Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, blueberry and mango mousse cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor.
Blueberry and mango mousse cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Blueberry and mango mousse cake is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook blueberry and mango mousse cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Blueberry and mango mousse cake:
- Prepare 200 Grams sugar granulated
- Take 200 Grams butter , room temperature
- Prepare 200 Grams Flour
- Prepare 2 eggs
- Take 1 Teaspoon baking powder
- Get 2 Tablespoons milk
- Prepare 1 Cup Mango pulp
- Take 1 Cup heavy cream
- Prepare 2 Tablespoons Gelatin
- Get 2 Cups blueberries
This Lemon Blueberry Mousse Cake from Delish.com is worth every step. Whisk in softened gelatin and blueberry puree and stir until completely dissolved. This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then Note that these mango pulps are different from the mango nectars and mango juices. These canned mango pulp can be found in the Oriental/ Oriental aisle of supermarkets.
Instructions to make Blueberry and mango mousse cake:
- Preheat oven at 350 F. Line 2 9" cake tins with parchment paper. In a bowl add the blueberries and coat them with 2 tablespoon of maida. Arrange at the bottom of lined cake tin.
- In a large bowl, combine flour, eggs, butter, sugar, baking powder, milk. Beat it into a smooth batter. Pour equally into the 2 pans over coated blueberries.
- Bake for 25-30 mins or till a inserted toothpick comes out all clean. Pull out of pan after letting it cool.
- For the mango mousse, In a large bowl, whip the heavy cream till it has slightly stiff peaks. Refrigerate. Add 3 tablespoon of water to the 2 tbsp of gelatin and microwave it for 10-15 seconds. Let it cool down slightly and add to the mango pulp. Let the mango pulp sit till it thickens slightly.
- Fold in the mango pulp into whipped heavy cream. Arrange cake, pour a little mousse and level it out. Add the second layer of layer making sure the blueberry side is on top of the mousse layer. Ice the entire cake with the mousse. Chill the cake before you serve!
This no-bake mango mousse cake is a classic. Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour. Mini Blueberry Mousse Cakes with Mirror Glaze. These impressive little cakes feature a fluffy blueberry mascarpone mousse surrounding a half-dome of intense blueberry gelée, with a layer of soft almond sponge cake and a gorgeously shiny mirror glaze to top it all off. Cake decorated with lemon close up picture.
So that’s going to wrap this up for this special food blueberry and mango mousse cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
