129 Gourmet/Bon Appetit Recipes

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This is 1 of 129 recipes added to the Epicurious archive at The UK

Recipe Archive this week from July/September 1992. There are now 1643

Gourmet and Bon Appetit recipes online at The UK Recipe Archive in both

Mastercook and Mealmaster formats.

 

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* Exported from MasterCook *

 

Mango-Orange Mousse Cake

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : July 1992

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CAKE***

1/2 cup sifted cake flour

1/2 teaspoon baking powder

2 large eggs

2 large egg yolks

1/2 cup sugar

2 tablespoons unsalted butter -- melted (1/4 stick)

***MANGO MOUSSE***

1/4 cup orange liqueur

1 package unflavored gelatin

2 1/2 pounds large ripe mangoes -- peeled, pitted,

-- chopped

1/2 cup sugar

1 cup chilled whipping cream

***FROSTING***

1 cup chilled whipping cream

1 tablespoon powdered sugar

1 1/2 teaspoons orange liqueur

1 1/2 cups sliced almonds -- toasted

1 ripe mango -- peeled, pitted,

-- sliced

 

For cake:

 

Position rack in center of oven and preheat to 400F. Butter 2

9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of

cake pans with waxed paper. Butter paper and dust lightly with flour.

 

Sift flour and baking powder into medium bowl. Using electric mixer,

beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup

sugar and beat until pale yellow and slowly dissolving ribbon forms when

beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1

heaping tablespoon batter into melted butter. Fold butter mixture back

into batter. Divide batter between prepared pans. Bake until cakes are

just golden brown around edges and toothpick inserted into centers comes

out clean, about 10 minutes. Cool cakes completely in pans on rack.

 

For Mousse:

 

Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften

10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2

cups to work bowl of processor (reserve remainder for garnish). Add

sugar to mango puree in processor and blend well. Set bowl of gelatin

in saucepan of simmering water. Stir until gelatin dissolves. Add

gelatin mixture to mango in processor and blend. Whip cream in large

bowl to soft peaks. Fold in mango mixture.

 

Transfer 1 cake layer to 9-inch-diameter springform pan with 2

3/4-inch-high sides. Spread mango mousse over cake. Place second cake

layer atop mousse. Press lightly. Wrap tightly with plastic and

refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

 

For Frosting:

 

Whip cream until soft peaks form. Add sugar and liqueur and beat until

firm peaks form.

 

Release pan sides. Transfer cake to platter. Frost top and sides of

cake with whipped cream mixture. Press almonds onto sides. Garnish top

with mango slices. Brush mango with reserved puree.

 

Serves 8 to 10.

 

Bon Appetit July 1992

 

Converted by MC_Buster.

 

 

 

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--

Alan Hewitt