Recipe of Speedy Blueberry and mango mousse cake

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Ultimate Blueberry and mango mousse cake. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Blueberry and mango mousse cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry and mango mousse cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blueberry and mango mousse cake is 10-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blueberry and mango mousse cake estimated approx 30 mins.

To get started with this recipe, we have to prepare a few ingredients. You can cook Blueberry and mango mousse cake using 10 ingredients and 5 steps. Here is how you cook it.

A wonderful fresh summer combination of blueberry and mangoes in a cake. You could never go wrong with this combo!!!

Ingredients and spices that need to be Get to make Blueberry and mango mousse cake:

1. 200 Grams sugar granulated
2. 200 Grams butter , room temperature
3. 200 Grams Flour
4. 2 eggs
5. 1 Teaspoon baking powder
6. 2 Tablespoons milk
7. 1 Cup Mango pulp
8. 1 Cup heavy cream
9. 2 Tablespoons Gelatin
10. 2 Cups blueberries

Instructions to make to make Blueberry and mango mousse cake

1. Preheat oven at 350 F. Line 2 9" cake tins with parchment paper. In a bowl add the blueberries and coat them with 2 tablespoon of maida. Arrange at the bottom of lined cake tin.
2. In a large bowl, combine flour, eggs, butter, sugar, baking powder, milk. Beat it into a smooth batter. Pour equally into the 2 pans over coated blueberries.
3. Bake for 25-30 mins or till a inserted toothpick comes out all clean. Pull out of pan after letting it cool.
4. For the mango mousse, In a large bowl, whip the heavy cream till it has slightly stiff peaks. Refrigerate. Add 3 tablespoon of water to the 2 tbsp of gelatin and microwave it for 10-15 seconds. Let it cool down slightly and add to the mango pulp. Let the mango pulp sit till it thickens slightly.
5. Fold in the mango pulp into whipped heavy cream. Arrange cake, pour a little mousse and level it out. Add the second layer of layer making sure the blueberry side is on top of the mousse layer. Ice the entire cake with the mousse. Chill the cake before you serve!

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