Mango Mousse Cake

                  It was Achu's (My Nephew) birthday on the 4th of this month. I wanted to send him a mango mousse cake which I found on one of the online cake shop. Unfortunately I could not do that. But the picture of this cake haunted me and I couldn't resist making this cake. I made it this weekend.
                Even though this recipe is easy, its time consuming and has to be done in 3 different steps .

1. Baking the cake
2. Making Mousse
3. Making the firm mango puree topping.

         Ingredients

   For Cake(320-350 gms)

1. 80 gm flour
2. 80 gm caster sugar
3. 80 gm butter.(room temperature)
4. 1 egg
5. 4 tsp mango puree
6. 1 tsp orange zest
7. 1 tsp mango essence
8. 1/4 tsp baking powder, 1/4 baking soda

For Mousse

1. 200 ml whipping cream
2. 5 tbsp powdered sugar
3. 1/2 cup mango puree at room temperature
4. 10 gm mango gelatin crystals

For Topping

1. 1/2 cup mango puree.
2. 10 gm mango gelatin
3. 2 tbsp caster sugar

Preparation

1. In a bowl mix in sugar with the butter till soft
2. Whisk the egg and add in the above mix till soft and fluffy.
3. Add mango puree and mix well.
4. Sift flour with the baking soda and baking powder and add with the above wet ingredients.
5. Pour the batter in a baking tin and place in a pre heated oven at 160 degree for 25-30 minutes or until done(ie, when pierced with a knife, it has to come out clean)
6. Take it out from the oven and let it cool down to room temperature in the tin.
7. While the cake is cooling down, whip the cream with sugar until soft peaks appear.
8. Dissolve gelatin in some hot water and when fully dissolved, add it in the mango puree.
9. Add the above mixture to the whipped cream and mix well
10. Now pour in the mango mousse on top of the cake and level it out. Place it in the fridge to refrigerate
11. When the mousse and cake is  in the refrigerator, we will prepare the topping.
12. Dissolve gelatin in hot water
13. Mix it in the mango puree and sugar
14. When the mousse and the cake is set,pour in the topping mixture on top of the mousse.
15. Let it chill for at least an hour before serving.