Ingredients
-
-
1/2
-
1/2
-
2
-
2
-
1/2
-
2
-
-
1/4
-
1
-
-
-
-
-
Directions
Mango-Orange Mousse Cake, When mangoes are in season this is one of the first things I make with them. It’s an impressive dessert, worth the extra effort., Really nice cake layers that are perfect after an overnight set. Used Dole frozen mango b/c it is always sweet and never has stringy fibers – with no added sugar. Cointreau is the perfect liqueur. I made the mistake of not setting overnight & so I did not get a firm enough set for pretty slicing whoa! but great taste. Gone by the second evening! Next time I plan to reduce the whipped cream in the mango puree and try for a firmer set thinking more like the lemon layer on lemon meringue pie. Will definitely make again – comes together really fast but needs that overnight chill or even maybe a freeze. but it is mighty hot here
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Steps
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1
Done
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For Cake-----------------. |
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2
Done
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Position Rack in Center of Oven and Preheat to 400f. |
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3
Done
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Butter 2 9-Inch-Diameter Cake Pans With 1 1/2-Inch-High Sides. |
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4
Done
|
Line Bottom of Cake Pans With Waxed Paper. |
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5
Done
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Butter Paper and Dust Lightly With Flour. |
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6
Done
|
Sift Flour and Baking Powder Into Medium Bowl. |
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7
Done
|
Using Electric Mixer, Beat Eggs and Yolks in Large Bowl Until Frothy. |
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8
Done
|
Gradually Add 1/2 Cup Sugar and Beat Until Pale Yellow and Slowly Dissolving Ribbon Forms When Beaters Are Lifted, About 4 Minutes. |
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9
Done
|
Fold in Flour Mixture. |
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10
Done
|
Fold 1 Heaping Tablespoon Batter Into Melted Butter. |
