Mango Mousse Cake

Makes 12
Prep 45 m
Chill 300 m



  1. 1 of 5 Trim crust off cake. From bottom, horizontally cut four 1/2-inch-thick slices. Spread each with 2 tablespoons jam; stack. Cut in half lengthwise, then crosswise into eighths.
  2. 2 of 5 Grease 9-inch springform pan. Arrange cake stacks against side of pan around base; stand on edge so jam lines are vertical; place stacks, jam edge to plain edge. Crumble remaining cake into center. Using waxed paper, press firmly in even layer. Remove paper; gently spread remaining jam over cake layer. Refrigerate. (Can be made 2 days ahead; refrigerate.)
  3. 3 of 5 Soften gelatin in 1/2 cup water in small saucepan, 5 minutes. Heat, stirring, until gelatin has dissolved.
  4. 4 of 5 Puree mangos, liqueur, ginger and 1/4 cup of the sugar in processor. Transfer to bowl; add gelatin. Chill, stirring often, until thick like egg whites.
  5. 5 of 5 Beat powdered whites and 6 tablespoons water in bowl to form soft peaks. Gradually beat in remaining 1/2 cup sugar to form stiff peaks. Fold into mango mixture. Fold in whipped cream. Scrape into prepared pan. Chill 5 hours or overnight to set.
Nutrition Information for Mango Mousse Cake
Servings Per Recipe: 12
Per Serving: 13 g Fat, total, 90 mg chol., 145 mg sodium, 5 g pro., 47 g carb., 316 kcal cal.
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Printed from 07/23/2019