Mango Mousse Cake

I haven´t made a mango mousse cake in over a decade!!! 15 years to be exact....couldn´t even use gelatine leaves because thats still not halal so I tried it out with the gelatine powder instead... It works and it was yummy!

2 mangoes (sliced according to preference)
Apricot Gel (for glazing)
simple sugar syrup to moisten the sponge.

For sponge cake:
4 large eggs (white and yolks separated)
1/2 cup sugar
3 tablespoons milk
1 teaspoon vanilla essence
1 cup cake flour (sifted)
2 tablespoons melted butter

Whisk egg whites with sugar until stiff and glossy. Add the yolk and whisk until incorporated (do not overbeat). Add the milk, vanilla and flour and fold in using a spatula. Lastly drizzle over the melted butter and fold. Batter will be light and airy. Pour into lined 9¨ round tin and bake at 180 degrees for 25-30 minutes or until top is brown and tester comes out clean. Cool and sliced into 2 layers.

Mango Mousse:
150g Mango puree (i used fresh mango flesh and pureed it)
13g Gelatin powder
30g Water
40g Sugar
1 tsp Mango flavor (optional.. i didn´t use extra flavourings)

220g Fresh whipped cream (I used Red Man Whip Topping)

In a pot add mango puree, water, sugar and gelatin powder together and bring to boil till gelatin and sugar dissolved.
Leave to cool and then before assemblying the cake, fold the whipped cream into the cool mango puree.

To assemble, its good to use 9¨cake ring as a guide to hold the cake in place. Place 1 layer of sponge, drizzle a bit of sugar syrup and spread about 1 cm thick of mousse. Top with sliced mangoes and spread another thin layer of mousse before placing top sponge. Drizzle some sugar syrup again on the second layer and top it up with balanced mousse. Freeze overnight.

Whip some cream if desired and iced the cake and top with more sliced mangoes, strawberries and kiwi. Glaze with melted apricot gel.