Blueberry and mango mousse cake

Name: Blueberry and mango mousse cake
Yield: 10-serving
Ingredients: 200 Grams sugar granulated; 200 Grams butter , room temperature; 200 Grams Flour; 2 eggs; 1 Teaspoon baking powder; 2 Tablespoons milk; 1 Cup Mango pulp; 1 Cup heavy cream; 2 Tablespoons Gelatin; 2 Cups blueberries

3 cooks are planning to make this

Pratyusha Banerjee @cook_7800074

connecticut, usa

A wonderful fresh summer combination of blueberry and mangoes in a cake. You could never go wrong with this combo!!!

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Ingredients

30 mins

10-serving

200 Grams sugar granulated
200 Grams butter , room temperature
200 Grams Flour
2 eggs
1 Teaspoon baking powder
2 Tablespoons milk
1 Cup Mango pulp
1 Cup heavy cream
2 Tablespoons Gelatin
2 Cups blueberries

Cooking Instructions

1

Preheat oven at 350 F. Line 2 9" cake tins with parchment paper. In a bowl add the blueberries and coat them with 2 tablespoon of maida. Arrange at the bottom of lined cake tin.
2

In a large bowl, combine flour, eggs, butter, sugar, baking powder, milk. Beat it into a smooth batter. Pour equally into the 2 pans over coated blueberries.
3

Bake for 25-30 mins or till a inserted toothpick comes out all clean. Pull out of pan after letting it cool.
4

For the mango mousse, In a large bowl, whip the heavy cream till it has slightly stiff peaks. Refrigerate. Add 3 tablespoon of water to the 2 tbsp of gelatin and microwave it for 10-15 seconds. Let it cool down slightly and add to the mango pulp. Let the mango pulp sit till it thickens slightly.
5

Fold in the mango pulp into whipped heavy cream. Arrange cake, pour a little mousse and level it out. Add the second layer of layer making sure the blueberry side is on top of the mousse layer. Ice the entire cake with the mousse. Chill the cake before you serve!