EGGLESS MANGO MOUSSE CAKE
 
 
Ingredients
  • ¾ cup whipping cream
  • ½ cup mango puree
  • ⅓ cup fresh cream, warm
  • 1 cup (175g) white chocolate, chopped
  • 8-inch vanilla cake
  • ⅓ cup mango milkshake, for soaking
  • Mango jelly
  • Mango slices, for garnish
  • Mint leaves, for garnish
Instructions
  1. Add whipping cream in a bowl and whip using an electric mixer till stiff peaks.
  2. To make the white chocolate ganache, start by heating fresh cream in a saucepan set over medium heat. Once it comes to a slight simmer, immediately take it off the heat and pour over 1 cup of chopped white chocolate. Mix till its smooth and lump free. Let it come to room temperature.
  3. Now, add the mango puree and cooled white chocolate ganache to the whipped cream and whisk well until everything is nicely incorporated.
  4. ⁠Take an 8-inch springform pan and lay vanilla sponge carefully at the bottom.
  5. Pour mango milkshake evenly all over the sponge and let the sponge soak it.
  6. Now, take the mousse filling and spread it evenly over the sponge layer. Tap the pan a few times to get rid of any air bubbles. Refrigerate for 4-6 hours or overnight.
  7. ⁠Meanwhile, make mango jelly as instructed on the packet and set it in a 5-inch cake ring or round mould with is smaller in size from the springform pan.
  8. ⁠Once the jelly and mousse are set, carefully place the jelly on top of the mousse cake and garnish with thin slices of mango and mint leaves all around.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-mousse-cake/