Mango-Orange Mousse Cake Recipe

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Mango-Orange Mousse Cake
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Ingredients
16
Count
Nutrition
845
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. For cake-.
  2. Position rack in center of oven and preheat to 400°F.
  3. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  4. Line bottom of cake pans with waxed paper.
  5. Butter paper and dust lightly with flour.
  6. Sift flour and baking powder into medium bowl.
  7. Using electric mixer, beat eggs and yolks in large bowl until frothy.
  8. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
  9. Fold in flour mixture.
  10. Fold 1 heaping tablespoon batter into melted butter.
  11. Fold butter mixture back into batter.
  12. Divide batter between prepared pans.
  13. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
  14. Cool cakes completely in pans on rack.
  15. For Mousse-.
  16. Pour liqueur into small bowl; sprinkle gelatin over.
  17. Let gelatin soften 10 minutes.
  18. Puree mangoes in processor.
  19. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
  20. Add sugar to mango puree in processor and blend well.
  21. Set bowl of gelatin in saucepan of simmering water.
  22. Stir until gelatin dissolves.
  23. Add gelatin mixture to mango in processor and blend.
  24. Whip cream in large bowl to soft peaks.
  25. Fold in mango mixture.
  26. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  27. Spread mango mousse over cake.
  28. Place second cake layer atop mousse.
  29. Press lightly.
  30. Wrap tightly with plastic and refrigerate at least 4 hours.
  31. (Can be prepared 1 day ahead.) For Frosting-Ø© .
  32. Whip cream until soft peaks form.
  33. Add sugar and liqueur and beat until firm peaks form.
  34. Release pan sides.
  35. Transfer cake to platter.
  36. Frost top and sides of cake with whipped cream mixture.
  37. Press almonds onto sides.
  38. Garnish top with mango slices.
  39. Brush mango with reserved puree.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 845.48 Kcal (3540 kJ)
Calories from fat 388.61 Kcal
% Daily Value*
Total Fat 43.18g 66%
Cholesterol 132.95mg 44%
Sodium 64.38mg 3%
Potassium 805.03mg 17%
Total Carbs 87.63g 29%
Sugars 32.31g 129%
Dietary Fiber 8.61g 34%
Protein 29.42g 59%
Vitamin C 42.6mg 71%
Vitamin A 1.4mg 46%
Iron 3.8mg 21%
Calcium 335.9mg 34%
Amount Per 100 g
Calories 404.54 Kcal (1694 kJ)
Calories from fat 185.94 Kcal
% Daily Value*
Total Fat 20.66g 66%
Cholesterol 63.61mg 44%
Sodium 30.81mg 3%
Potassium 385.19mg 17%
Total Carbs 41.93g 29%
Sugars 15.46g 129%
Dietary Fiber 4.12g 34%
Protein 14.08g 59%
Vitamin C 20.4mg 71%
Vitamin A 0.7mg 46%
Iron 1.8mg 21%
Calcium 160.7mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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