A fluffy mango mousse cake is the perfect light dessert.
3 large eggs
1/3 cup (67 grams) white granulated sugar
1/2 teaspoon (2.5 milliliters) vanilla extract
1/2 cup (62 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
2 cups (475 milliliters) heavy cream
1/2 cup (100 grams) white granulated sugar
1 teaspoon (5 milliliters) vanilla extract
12 ounces (340 grams) whipped cream cheese, softened at room temperature
4 champagne mangos or 2 large mangos, peeled and chopped
1/2 cup (118 milliliters) sweetened condensed milk
Peach food coloring, optional
1/4 cup (60 milliliters) water
1/2 ounce (2 packets/14 grams) unflavored gelatin
1/3 cup mango nectar or mango juice
Fresh fruit and berries
3 ounces (85 grams) package peach or mango flavored Jell-O
Prepare the sponge cake layer. Preheat oven to 350°F. Line a large square pan with parchment paper. Place the eggs and sugar in a stand mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds.
In a separate bowl, combine the dry ingredients: flour and baking powder. Using a fine mesh sifter, sift the dry ingredients into the eggs in very small batches. Fold dry ingredients into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Once cake has cooled, use a fork to pierce holes all across the cake. Using the cake rings, cut out bases for each mini cake.
Transfer the mango juice into a dispenser bottler or use a pastry brush, and soak the cake layer with the mango juice; set aside.
Prepare the mango mousse. Place the heavy cream and sugar in a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream.) Whisk on high speed until the mixture is smooth and fluffy. Place in refrigerator until ready to use.
Prepare the mango. Peel and chop the mangos, then place in a food processor. Puree the fruit until smooth. Add the sweetened condensed milk and a few drops of peach food coloring, if desired. Pulse until well combined.
Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.
Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top. Place the cake into the refrigerator to set.
Wait about 45 minutes to an hour, or until the mousse has set on the top, before adding the final Jell-O layer. Garnish the top of the cake with sliced fruit and berries. Press the berries gently into the mousse. Prepare the Jell-O according to package instructions. Use ice water to cool the Jell-O faster.
Pour a very thin layer of Jell-O over the fruit, just to cover it halfway. Set the cake back in the refrigerator for about 20 minutes, until the Jell-O has set. This will help keep the fruit in place. Pour the remaining Jell-O over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.
To remove the cake from the springform pan, first run a spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter. Keep cake refrigerated until ready to serve.