Modified from my previous Mango Mousse Cake with Toasted Almonds, here's my Cubed Mango Mousse Cake! This is so pretty and a big hit with my family, the fav boy's family (another version) and my friend's mum (another version) for her birthday (: Am pretty glad that I assembled this cake, plus two others and a Chocolate Mango Cake all in 4 hours!
This cake will take about 3 hours to bake and yields one 7" square cake. The images for this cake are for a round cake but the assembly and ingredients are the same except for the final steps.
Cubed Mango Mousse Cake Recipe
Ingredients:
SPONGE CAKE
4 eggs (60g each)
100g sugar
100g plain flour, sifted
100g melted butter
MANGO MOUSSE
3 tbsp water
15g good quality gelatin
(If using Bake King, which is weaker, use 50g)
250g Mango puree
(Can use 'remains' from parts of mango that's not been used)
250g whipped cream
FRUIT GLAZE
50ml water
1 1/2 tbsp gelatin
(If using Bake King, use 3 tbsp)
1 1/2 tbsp sugar
2 mangoes, cubed
(Total recipe calls for about 4 mangoes.. it's good to have 5 just in case it's insufficient)
