Temperature is rising and we are now at the peak of the Mango season (May through September). The mousse layer is made with fresh mangoes, giving it a sweet and tropical flavor, while the cake layer provides a soft and spongy texture. I hope you enjoy this sweet and summerly combo as much as I do.

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

What are mango’s benefits on the skin?

The mango is not only flavorful but also provides great befits to the skin and they are the perfect summer fruit. Here are some major benefits:

• Anti-aging: Mangoes contain high levels of antioxidants, such as vitamin C, which can help to protect the skin from damage caused by free radicals. 
• Promotes collagen production: Consuming mangoes may help to promote collagen production, leading to healthier and more youthful-looking skin.
• Moisturizing: Mangoes are also rich in vitamin E. Vitamin E is a natural emollient, which means it helps to soften and soothe the skin.
• Anti-inflammatory: Mangoes contain compounds that have anti-inflammatory properties. This can be beneficial for those with inflammatory skin conditions such as acne, eczema, or psoriasis.

Ingredients

For the simple syrup

• 1 ½ tablespoons (20g) granulated sugar
• ¼ cups (50ml) hot water

For the chiffon cake

• 3 large eggs 
• ½ cups cake flour, 50 g  (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ⅓ tablespoons (10g) cornstarch)
• 2 ¼  tablespoons (30 g) vegetable oil
• 2 tablespoons (30 g) milk
• ½ cups (45g) sugar
• ½ teaspoon almond extract
• ½ teaspoon cream of tartar

For the mango mousse

• 2 cups (250g – 300 g) chopped mango, fresh
• ⅓ cups (60 g) granulated sugar
• 2 tablespoons lime juice (30 ml)
• 2 ½ teaspoons (8g) gelatin powder
• 3 tablespoons (44ml) hot water
• 1 teaspoon lime zest
• 1 cup (240ml) Heavy whipping cream

For the jelly topping

• 3 tablespoons (44ml) hot water
• 2 ½ teaspoons (8g) gelatin powder
• 1 ¾ cups (250g) chopped mango, fresh 
• 2 tablespoons lime juice
• 1 tablespoon corn syrup 
• 1 tablespoon granulated sugar or more (This is optional depending on the sweetness of the mangos)

For the white chocolate ganache ^[1]:

• 8 oz (227 g) white chocolate
• 3 oz (76 g) heavy whipping cream

For the garnish

• 1 teaspoon Lime zest

Instruction

For the Simple Syrup:

1.In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

For the Chiffon Cake:

1.Separate 3 eggs into yolks and whites. Place the egg yolks in a large bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Grease a 9” x 3” round cake pan with a removable bottom and line the bottom with round parchment paper. Preheat oven to 300°F (150°C).

5. Remove the egg whites mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until they look smooth.

7. Add the remaining sugar into the egg whites and keep whipping with medium-low speed until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture and fold until well combined. 

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even. Do not overmix.

10. Pour the batter into the prepared cake pan, and gently spread the batter with a spatula. Lightly tap the pan against the countertop to release any air bubbles out of the batter. This will also allow the batter to fill all those nooks and crannies in the pan as well.

11. Bake at 300°F (150°C) for 15 minutes covered with foil then uncover and bake for 20 more minutes or until a toothpick comes out clean when it’s inserted near the center of the cake.

12. Remove the cake pan from the oven, immediately flip it upside down, and allow it to cool completely on a wire rack.

13. Once cooled, insert a small knife between the cake and the sides of the cake pan, and run it around. Place a wire rack on top of the cake pan and flip the entire thing upside-down. The cake should fall on top of the wire rack. Take the removable bottom and the parchment paper off.

14. Put together the cake pan and put the chiffon cake back in. Brush with simple syrup. Place plastic wrap on top of the cake pan and set it aside until needed.

For the Mango mousse:

1.In a microwave-safe bowl, mix mango, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the mango with a handheld blender and strain the mango mixture with a mesh strainer. 

3. While the mango mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Quickly add the liquid gelatin to the mango mixture and mix well. 

6. Add the whipped cream to the mango mixture and combine well.

7. Pour the mango mousse on top of the chiffon cake and rest the cake in a freezer for at least a few hours.

For the Mango Jelly Topping:

1.In a microwave-safe bowl, mix mango, corn syrup, lemon juice, and granulated sugar (Optional for added sweetness). Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the mango with a handheld blender and strain the mango mixture with a mesh strainer. Set it aside.

3. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

4. Quickly add the liquid gelatin to the mango mixture and mix well. 

5. Take out the cake pan from the freezer and pour the mango jelly on top of the mango mousse. Rest the cake in a freezer for at least a few hours.

To Unmold the Cake:

1.Once the cake is completely frozen, insert a small knife between the cake and the sides of the cake pan, and run it around. Push the removable bottom up with your hand and the cake should come out. With the removable bottom still attached to the cake, place the cake on top of a large plate.

2. Place another large plate or a cake carrier next to the large plate with the cake. With a large knife, run through between the bottom of the cake and the removable bottom. Once the cake is loosened from the removable bottom, gently lift up the entire cake and transfer it to the large plate or the cake carrier.

3. Thaw the cake in a refrigerator for at least a few hours or overnight.

For the white chocolate ganache:

1.Microwave white chocolate chips in a microwave-safe bowl for 30 seconds increments until softened.

2. Bring heavy whipping cream just to a simmer then pour over the chocolate. Make sure the chocolate is fully covered.

3. Whisk gently to combine the cream and the chocolate, do not incorporate air.

4. Pour into a shallow pan or dish to let the ganache stiffen up. Then stir until creamy before icing the cake.

To decorate the mango mousse cake:

1.Put the white chocolate ganache in a piping bag with a star-shaped piping tip. Pipe the ganache on top of the cake. Be creative!

2. Sprinkle some lime zest on top.

If you like this mango mousse cake, you may also like:

• Blueberry Mousse Cake
• Japanese soufflé Cheesecake – Low Calorie Version
• Matcha Roll Cake with Mochi

The post Mango Mousse Cake appeared first on Simply A Homebody.

I made the mousse layer with fresh blueberries, giving it a sweet and fruity flavor, while the cake layer provides a delicious contrast in texture.

I came up with this recipe around Easter so there’s an option to decorate this cake as a bunny cake🙂 It’s so cute for an Easter party and sure to impress anyone who tries it!

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

Ingredients

For the chiffon cake

• 4 large eggs
• ½ cups cake flour, 50 g  (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch)
• 3 tablespoons vegetable oil, 40 g
• 2 ½ tablespoons milk, 40 g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar, 60 g

For the simple syrup

• 1 ½ tablespoons granulated sugar, 20g
• ¼ cups hot water, 50ml

For the blueberry mousse

• 1 ⅓ cups blueberries, 250g
• ⅓ cups granulated sugar, 60 g
• 1 teaspoon lemon juice
• 2 ½ teaspoons gelatin powder, 8g
• 3 tablespoons hot water, 44ml
• ⅔ cups heavy whipping cream, 150ml

How to make blueberry mousse cake

Making the simple syrup

1. In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

1.Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).

5. Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.

7. Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.

10. Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 

11. Bake at 340°F (175°C) for 10-15 minutes.

12. Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.

13. Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.

14. Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

1. In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.

3. While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Combine the liquid gelatin to the blueberry mixture and mix well. 

6. Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

1. In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
2. Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
3. Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
4. To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

I created this cake around Easter so here is the optional decoration idea for this blueberry mousse cake!

Ingredients for the bunny faces (Makes about 6)

• ½ cup white candy melts
• 1 dash of violet gel food coloring
• 1 dash of pink gel food coloring
• ¼ cup semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing (Homemade white icing recipe can be found here)

Instructions

1.In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

2. Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.

3. With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.

4. Let the bunny ears harden in a refrigerator for at least 15 minutes.

5. Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.

6. While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

7. Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.

8. Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 

9. Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.

10. With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.

11. Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

If you like this blueberry mousse cake, you may also like:

• Snowman Macarons
• Blueberry Scone with Lemon Glaze – Low Calorie

Print

Blueberry Mousse Cake

Blueberry mousse cake is a delicious dessert that combines a light and fluffy mousse layer with a moist and tender chiffon cake layer.

Course Dessert

Cuisine French

Keyword blueberry, mousse cake

Prep Time 2 hours hours 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 3 hours hours 15 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 6 mousse cakes in dome mold

Equipment

• 1 Small bowl
• 3 Large bowls
• 1 Whisk
• 1 Jelly Roll Pan (15”x10”x1”)
• 1 sheet of parchment paper
• 1 Hand mixer/stand mixer
• 1 Spatula
• 1 Wire rack
• Plastic wrap
• 1 Cookie cutter (2.25 inches in diameter)
• 1 Cookie cutter (1.25 inches in diameter)
• 2 microwave-safe bowl
• 1 muddler/potato masher
• 1 cheese cloth optional
• 1 strainer optional
• 1 handheld blender optional
• 1 half-sphere silicone mold with 6 cavity Each sphere is 2.5 inches in diameter
• 2 – 3 sheets of cellophane/parchment paper
• 1 Piping bag
• 1 Toothpick

Ingredients

For the chiffon cake

• 4 eggs large
• ½ cups cake flour, 50 g  Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch
• 3 Tablespoons vegetable oil 40g
• 2½ Tablespoons milk 40g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar 60g

For the simple syrup

• 1½ Tablespoon granulated sugar 20g
• ¼ cups hot water 50ml

For the blueberry mousse

• 1⅓ cups blueberries 250g
• ⅓ cups granulated sugar 60g
• 1 teaspoon lemon juice
• 2½ teaspoons Knox gelatin powder 8g
• 3 tablespoons hot water 44ml
• ⅔ cups heavy whipping cream 150ml

For the bunny faces (Optional)

• ½ cup white candy melts
• 1 dash violet gel food coloring
• 1 dash pink gel food coloring
• ¼ cup Semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing The homemade white icing recipe can be found here

Instructions

Making the simple syrup

• In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

• Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.
• In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.
• Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.
• Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).
• Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.
• Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.
• Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.
• Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.
• Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.
• Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 
• Bake at 340°F (175°C) for 10-15 minutes.
• Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.
• Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.
• Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

• In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.
• While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.
• While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.
• In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
• Combine the liquid gelatin to the blueberry mixture and mix well. 
• Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

• In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
• Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
• Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
• To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

• In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.
• With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.
• Let the bunny ears harden in a refrigerator for at least 15 minutes.
• Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.
• While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.
• Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 
• Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.
• With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.
• Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

The post Blueberry Mousse Cake appeared first on Simply A Homebody.