Mango-passion fruit mousse cake: recipe and methods for making it at home

Prepared by: Yana Gornostaeva

12/24/2016 Cooking time: 8 hours 0 minutes

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The “Mango-Passion Fruit” cake was created for those who have already tried all the standard cakes like “Napoleon” or “Medovik” and want to try something new and unusual. This cheesecake will be a table decoration.

Mango-passion fruit mousse cake recipe

A biscuit like this is a real delicacy, every piece of which will melt in your mouth. Sponge-mousse cake will appeal not only to adults, but also to children. Thanks to its composition, mango makes baked goods softer and sponge cakes moist with a light fruity note.

Do not forget that mango has many beneficial properties, for example:

helps improve the functioning of the gastrointestinal tract;
contains vitamins A, B and C;
used as a prevention of long-term constipation;
mango also contains a number of minerals that improve the condition of our skin;
fresh fruits can be used as a prophylactic against viral infections.

In other words, you get not only an incredibly tasty and aromatic, but also a healthy dessert.

So, to prepare the sponge cake for the Mango-Passionfruit cake, you will need the following products:

wheat flour - 200 grams;
chicken eggs - 4 pcs.;
granulated sugar - 150 grams;
a pinch of vanillin.

First of all, beat the eggs with sugar until foam forms. Then sift the flour, add vanillin and egg mixture. Now mix the resulting mass and pour it into a mold pre-greased with vegetable oil. The biscuit is baked for 30 minutes at a temperature of 200 degrees.

Passion cake (chocolate cake with mango-passion fruit ganache)

A similar cake appears quite often on Instagram and VKontakte, there is a video on YouTube, but I made it to my taste! There are chocolate cakes that do not require impregnation, mango-passion fruit ganache from Dasha @she_ra_cafe and cream cheese with cream. Opinions on the cake were divided exactly in half, some really liked it, while others, like me, didn’t have enough sourness and wanted confit rather than ganache, but this option still has a right to exist! A very self-sufficient cake, moderately sweet, with a subtle aftertaste.

How to prepare mousse?

Ingredients:

fresh mango - 2 pcs.;
powdered sugar - 150 grams;
gelatin - 3 sheets;
cream - 200 ml;
ripe passion fruit - 1 pc.

Let's break down the cooking process into the following stages:

wash the mango and passion fruit under cold water, peel and pit them and cut into small pieces;
In a separate bowl, grind the mango with powdered sugar;
Using gauze, squeeze out the passion fruit and pour the juice into a bowl containing the mango pulp;
mix the resulting mass until pureed;
Using a mixer, beat the cream;
soak the gelatin according to the instructions;
then wait until it swells and melt it over low heat;
Lastly, combine the mango puree with cream, pour in the gelatin and mix our mousse.

Now we set aside the mango mousse and move on to preparing the jelly for the Mango-Passion Fruit cake, the recipe for which is described step by step.

Exotic cake with mango and passion fruit

As has become a tradition, for the next anniversary of the site, I present some special baked goods. Either cupcakes for first, small anniversaries, or cakes for large, more significant ones :-). This time, I bring to your attention a special, festive exotic cake based on a classic sponge cake, with aromatic impregnation with rum and a delicate mousse based on coconut milk with passion fruit and mango pieces. The cake is covered with a light, velvety-like cream made from cream and white chocolate. Its taste is so unusual, rich and distinctly tropical. This exotic cake is also eaten very quickly :-). And its weightlessness and juiciness, thanks to the impregnation and airy biscuit and mousse, leave no feeling of either heaviness or satiety. And the taste beckons! I want more and more!!

I know that not everyone will be able to make such a cake. It's not easy to collect all the ingredients. But since, as statistics show, most of my readers are from large cities and an even larger part are the diaspora from Western Europe, Canada or the USA, for whom finding the right ingredients will not be a problem, I decided to share this exotic original recipe for a special cake. Maybe even the most delicious I've ever tasted!

You can also make a similar cake by replacing a number of ingredients. It will be different, but it will be delicious. Coconut milk can be replaced with cream everywhere. You can use 15-20% cream. Replace mangoes with fresh, frozen or canned peaches or canned pineapple. And replace the passion fruit pulp in the mousse with 200 ml of peach juice (it’s better to take children’s one with pulp), and 60 ml of peach juice is enough for impregnation.

Making a cake is very simple. The main thing is to follow the step-by-step recipe and everything will turn out as it should and to cool the components or cake well where indicated before proceeding to the next stage of preparation.

The cake benefits from being prepared in advance, say a day before the planned serving. Then the cakes will be optimally soaked and the mousse and cream will harden.

By the way, lately I often use simple ganache-based cream to decorate baked goods. It is very easy to prepare and very tasty. And it's easy to work with him. Based on dark chocolate, the cream turns out to be thicker and more compact; you can even squeeze out cake decorations with it. And based on white chocolate, the cream turns out to be a little lighter, but still thicker than just whipped cream with 30% sugar. I don't use heavy cream. The fatty aftertaste bothers me where it exists, but 30% is already quite good. You just need to thoroughly cool everything: both the cream and the whipping utensils.

That seems to be all I wanted to write about this exotic cake with mango and passion fruit. Good luck with your culinary experiments!

1 cake 24 cm in diameter

1 classic sponge cake
2 mangoes, peeled and diced
250 grams white chocolate, chopped
250 grams cream 30%
Dark chocolate for cake decoration

For the coconut passion fruit mousse:

6 sheets of gelatin (or 12 grams of regular gelatin)
6 passion fruits, only the middle contents, press through a sieve, removing the seeds
200 ml coconut milk
80 grams of sugar (preferably light cane)
2 tbsp. rum (preferably dark)
300 ml cream 30%

2 passion fruits, middle contents only, press through a sieve, removing seeds
100 ml coconut milk
3 tbsp. rum (preferably dark)
2 tbsp. sugar (preferably light cane)
50 ml water

1) To prepare the mousse, place the gelatin in a deep bowl and add cold water. Leave to soften.

If you use loose gelatin, then you need to fill it with 50 ml of water and leave it to swell.

2) Place coconut milk, seedless passion fruit pulp and sugar in a small saucepan. Bring to a boil, remove from heat and add rum. Mix well and leave for 5 minutes to allow the mixture to cool slightly.

How to make fruit jelly?

For this part of the recipe you will need the following ingredients:

passion fruit - 2 pcs.;
mango - 1 pc.;
granulated sugar - 100 grams;
gelatin;
water - 60 ml.

First, soak the gelatin as directed on its packaging. Then transfer the resulting mass into a small saucepan, add water and bring until the gelatin is completely dissolved over medium heat.

Now we clean our fruits from seeds and peels, squeeze out the passion fruit juice and cut the mango into small pieces. Heat the passion fruit juice in a saucepan and add a little sugar. The next step is to mix the juice, gelatin and mango pulp. Using a mixer or blender, beat the resulting mixture until it has a uniform color and consistency. We wait for the jelly to cool to room temperature and begin assembling and decorating the cake.

Ingredients:

Curd cheese (cream cheese) - 460 g
Cream 33% – 165 g
Gelatin powder – 24 g
Water - 219 g
Invert sugar (trimoline) can be replaced with honey - 165 g
Premium wheat flour – 98 g
Chicken egg - 20 g
Sugar - 235 g
Butter 82.5% - 26 g
Honey – 16 g
Baking soda - 2/3 tsp.
Lemon juice - 1.5 tbsp.
Sour cream 30% - 80 g
Powdered sugar - 14 g
Hazelnut paste – 7 g
Passion fruit puree – 75 g
Mango puree – 90 g
Mango pieces - 55 g
Pectin NH - 2 g (level teaspoon)
Glucose syrup - 150 g
Condensed milk - 100 g
White chocolate – 150 g
Water-soluble dye, titanium dioxide -

Step 1

To do this, cook dry caramel: melt 40 g of sugar over medium heat until amber in color.

We start preparing the mousse cheesecake, as always, from the base, in this case it is honey-caramel cake layers.

To do this, cook dry caramel: melt 40 g of sugar over medium heat until amber in color.

We start preparing the mousse cheesecake, as always, from the base, in this case it is honey-caramel cake layers.

To do this, cook dry caramel: melt 40 g of sugar over medium heat until amber in color.

Step 2

Add 16 g of honey and 26 g of butter at room temperature to the sugar, stir quickly, remove from heat.

Step 3

Stirring, cool the caramel to 90 degrees.

Step 4

Start beating the caramel with a mixer at medium speed, add 2/3 tsp. soda, 20 g eggs and 1 tsp. lemon juice.

Step 5

Mix in 98 g of flour with your hands or dough hooks and form the dough into a ball. Wrap it in cling film and leave at room temperature for 20 minutes.

Step 6

Divide the rested dough into 3 parts and roll it out to a thickness of 1-2 mm, cut out cakes with a diameter of 16 cm.

Step 7

Bake the cakes in an oven preheated to 170 degrees on a baking sheet lined with parchment for 5-7 minutes. To make the cakes evener, you can immediately after baking cover them with parchment and weigh them down with something heavy (a pan of water, a thick book).

Step 8

While the cakes are cooling, let's make compote: remove the peel from the mango and cut the pulp into cubes, we need 55 g.

Step 9

We also need mango puree, it’s easy to make: grind the mango pulp using an immersion blender.

Step 10

Mix 75 g of passion fruit puree (I bought it) and 90 g of mango puree in a saucepan. and heat to 40 degrees.

Step 11

In a glass, mix 45 g of sugar and 2 g of NH pectin, mix well! It cannot be replaced with another pectin, because After defrosting the cake, other pectin will not hold the filling and it will leak. If you cannot buy NH pectin, you can prepare the filling with gelatin. You can find the gelatin filling recipe in the “Mousse cake with mirror glaze” recipe.

Assembling the cake

We take our biscuit out of the oven and cut it into two equal parts. Spread one half with mousse, then cover with the second cake layer and spread the remaining mango and passion fruit mousse on it. It is very important to press the biscuit halves firmly against each other so that they are soaked and become softer.

Now put the sponge cake with fruit mousse in the refrigerator for several hours.

After the designated time has passed, take out the dessert and spread the cooled jelly over its entire surface. We return it to the refrigerator again. Once the gelatin layer has set, the Mango Passion Fruit Cake is ready to be served.

You can decorate the surface and sides of the mousse cake in various ways. Some people use chopped nuts, some use pieces of fresh fruits and berries, and some sprinkle the top of the dessert with grated cookies.

Mango-passion fruit cake is an incredibly juicy and tender dessert that will delight any sweet tooth. This cake can be prepared for a child’s birthday, because the combination of a soft sponge cake soaked in mousse and a fruity aroma is unlikely to leave the hero of the occasion dissatisfied.

Ingredients:

For the sponge cake: Flour - 186 g Cocoa - 46 g Sugar - 166 g Salt - 1/5 teaspoon Baking powder - 1.5 teaspoons Soda - 3/4 teaspoon Eggs C0 - 2 pieces Flavorless vegetable oil - 166 g Kefir - 186 g

For mango-passion fruit ganache: Passion fruit puree - 40 g Mango puree - 60 g Cream 33% - 70 g White chocolate - 170 g (preferably marshmallows or more than 30% cocoa)

For the cream: Cream cheese - 250 g Cream - 200 g Powdered sugar - 85 g *layer as in the photo, if you want a smaller layer of cream, you need to take 200 cheese, 170 cream and 70 g powder

For coating: Cream (curd) cheese - 400 g Butter at room temperature - 110 g Powdered sugar - 110 g

You can do it the same way with mango-passion fruit confit:

Mango puree – 430 g

Passion fruit puree – 120 g

Citric acid - 2 g

Melt the chocolate in the microwave in 15 second bursts.

Heat the cream and puree in a saucepan, stirring constantly.

Add the creamy fruit mixture to the chocolate and combine using a blender.

Place in a pastry bag and leave in the refrigerator for 4 hours (preferably overnight).

Preheat the oven to 170-180 degrees.

Beat eggs with sugar.

Sift flour, cocoa, baking powder, soda and mix.

Pour kefir into the eggs, then pour in the oil, stir.

Combine both mixtures.

Divide into 3 forms and bake for about 25 minutes at 170-180 degrees.

Cool the finished cakes completely on a wire rack!

Beat cheese, cream and powder in a bowl until smooth, airy cream that holds its shape.

Ingredients and how to cook

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ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Composition weight:	100 gr
Calorie composition:	257 kcal
Belkov:	4 g
Zhirov:	13 g
Carbohydrates:	27 g
Used:	9 / 30 / 61
N 15 / S 11 / V 74

Cooking time: 15 hours