This cake is definately for mango lover!!!!
For the genoise sponge base:
- 2 eggs
- 50g castor sugar
- 15g unsalted butter
- 50g plain flour, sifted
- 17g gelatine powder
- 60g hot water
- 350g whipping cream
- 3 tbsp icing sugar
- 300g mango puree
- 200g cubed mango
- 150g mango puree
- 1 tbsp gelatin
- 4 1/2 tbsp boiling water
- fruits for decoration, optional
First make the sponge: Heat the oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.
Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water ( don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volumn. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.
Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15-20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.
Line the sides of the same tin with baking parchment, first snipping a line of little "feet" along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.
To make the mango mousse: In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refridge to chill.
In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well. Add the mango mixture to whipped cream. Mix well till incorporated.
Pour half the mango mousse over the prepared sponge tin. Add mango cubes and cover with the remaing mousse. Let it set for 30 to 45 minutes in the fridge.
To make the mango puree topping: Dissolve gelatine in hot water. Mix into mango puree. Wait until the mousse is set and the topping is cooled, arrange sliced fruits carefully. Let the cake chill for at least 3 hours before removing the cake ring.