Mousse cake "Charlotte with mango"

Category: Confectionery
Charlotte mousse cake with mango


For a biscuit:
Eggs 2 pcs
Flour 60 g
Sugar 60 g
For mousse:
Yogurt 400 ml
Cream 400 ml
Canned mango 0.5 cans
Gelatin 20 g
Mango syrup + water (for gelatin) 80 + 20 ml
Powdered sugar 3-4 tbsp
For impregnation:
Water 50 ml
Sugar 50 g
Cognac or rum 0.5 tbsp. l
For jelly:
Mango 0.5 cans
Gelatin 5 g
Water 3 tbsp. l
Sugar 1-2 tbsp. l
Mango syrup 50-100 ml
Cream 33% for garnish 100 ml
Savoyardi cookies 13-15 pcs
Form 20-22 cm

Cooking method

Charlotte mousse cake with mango
Beat eggs with sugar until fluffy.

Charlotte mousse cake with mango
Pour in the sifted flour and stir with a spatula.
Charlotte mousse cake with mango
Pour the dough into a greased form, smooth. Bake for about 10-12 minutes.

Cool the finished biscuit on a wire rack.
Charlotte mousse cake with mango
To prepare the syrup, bring sugar and water to a boil, cook for 2-3 minutes, cool and add cognac.
Transfer the biscuit to a split form or ring, soak in syrup. Along the edges, right on the biscuit, tightly to each other, put the savoyardi cookies slightly cut from below.

Cut half of the mango from the jar into small pieces.

Pour gelatin with syrup from a jar and water. Let it swell and warm up until the gelatin is completely dissolved. Mix well and combine with 1/2 part yogurt, then add the rest of the yogurt.
Whip the cream with the icing sugar and mix gently with the yogurt and the mango pieces. Pour the mousse into a mold with a biscuit and cookies, flatten, refrigerate for 2-3 hours. If the mousse turns out to be watery, cool it slightly so that it grabs slightly, otherwise the cookies may get wet.

Charlotte mousse cake with mango
From the remaining mango (putting 1 slice aside), use a blender to puree.

Charlotte mousse cake with mango
Pour gelatin with water and let it swell. Pour syrup into the swollen gelatin, add sugar and heat until dissolved. Mix with puree, rub through a sieve.

First, pour half of the jelly over the top of the cake, refrigerate, and then pour the rest. Put the cake in the refrigerator until it solidifies.
Charlotte mousse cake with mango
Decorate the finished cake with whipped cream, mango pieces and mint.

What a big layer of mousse! This is our way and for us!
Quote: Rada-dms
What a big layer of mousse! This is our way and for us!
Well, like this! Why waste time on trifles.
Volgas, Svetlana, Handsome!
I just help myself, I don't risk baking. I don't think I can handle it.
I came to admire!
Tonya, make up your mind and it will work out. For the first time I baked Savoyardi in this cake, well, it seems to have worked out. Well, of course not chic glitter beauty, but okay so.
Svetlana, the beauty!! I already wrote to you that I like your recipes! But I don't always see it .. I'll be glad if you share in tartlets ..

Thank you.
Svetlana, and how big was the bank? I bought peaches today, there were no mangoes. I want to make small ones ..
Olya, a jar of something 425 -450 gr. Well, so small. And I did the same with peaches and with grapes too. Delicious.
Sveta, thanks! Then I'll try an exotic cocktail!

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