Homemade MANGO MOUSSE CAKE with coconut baseCoconut Base:
70g dessicated coconut
30g flour
60g icing sugar
20g cream
2 egg whites
55g castor sugar
Mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste
Whisk the other egg white until soft peaks form. Gradually add sugar during the whisking
Fold the egg white mixture into the dessicated coconut paste. Pour it into 2 16cm cake pans
Bake at 200C for 15 minutes
Mango Mousse:
225g fresh Mango, pureed
7.5g gelatin, can use 8g or 8.5g
30g sugar
200g whipped cream
200g mango cubes
Soak the gelatin sheets in ice water in a bowl. Melt it by sitting the bowl in boiling water. Mix it with the mango puree.
Whip the cream until soft peaks form. Fold the cream into the mango mixture.
Lay one cake disc at the bottom of a 18cm cake pan.
Ladle mango dices onto the disc.
Fill half of the mango mousse, followed by the second disc.
Add another layer of the mango dices and cover it with the rest of the mango mousse.
Leave it in the fridge for a few hours. Enjoy!
