Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, blueberry and mango mousse cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

How to make Mango Blueberry Mousse Cake Decorating - Tasty Desserts ▽ Thank for watching! Don't forget to turn on notifications, like, & subscribe! ▷ Link. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor.

Blueberry and mango mousse cake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Blueberry and mango mousse cake is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Blueberry and mango mousse cake:

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

This Lemon Blueberry Mousse Cake from Delish.com is worth every step. Whisk in softened gelatin and blueberry puree and stir until completely dissolved. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color.

Instructions 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!

The raspberry jelly on top is simply irresistible red and rich in flavor. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests. This sponge cake filled with mango mousse is quite spectacular. It looks professional but is doable if you use a springform pan. This no-bake mango mousse cake is a classic.

So that is going to wrap this up with this special food blueberry and mango mousse cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!