Mango Mousse Milk Cake
The perfect summer dessert - a delicious fresh mango mousse paired with a cardamom and saffron milk cake. Simple, quick, and absolutely delicious
Equipment
- Silicone spatula
- Hand whisk
- 9x7" pastry frame or rectangular glass dish for setting the dessert
Ingredients
Saffron & Cardamom Milk Cake
- 4 eggs, separated into whites and yolks
- 70 gs white granulated sugar
- 80 gs all-purpose flour
- 80 ml liquid whipping cream
- 140 ml condensed milk
- 50 ml evaporated milk
- 1/2 tsp cardamom powder
- 1/2 tsp saffron
Mango Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 100 ml fresh mango pulp
- 6 gs gelatin powder
- 30 ml ice-cold water (for blooming gelatin)
- 200 gs white chocolate
- 225 gs liquid whipping cream (for whipping)
- 20 gs extra fresh mango pulp for topping
Instructions
Milk Cake
- Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Whip the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.4 eggs, separated into whites and yolks, 70 gs white granulated sugar
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.80 gs all-purpose flour
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center. The cake layer should not be too thick, around 2 inches.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it cool.
- Make the milk mixture: In a bowl, place all the ingredients for the milk: liquid whipping cream, condensed milk, evaporated milk, cardamom powder, and saffron, and mix until fully combined.80 ml liquid whipping cream, 140 ml condensed milk, 50 ml evaporated milk, 1/2 tsp cardamom powder, 1/2 tsp saffron
Mango Mousse
- Bloom the gelatin – pour ice-cold water into a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.6 gs gelatin powder, 30 ml ice-cold water (for blooming gelatin)
- In a heat-proof bowl, add the chocolate. Add the milk, whipping cream, and fresh mango pulp to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture. Pro tip: If the mangoes are not as yellow as you'd like, add a few drops of yellow food coloring at this step.70 ml liquid whipping cream, 70 ml full-fat milk, 200 gs white chocolate, 100 ml fresh mango pulp
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature. In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.225 gs liquid whipping cream (for whipping)
- Once the milk mixture reaches room temperature, gradually pour it into the whipped cream while folding it gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Top the cooled milk cake with the mango mousse, then place a few dollops of fresh mango pulp on top of the mousse and swirl it in. Chill for at least 6 hours or overnight until fully set. Serve cold.20 gs extra fresh mango pulp for topping
Notes
Make Ahead:
This dessert can be made the night before. I recommend serving it within 24 hours.
Storage:
The cake can be stored in the fridge for up to 3 days in an airtight container.