Egg Free Gelatin Free Mango Mousse Cake – Video Recipe

For the final day of Kid’s Delight Anniversary party, here is a cake that tastes like ice cream. Usually making of mousse requires either eggs or gelatin so that the mousse sets. For a vegetarian version we usually use agar agar but here is one recipe that doesn’t need a setting agent. Because it has whipped cream and Amul cream, they act as the setting agents. This tastes so much like an ice cream cake because of the cream. You can directly serve it out of freezer, or you can thaw it in fridge for two hours before serving. The texture varies depending upon the method you serve.

This is a delicious cake to serve as dessert in parties. Mango is a fruit which majority of the population love. When mango season begins, I start making so many recipes using mangoes because it is my daughter’s favourite fruit. If only I can get it all year round, my daughter would be the happiest person on earth. She becomes really sad when they disappear from the market and she becomes radiant once she see them in stores. This cake was made with some of the last batch of fruits we got during the season. No need to say about my daughter’s reaction. I kept it in the freezer and she enjoyed a slice a day until it was over.

The cake has three layers. The bottom most is a mango cake. As the cake is to be served chilled, I have used oil in the batter. It keeps the cake moist even after chilling. Next is a lighter mango mousse layer where there is more cream than the mango puree. The final layer is a darker mousse in which the mango puree is more than the cream. I have used non dairy whipping cream in the recipe. As it comes with sugar, I have adjusted sugar according to that. But if you are using unsweetened dairy whipping cream, then increase the sugar in the mousse layers. I have piped some whipped cream rosettes on top. But do it as per your wish. Make it simple or elaborate, however you decorate the cake, it would be delicious.

Ingredients:

For The Cake:

Milk – 100 ml

Oil – 3 tbs

Mango Puree – 200 ml

Mango Essence – 1 tsp

Sugar – 70 gm

Vinegar – 1/2 tsp

Maida – 180 gm

Baking Powder – 1 tsp

Baking Soda – 1/4 tsp

For The First Layer:

Mango Puree – 200 ml

Amul Fresh Cream – 100 ml

Whipping Cream – 100 ml

Sugar – 70 gm

For The Second Layer:

Mango Puree – 400 ml

Sugar – 100 gm

Amul Cream – 100 ml

Whipping Cream – 150 ml

Golden Yellow Food Colour – a few drops

Procedure:

For The Cake:

Preheat oven to 180°C.

Grease, dust and line an 8″ round tin.

In a bowl, mix together milk, oil, sugar, mango puree and beat until combined.

Add essence and vinegar and mix well.

In a separate bowl, add baking powder and baking soda to flour and whisk to combine everything.

Add it to the mango mixture and blend well.

Pour the cake mixture into the prepared cake tin.

Bake it for 40 – 45 minutes in the preheated oven.

Check whether a tooth pick inserted comes out clean.

For The First Layer:

Mix together mango puree, amul cream and sugar until well combined.

Whip the whipping cream until thick.

Add it to the mango mixture and gently mix it with a spatula until combined.

Use OHP sheets to make a high circle around the cake.

Place the cake on the serving plate and place the ohp sheet around it.

Pour the first mousse layer on the cake and level the top.

Freeze this for one hour.

The Second Layer:

Mix together Amul cream, mango puree and sgar until well combined.

Whip the whipping cream until thick.

Add it to the mango mixture and incorporate them well.

Add a bit of golden yellow food colour and mix to get a dark tone.

Pour it on the first mousse layer and level the top.

Freeze the cake overnight.

Gently remove the OHP sheets from around the cake.

Decorate the top of the cake with whipped cream flowers.

Slice it up and serve.

Egg Free Gelatin Free Mango Mousse Cake Recipe

Print Recipe Pin Recipe

Course Cakes, Desserts

Cuisine Indian

Servings 8 Cake

Ingredients

  

• For The Cake:
• Milk - 100 ml
• Oil - 3 tbs
• Mango Puree - 200 ml
• Mango Essence - 1 tsp
• Sugar - 70 gm
• Vinegar - 1/2 tsp
• Maida - 180 gm
• Baking Powder - 1 tsp
• Baking Soda - 1/4 tsp
• For The First Layer:
• Mango Puree - 200 ml
• Amul Fresh Cream - 100 ml
• Whipping Cream - 100 ml
• Sugar - 70 gm
• For The Second Layer:
• Mango Puree - 400 ml
• Sugar - 100 gm
• Amul Cream - 100 ml
• Whipping Cream - 150 ml
• Golden Yellow Food Colour - a few drops

Instructions

 

• For The Cake:
• Preheat oven to 180°C.
• Grease, dust and line an 8" round tin.
• In a bowl, mix together milk, oil, sugar, mango puree and beat until combined.
• Add essence and vinegar and mix well.
• In a separate bowl, add baking powder and baking soda to flour and whisk to combine everything.
• Add it to the mango mixture and blend well.
• Pour the cake mixture into the prepared cake tin.
• Bake it for 40 - 45 minutes in the preheated oven.
• Check whether a tooth pick inserted comes out clean.
• For The First Layer:
• Mix together mango puree, amul cream and sugar until well combined.
• Whip the whipping cream until thick.
• Add it to the mango mixture and gently mix it with a spatula until combined.
• Use OHP sheets to make a high circle around the cake.
• Place the cake on the serving plate and place the ohp sheet around it.
• Pour the first mousse layer on the cake and level the top.
• Freeze this for one hour.
• The Second Layer:
• Mix together Amul cream, mango puree and sgar until well combined.
• Whip the whipping cream until thick.
• Add it to the mango mixture and incorporate them well.
• Add a bit of golden yellow food colour and mix to get a dark tone.
• Pour it on the first mousse layer and level the top.
• Freeze the cake overnight.
• Gently remove the OHP sheets from around the cake.
• Decorate the top of the cake with whipped cream flowers.
• Slice it up and serve.

Sending this to Srivalli’s Kid’s Delight event for the Kid’s Delight Anniversary Party.