A decadent cake which seems difficult but is actually very easy no fail recipe .

My daughter’s 21st birthday was coming up and I wanted to surprise with a Home baked delicacy , but I was no expert baker . That’s when a dear friend of mine who is a seasoned Home baker gave me this recipe and I followed it word for word, as you can see for yourselves the cake made me proud . Thank you so much @lari_bakes for the recipe and the step by step instructions and tips .

Mango mousse cake:

Sponge cake:

3 eggs

1/3 cup sugar

1/2 tsp vanilla extract

1/2 cup flour

1/2 tsp baking powder

1/3 cup mango juice

Mango Mousse

2 cups heavy cream

1/2 cup icing sugar

1 tsp vanilla extract

12 oz whipped cream cheese, room temp

4- 6 mangoes

1/4 cup water

1/2 oz unflavoured gelatin

Make sponge cake

Preheat oven to 180C. Butter and flour or line 9″ springform pan.

Whisk eggs and sugar for 8-10 mins until mixture is white in colour and voluminous. Add the vanilla extract.

Sift flour and sugar into the eggs.

Fold this mix gently.

Transfer to pan and bake for 15-18 mins or until done. Remove cake from pan when slightly cool.

Once cake has cooled, pierce all over with a fork and brush the mango juice all over the cake.

Transfer back to the cake pan.

Mousse:

Whip heavy cream and sugar in a chilled bowl until soft peaks form. Add the vanilla and the softened, whipped cream cheese. Whip again until h mixture is soft and fluffy. Place in fridge until ready to use.

Peel, chop and purée mangoes.

Pour the mango purée over the whipped cream and fold GENTLY.

Place the 1/4 cup water in a bowl, sprinkle the gelatin over and leave for about 3 mins – till it looks like apple sauce- microwave or warm gently for 30 secs. Pour the Helton over the mango cream mixture and fold again until combined GENTLY.

Pour the mousse over the prepared sponge cake smoothen it and place in fridge to set for 45mins – 1 hr.

Make mango jelly as per packet instructions. Pour slowly over set mousse. Leave in fridge again to set.

NOTE: if you can’t find whipped cream cheese, take room temp cream cheese and whip it until soft and fluffy.

If you don’t want a sponge cake base , you can also make a biscuit base which is easier .

Digestive biscuit – 200 gms

Butter – 1/3 cup melted

Place biscuits in ziplock bag, smash or crush them till almost fine. Remove to a plate and mix in the butter. Press onto a pie tin. Refrigerate for atleast half an hour to 45 mins.