Sweets and drinksChilled DessertsEurope and North AmericaAbout 3 hours, including 20 minutes baking the base and 2 hours chilling
This mango yogurt mousse cake sets soft and cool under a mirror smooth jelly top. Splitting the gelatin is the tricky part, since using it all at once leaves the top cloudy. The gelatin is divided clearly in two, one part for the mousse and one for the jelly layer.
The baked base is cut into slices 1.5 to 2cm thick before it lines the pan. The mousse chills for about 2 hours before the jelly goes on, and the cream sits in the freezer for 5 minutes before it is folded in.
This batch weighs about 734g, at roughly 138 calories per 100g.
Method
Beat 2 eggs with 36g kOBE Monk Fruit Blend for about 10 minutes, until pale and thick.
Combine 45g all purpose flour, 5g tapioca starch and a little salt, sift it gradually over the eggs and fold gently with a spatula.
Pour the batter into a round pan 20 to 25cm across, lined with parchment or greased and floured.
Preheat the oven to 170 degrees C for 15 minutes, bake for about 20 minutes, cool the cake on a rack and cut it into slices 1.5 to 2cm thick for the base.
Blend 300g ripe mango with 10ml honey, 10ml lime juice and 45g kOBE Monk Fruit Blend, pass it through a sieve and set aside 20ml for the jelly topping.
Soak 2 gelatin leaves for 10 minutes, squeeze them dry, microwave them for about 15 seconds to melt, then stir them into the mango puree.
Chill 120ml whipping cream in the freezer for 5 minutes, whisk it thoroughly with 20g yogurt, then fold it gently into the mango mixture.
Set the cake base in the pan, pour the mango mousse over it, level the top and chill for about 2 hours.
Soak and melt the remaining 2 gelatin leaves, mix them with the 20ml of mango puree and 27g kOBE Monk Fruit Blend, then let it cool.
Once the mousse has set, pour the jelly over the top and chill until firm.
Tips
Splitting the gelatin clearly in two, one part for the mousse and one for the jelly, gives a clear glossy top.
Beat the eggs a full 10 minutes, until a line drawn with the lifted whisk holds for a moment, which is what gives the sponge its height.
Wait until the mango mousse has firmed on top before the jelly goes on, since rushing it blurs the two colors together.
Honey is still sugar, so the mango puree takes exactly 10ml.
Cream chilled in the freezer for 5 minutes whips firmer and holds the mousse in shape.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.