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Mango-Lychee Mousse Cake

A gorgeous, delicious cake with exotic fruit — go ahead and bake it! This mango-lychee cake is perfect for any celebration: it turns out beautiful and stunningly good. The delicate, fragrant mousse, made with mango and lychee purée, is a treat for anyone who loves tropical flavors. The sponge layers are light and airy, soaked through with the taste and aroma of the fruit.

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Mango Lychee cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 5 g
Fats 32 % 12 g
Carbohydrates 54 % 20 g
205 kcal
GI: 20 / 15 / 65
    1. Make the sponge: Preheat the oven to 325°F (160°C). Sift the flour together with the baking powder into a large bowl and stir. In a separate bowl, whisk the egg yolks with half the sugar until the sugar dissolves, then add the vegetable oil and water and whisk again. Combine the flour mixture with the yolk mixture and stir well. In another bowl, whip the egg whites, starting on low and gradually increasing to medium. Turn the mixer to high and add the remaining sugar at the same time. Whip the whites until stiff but still glossy and moist — they should look like whipped cream and stay put if you tip the bowl. Gently fold the whites into the batter until smooth. Grease a 9-inch (22 cm) pan, pour in the batter, and bake for 25 to 30 minutes. Test with a wooden skewer: if it comes out clean from the center, the cake is done. Let it cool completely on a rack. 2. Make the mousse: Whip the cream to stiff peaks, add the powdered sugar, and beat to combine (you can skip the powdered sugar if the mango is sweet enough). Cover the gelatin with water for 5 minutes, then warm it in a water bath until fully dissolved and let it cool to room temperature. Stir the gelatin into the mango-lychee purée, then fold in the whipped cream until smooth. 3. Assemble the cake: Slice the sponge into two layers, trimming them level with a knife. Set the bottom layer in a serving ring and spread half the mango-lychee mousse evenly over it. Top with the second layer and cover with the remaining mousse, letting some run down the sides. Refrigerate for 4 hours to set. 4. Decorate: Soak the gelatin in water for 5 minutes, warm it in a water bath until dissolved, then cool. Stir the cooled gelatin into the mango purée and spread it over the top of the cake. Scatter the diced mango over the top and refrigerate for 2 more hours. The cake is ready!

Caloric content of the products possible in the composition of the dish

  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Mango - 67  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Baking powder dough - 79  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Egg whites - 44  kcal/100g
  • Whipped cream - 257  kcal/100g
  • Lychee - 66  kcal/100g

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