Coconut Mango Mousse Cake
Ingredients
Time Required: 50 Minutes Plus Baking And Refrigerating Time
For The Sponge:
2 Eggs
3 Tablespoon Hot Water
100 Gm Sugar
A Pinch Of Salt
75 Gm Flour
10 Gm Corn Flour
15 Gm Grated Coconut
For The Filling:
1 Large Mango
100gm Brown Sugar
105 Gm Sugar
Â⽠Cup Water
2 Tablespoon Lime Juice
2 Tablespoon Gelatine
2 Eggs
2 Yolks
2 Cups Cream
Method:
To Prepare The Sponge: Beat Up The Eggs With Three Tablespoon Hot Water, Sugar And A Pinch Of Salt For Three Minutes. Serve Flour And Corn Flour Together And Fold Into The Egg Mixture. Lastly Fold Ion The Coconut. Pour Into A 22.5 Cm Round Cake Tin, Preferably With A Loose Bottom. Bake In A Preheated Oven At 200ã‚â°c For 20 Minutes. When Done, Remove And Cool. Cut The Cake Into Two Slices. To Prepare The Filling: Peel, Clean And Cut The Mango Into Pieces And Boil With Brown Sugar, 30 Gm Sugar And Â⽠Cup Water Till The Mango Turns Soft (For About 15 Minutes). Drain, Cool And Blend The Mango In A Mixer To A Puree.
Add Lime Juice And Mix Well. Dissolve Gelatin In The Mango Syrup And Keep Aside. Beat Eggs, Egg Yolks And Sugar Over Hot Water Till Creamy. Mix In Gelatine And Mango Puree. Allow To Cool. Beat The Cream Till Stiff And Fold Into Mango Mixture. To Serve: Replace One Slice Of Cake In The Loose Bottomed Cake Tin. Pour Half Of The Prepared Filling Over It And Cover With The Second Slice Of Cake. Pour The Remaining Filling Over To Cover The Entire Surface And Chill In The Refrigerator Till Set. To Decorate: Roast A Little Desiccated Coconut On A Tawa Till Brown. Remove The Cake Onto A Serving Dish And Sprinkle Desiccated Coconut Over. Decorate With Pieces Of Mango, If Desired.
Other Recipes Rehana Khatri
Baked Corn in Tomato Salsa | Chikken Tikka | Chinese Spinach Pakoda Chaat | Samak Or Fish Kabab Recipe | Nutri Kabab | Fruit Delight | Apple Rabadi | Peach Halwa | Almond Milk | Bread Ras Malai | Kaju Barfi | Zarda Seekh Kabab | Chicken Apple Salad | Saasav | Plum Chutney | Tangri Kababs
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