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Mango Mousse Cake

1/2 cup sifted cake flour
1/8 teaspoon double acting baking powder
1/8 teaspoon salt
2 large eggs, separated, room temperature
1 teaspoon vanilla extract
1/4 cup granulated sugar

2 envelopes unflavored powdered gelatin
1/2 cup water
7-8 large ripe mangos
1 cup sifted confectioners' sugar
2 teaspoons vanilla extract
2 cups heavy (whipping) cream
1/4 cup sour cream

3 tablespoons seedless raspberry jam
2 cups toasted sliced almonds (See Note)
1/2 cup heavy (whipping) cream
2 teaspoons granulated sugar
mango slices, for garnish
fresh raspberries, for garnish

Position a rack in the center of the oven and preheat to 350. Spread
the almonds in a single layer on a baking sheet and roast for 8-12
minutes, stirring two or three times, until the color of the nuts
turns from white to tan. Transfer the almonds to another baking
sheet to stop the cooking process.

Position a rack in the center of the oven and preheat to 350.
Lightly butter the bottom and side of a 10-inch springform cake
pan. Line the bottom of the pan with a circle of baking parchment
or waxed paper. Dust the side of the pan with flour and tap out
the excess.

In a small bowl, using a wire whisk, stir together the flour, baking
powder and salt, until thoroughly blended. Sift the flour mixture
onto a piece of waxed paper. In a large bowl beat the egg yolks
and 2 tablespoons of the granulated sugar for 4-6 minutes, until
the batter is pale yellow and forms a thick ribbon. Beat in the

In a grease-free large bowl, using a handheld electric mixer and
clean beaters, beat the egg whites at low speed until frothy.
Gradually increase the speed to high and continue beating the whites
until they start to form soft peaks. One teaspoon at a time,
gradually add the remaining 2 tablespoons of sugar and continue
beating the whites until they form stiff, shiny peaks.

Scrape one-third of the whites on top of the beaten egg yolks.
Resift one-third of the flour mixture over the whites and using a
balloon whisk or a large rubber spatula, fold the flour mixture
and egg whites into the egg yolk mixture, making sure to bring the
whisk or spatula near the botom of the bowl to free any flour that
may be clinging to the side of the bowl. One-third at a time, gently
fold in the remaining whites with one-third of the resifted flour
mixture. Do not overfold the batter.

Scrape the batter into the prepared pan and smooth it into a thin,
even layer with a spatula. Bake the cake for 8 to 12 minutes, until
the center springs back when gently touched. Cool the cake in the
pan on a wire rack for 5 minutes.

Run a thin-bladed knife around the edge to loosen it. Remove the
side of the springform pan and invert the cake onto a wire rack.

Remove the pan bottom. Peel off the paper and leave it loosely set
on the bottom of the cake. Reinvert the cake onto another rack so
that it is right side up and cool completely.

Put the water in a small heatproof cup. Sprinkle the gelatin over
the water and let the mixture stand for 5 minutes to soften. Place
the cup with the softened gelatin in a saucepan with enough water
to come halfway up the side of the cup. Heat the gelatin mixture
in hot, not simmering water. Stir the gelatin mixture frequently
for 2 to 3 minutes, until the gelatin granules dissolve completely
and the mixture is clear. Remove the pan from the heat.

Leave the cup containing the gelatin mixture in the hot water to
keep the gelatin warm until ready to use.

Peel the mangos and cut the fruit away from the pit. Cut the fruit
into large chunks. Mill or strain mango pulp to remove fibers.
Combine half of the mango puree with 1/2 cup of the sugar. Transfer
the pureed mangos to a large saucepan. Repeat with the remaining
mangos and 1/2 cup of sugar.

Cook the mango mixture over medium-low heat, stirring constantly
until warm. Remove the saucepan from the heat. Add the gelatin
mixture and vanilla and whisk until blended. Transfer the mango
mixture to a large bowl and cool to room temperature.

In a chilled large bowl, using a handheld electric mixer set at
medium speed, beat the heavy cream and sour cream until the mixture
forms soft peaks. Using a large rubber spatula, fold one-third of
the whipped cream into the mango mixture to lighten it. Fold in
the remaining whipped cream.

Remove the side from a 10-by-3-inch springform pan. Trim a 12-inch
cardboard circle so that it fits snugly within the curved lip of
the bottom of the springform pan. Reattach the side of the springform

Remove the paper circle from the the bottom of the cake. Using an
offset metal cake spatula, spread the raspberry jam in an even
layerover the top of the cake. Place the cake layer in the bottom
of the prepared pan. Scrape the mango mousse over the cake layer
and smooth it into an even layer. Cover the pan with plastic wrap
and freeze for at least 6 hours or overnight.

Using a portable blow dryer or damp (not wet) very hot towel,
carefully heat the outside of the springform pan until the edge of
the mousse melts slightly. Release the clamp on the side of the
springform pan and gently lift it up and remove it from around the
side of the cake. Allow the unmolded cake to defrost in the
refrigerator for at least 3 hours, until ready to decorate.

Spread the toasted almonds on a piece of waxed paper. Set aside
28 of the best looking almond halves to garnish the top of the

Lift the cake up on the cardboard cake circle, supporting the bottom
of the cake in one hand. Scoop up the almonds and gently press them
against the side of the cake, working around the cake until the
side is completely covered. Put the cake on a serving plate.

In a chilled small bowl, using a handheld electric mixer set at
medium speed, beat the cream with the sugar until stiff peaks begin
to form. Fill a pastry bag fitted with a large closed star tip
(such as Ateco #4) with the whipped cream. Pipe 14 rosettes around
the top edge of the cake. Garnish each rosette with two toasted
almond slices. Refrigerate the cake until ready to serve.YIELD: 14


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