Mango Mousse Gateau

Ingredients:

185g butter

1tsp vanilla extract

1 cup sugar

3 eggs

2 cups self-raising flour

1/2 cup buttermilk

 

For the Mousse:

125g block Philadelphia cream cheese

1/2 can Condensed milk

200g mango, pureed

2 1/4 tsp gelatine dissolved in 1 Tbs boiling water

1/4 cup cream, whipped to soft peaks

 

For the Jelly Topping:

3/4 cup pureed mango

1 Tbs icing sugar

1 1/4 tsp gelatine dissolved in 1 Tbs boiling water

 

cream, dessicated toasted coconut and mango slices

 

Method:

Using an electric mixer beat the butter, vanilla and sugar until light and fluffy.

Add eggs one at a time beating well after each addition.

Stir in sifted flour and buttermilk and stir until combined.

Bake at 180 degrees for 60 mins or until cooked through.

Once cool remove the middle of the cake leaving a 2cm ring of cake.

Cut the base of the cake to 2cm and place into the cake ring.

Cut another two 2cm layers of the cake.

 

For the mousse, beat the cream cheese until light then add the condensed milk and beat until combined.

Add the pureed mango and beat until combined.

Add the gelatine mixture and beat until combined.

Fold through the cream.

 

Pour 1/2 mousse mixture into hollowed out cake then top with another layer of cake and the other 1/2 of the mousse mixture and a final layer of cake.

 

Mix together pureed mango and icing sugar until combined then stir in the gelatine mixture.

Evenly spread the mango jelly mixture on top of the last cake layer. Refrigerate until set.

 

Whip the cream and smooth around the cake then sprinkle with toasted dessicated coconut.

Top cake with sliced mango.