peaks from the cream. Slowly fold in the mango puree into the whipped cream.

For the mango glaze, soak the gelatin in water for a few minutes and double boil it. Heat mango puree and sugar till it becomes warm and pour the gelatin into it and mix well. Allow it to cool.

Arrange the genoise on the base of the spring form pan. Then sprinkle the soaking syrup over it. Then pour the prepared mango mousse over it. Evenly spread it with a spoon and refrigerate it well. Once it is set, pour the mango glaze over it and again refrigerate it for 2 to 3 hrs. Then remove it from the spring form pan and serve it.