Mango Mousse Cake

-MOUSSE-
2 Envelopes unflavored gelatin
1/2 c Water
4 lg To 5 ripe mangos (1 lb each)
1 c Confectioners’ sugar divided
2 ts Vanilla extract
2 c Heavy cream
1/4 c Sour cream

ASSEMBLY
3 tb Seedless raspberry jam
2 c Toasted sliced almonds
1/2 c Heavy cream
2 ts Granulated sugar
Mango slices, for garnish
Fresh raspberries, garnish

Make sponge cake: Preheat oven to 350 degrees F. Lightly butter bottom and
side of a 10-inch springform cake pan. Line bottom of the pan with a circle
of baking parchment or waxed paper. Dust side of the pan with flour and tap
out excess. In a small bowl, whisk together flour, baking powder & salt.
Sift flour mixture onto a piece of waxed paper. In a large bowl, using a
hand-held electric mixer set at high speed, beat egg yolks and 2 tb of
granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms
a thick ribbon. Beat in vanilla.

Beat egg whites at low speed until frothy. Gradually increase speed to high
and continue beating soft peaks start to form. One ts at a time, gradually
add remaining 2 tb of sugar and continue beating whites until they form
stiff, shiny peaks. Scrape 1/3 of whites on top of beaten egg yolks. Resift
1/3 of flour mixture over whites & fold flour mixture and egg whites into
egg yolk mixture, making sure to free any flour that may be clinging to
side of the bowl. One-third at a time, gently fold in remaining whites with
1/3 of resifted flour mixture. Do not overfold. Scrape batter into prepared
pan. Bake cake for 8 to 12 minutes, until center springs back when gently
touched. Cool cake in pan on a wire rack for 5 minutes. Remove from pan &
cool completely.

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

Peel mangos and cut fruit away from pit. Cut fruit into large chunks.
Combine half of mango chunks with 1/2 cup of sugar in bowl of a food
processor. Process mangos for 40 to 60 seconds, until pureed. Transfer
pureed mangos to a large saucepan. Repeat with remaining mangos and 1/2 cup
of sugar. Cook the mango mixture over medium-low heat, stirring constantly
until warm. Remove saucepan from the heat. Add the gelatin mixture and
vanilla and whisk until blended. Transfer mango mixture to a large bowl and
cool to room temperature. In a chilled large bowl, beat the heavy cream and
sour cream until mixture forms soft peaks. Fold 1/3 of whipped cream into
mango mixture to lighten it. Fold in remaining whipped cream.

Assemble cake: Remove side from a 10-by-3-inch springform pan. Trim a
12-inch cardboard circle so that it fits snugly within curved lip of bottom
of springform pan. Reattach side of springform pan. Remove paper circle
from bottom of cake. Spread raspberry jam in an even layer over top of
cake. Place cake layer in bottom of prepared pan. Scrape mango mousse over
cake layer and smooth it into an even layer. Cover with plastic wrap and
freeze for at least 6 hours or overnight.

Unmold cake: Using a portable blow dryer or damp very hot towel, carefully
heat outside of springform pan until edge of mousse melts slightly. Release
clamp on side of springform pan and gently lift it up and remove it from
around side of the cake. Defrost cake in refrigerator for at least 3 hours,
until ready to decorate.

Decorate cake: Spread toasted almonds on a piece of waxed paper. Set aside
28 of best almond halves to garnish cake. Lift cake up on cardboard cake
circle, supporting bottom of cake in one hand. Scoop up almonds and gently
press them against side of cake, working around cake until side is
completely covered. Put cake on a serving plate. In a chilled small bowl,
using a handheld electric mixer set at medium speed, beat 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 whipped cream. Pipe 14
rosettes around top edge of cake. Garnish each rosette with 2 toasted
almond slices. Refrigerate cake until ready to serve. by Lisa Morley, chef
and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe
Collection on the WorldWideWeb