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Cake with mango mousse and white chocolate

 
Cake with mango mousse and white chocolate
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $7.38 One serving costs about $7.38 One serving costs about $7.38

$7.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

For $7.38 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 3030 calories, 55g of protein, and 74g of fat each. This recipe from Foodista has 1 fans. If you have chocolate, warm water, cake - diameter cm, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Mango Mousse With Chocolate Cake Lining, White Chocolate Mousse Cake 2, and Strawberry & white chocolate mousse cake for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps cocoa
cocoa
6
6 eggs
eggs
4 Tbsps
4 Tbsps full fat soy flour
full fat soy flour
2 g sheets
2 g sheets gelatin
gelatin
0.35 oz
0.35 oz gelatin
gelatin
0.88 oz
0.88 oz gelatin
gelatin
24
24 lb cake
lb cake
some
some white M&M'S Chocolate Candies
white M&M'S Chocolate Candies
some
some mango
mango
14.11 oz
14.11 oz mango pulp
mango pulp
8.82 oz
8.82 oz mascarpone
mascarpone
5 Tbsps
5 Tbsps powdered sugar
powdered sugar
6 Tbsps
6 Tbsps sugar
sugar
7.06 oz
7.06 oz sugar
sugar
1
1 vanilla bean sugar
vanilla bean sugar
2.03 oz
2.03 oz water
water
6.76 oz
6.76 oz water
water
3.38 oz
3.38 oz whipped cream
whipped cream
5 cups
5 cups whipped cream
whipped cream
7.5 cups
7.5 cups whipped cream
whipped cream
5.29 oz
5.29 oz white chocolate
white chocolate
5.29 oz
5.29 oz white chocolate
white chocolate
2 Tbsps cocoa
2 Tbsps
cocoa
6 eggs
6
eggs
4 Tbsps full fat soy flour
4 Tbsps
full fat soy flour
2 g sheets gelatin
2 g sheets
gelatin
0.35 oz gelatin
0.35 oz
gelatin
0.88 oz gelatin
0.88 oz
gelatin
24 lb cake
24
lb cake
some white M&M'S Chocolate Candies
some
white M&M'S Chocolate Candies
some mango
some
mango
14.11 oz mango pulp
14.11 oz
mango pulp
8.82 oz mascarpone
8.82 oz
mascarpone
5 Tbsps powdered sugar
5 Tbsps
powdered sugar
6 Tbsps sugar
6 Tbsps
sugar
7.06 oz sugar
7.06 oz
sugar
1 vanilla bean sugar
1
vanilla bean sugar
2.03 oz water
2.03 oz
water
6.76 oz water
6.76 oz
water
3.38 oz whipped cream
3.38 oz
whipped cream
5 cups whipped cream
5 cups
whipped cream
7.5 cups whipped cream
7.5 cups
whipped cream
5.29 oz white chocolate
5.29 oz
white chocolate
5.29 oz white chocolate
5.29 oz
white chocolate

Equipment

baking paper
baking paper
food processor
food processor
whisk
whisk
microwave
microwave
toothpicks
toothpicks
oven
oven
sauce pan
sauce pan
spatula
spatula
knife
knife
bowl
bowl
frying pan
frying pan
baking paper
baking paper
food processor
food processor
whisk
whisk
microwave
microwave
toothpicks
toothpicks
oven
oven
sauce pan
sauce pan
spatula
spatula
knife
knife
bowl
bowl
frying pan
frying pan


Instructions

  1. It sounds complicated, But it is not so.
  2. First make the syrup, to have time to cool until the sponge cake is ready.
  3. Syrup: In a saucepan put together water and sugar and boil Them until They are Completely dissolved. Let it cool THEN add rum and vanilla.
  4. Sponge cake:
  5. Separate the eggs and, in a very clean and dry bowl, whip the egg whites until stiff. Add the sugar, spoon by spoon, mixing well after each addition.
  6. When sugar has melted, add yolks, one at the time, THEN flour mixed with cocoa (previously sifted) whisking from the bottom up.
  7. Bake the sponge cake in preheated oven at 180 C, Covered in a pan with parchment paper. It Should Be Ready in about 20 -25 min. Do the toothpick test (but do not open the oven Before 20 min.)
  8. When is ready, remove it from the pan and leave it on a rack to cool.
  9. Mango Mousse:
  10. Soak the gelatine in a cup of warm water (in 60 ml water)
  11. Make the whipping cream with powdered sugar 5 tablespoons chilled THEN it until you prepare the Mangoes.
  12. Peel Mangoes, food processor crush THEM THEN add the dissolved gelatin and stir well (if there are still visible gelatin granules, heat it only 30 seconds in the microwave).
  13. After you mix well mango puree with gelatin, incorporated it into the whipped cream and set aside until we soak the sponge cake with the syrup. (It is better to cut the sponge cake before you mix the mango puree with the gelatin, and soak it right before you assemble the cake, after the mousse is ready)
  14. I will tell you the exact order you SHOULD work, so do the fallowing:
  15. Begin to assemble the cake, (put together the sponge cakes and mango mousse), after That put the cake into the fridge until you make the mascarpone mousse Which We will pour it on top of the cake.
  16. So, in a pan with removable ring, put the first layer of the sponge cake (soaked in syrup), THEN pour a third of the cream and level it well. Do this with the rest of the sponge cakes and the rest of mango mousse. If the last layer of the cream is not enough, that's OK, anyway We will have on the top mascarpone mousse.
  17. Put the cake into the fridge and start to make the mascarpone mousse:
  18. Soak the gelatine in 60 ml of warm water.
  19. Melt together the white chocolate with the heavy cream (do not boil!), THEN let it cool at room temperature. When it is warm enough for your finger, add the gelatin and stir well.
  20. Little Mix the mascarpone cheese until creamy (a few seconds) then, gradually add melted white chocolate with heavy cream. Homogenized Pour the mousse on top of the cake until the top edge of the pan.
  21. Enter the cake in the fridge and let it harden for at Least 3 hours. (Or overnight if you have the patience).
  22. When is cool, we CAN make the glaze:
  23. Put a sheet of gelatin to soak for 10 minutes in a glass with warm water.
  24. In a heavy saucepan melt chocolate with cream (do not boil) and When is cool enough (finger temperature) add gelatin and stir well. Let it cool until thicken a little bit!
  25. Pour the glaze over the cake after you CAREFULLY removed the ring (Would be ideal if Will you put the cake on a rack to drain well the glaze) and THEN put the chocolate candies on top (When the glaze is still soft).
  26. The mango flower I did it like this: I cleaned the mango, I cut it in half, THEN I sliced it very thin and I Interpolated the slices in a rose shape. i worked the flower on the plate, THEN I Transferred it with a knife on the cake.
  27. Put the cake in the fridge and start to make rectangular white chocolate decorations. I mention That They are optional, Because my cake Did not come out perfectly from the removable ring, I decided to do the trick for garnish.
  28. So I melted the chocolate on a steam bath, I Measured the height of the cake and I cut two strips of baking paper with the height of the cake.
  29. On your counter top put the parchment paper to Where You Will Work. Spread melted white chocolate well on the surface of the strips and level it well with a spatula (it SHOULD be tick enough, about 2-3 mm) then mark rectangles Them how wide you want to be. Cut the rectangles with a knife (When chocolate is still soft) and THEN put the strips on a wooden board in the refrigerator for 5 minutes to harden well.
  30. Take the cake and the decorations out of the fridge and stick the white chocolate rectangles with melted white chocolate. Leave the cake in the refrigerator until you serve Will.
  31. I Realized That the cake tastes better if you leave the cake out of the fridge for at Least 15 minutes to warm up a little.
  32. It is very refreshing, not too sweet, the key to create and if you find it's not sweet enough, add more powdered sugar in the mousse, not granulated!
  33. After 2-3 days, it's Even better :-) if you survive until THEN!
  34. Enjoy it and take my advices!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.98
Ingredient
2 tablespoons cocoa
6 eggs
4 tablespoons full fat soy flour
2 g sheets gelatin
10 grams gelatin
25 grams gelatin
24 lb cake
some white M&M'S Chocolate Candies
some mango
400 grams mango pulp
250 grams mascarpone
5 tablespoons powdered sugar
6 tablespoons sugar
200 grs sugar
1 vanilla bean sugar
100 milliliters whipped cream
300 milliliters whipped cream
450 milliliters whipped cream
150 grams white chocolate
150 grams white chocolate
Price
$0.16
$1.44
$0.15
$0.14
$0.71
$1.78
$38.57
$3.11
$0.07
$2.29
$1.25
$0.13
$0.10
$0.28
$0.06
$1.36
$4.07
$6.11
$4.02
$4.02
$69.81

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • We recommend not skimping on white chocolate, as some brands of white chocolate are made with vegetable oils instead of cocoa butter! For the best white chocolate flavor, you'll want the real, higher-quality stuff. Read ingredient labels carefully.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

Disclaimer

Nutritional Information

Quickview
2949k Calories
54g Protein
69g Total Fat
531g Carbs
36% Health Score
Limit These
Calories
2949k
147%

Fat
69g
107%

  Saturated Fat
35g
223%

Carbohydrates
531g
177%

  Sugar
347g
386%

Cholesterol
933mg
311%

Sodium
3983mg
173%

Get Enough Of These
Protein
54g
109%

Iron
25mg
144%

Vitamin B2
2mg
132%

Vitamin B1
1mg
122%

Phosphorus
1189mg
119%

Selenium
78µg
112%

Folate
366µg
92%

Manganese
1mg
82%

Calcium
748mg
75%

Vitamin B3
14mg
72%

Vitamin A
3233IU
65%

Vitamin B5
4mg
43%

Vitamin B12
2µg
40%

Copper
0.7mg
35%

Zinc
4mg
32%

Potassium
1048mg
30%

Magnesium
113mg
28%

Vitamin B6
0.49mg
24%

Fiber
5g
21%

Vitamin D
3µg
20%

Vitamin E
2mg
19%

Vitamin C
6mg
8%

Vitamin K
7µg
8%

covered percent of daily need

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