Mango Mousse Cake
Of course, a cake is not exactly suitable as a diet meal! But first of all, the fine pastry is relatively reserved in terms of calories and fat. And secondly, thanks to mango and lime, the mango mousse cake offers a few extra vitamins after all.
Prepare the mango mousse cake the day before you eat it - the longer it is in the refrigerator, the more sliceable it will be. Instead of gelatine, you can use agar-agar (health food store, organic food store) as a vegetarian gelling agent; then please follow the package instructions.
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 158 mg | (4 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 oz Whole wheat flour
- 2 tsps ground ginger
- 1 oz powdered sugar
- 1 oz Shredded coconut
- 5 eggs
- 3 ozs cane sugar
- 1 pinch salt
- 10 sheets gelatin
- 1 small Mango (about 350 grams)
- 2 Limes
- ¾ cup Whipped cream
- fresh mint (optional)
Preparation steps
Combine flour, ginger and powdered sugar in a bowl.
Mix in the shredded coconut.
Separate eggs. Whisk egg whites. Beat in half the sugar and the salt with a hand mixer. (Reserve egg yolks for another use.)
Gently fold the flour and coconut mixture into the egg whites.
Line a 9 1/2-inch springform pan with parchment paper. Pour in the cake batter and smooth out to an even thickness. Bake on the middle rack in a preheated oven at 400° F/convection 350°F until golden brown, about 15 minutes. Remove and allow to cool in the mold.
Release the cooled bottom of the springform pan and remove the cake. Carefully remove the paper, invert the sponge cake and place the cake back into the springform pan.
Soak gelatin in cold water for at least 10 minutes. Peel mango, remove the pit, cut the flesh into slices and coarsely chop. Juice lime.
Boil mango and lime juice in a small pot.
Remove gelatin from water and squeeze out any excess. Dissolve the gelatin in the mango mixture, stirring frequently. Blend the mixture with an immersion blender. Allow to cool to room temperature.
Whip the remaining egg whites with the remaining sugar until medium to stiff peaks form.
Carefully fold the mango and lime mixture into the beaten egg mixture and mix thoroughly, but gently.
Whip the whipping cream until stiff and fold into the mango mixture. Pour the mango mixture onto the cake base and smooth out to an even thickness. Refrigerate at least 4 hours.
Loosen the cake from the springform pan before serving. Dip a knife in hot water before cutting each piece. Garnish with mint, mango and coconut to taste. Serve.