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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 2 |
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This show stopper cake starts with slices of a store bought strawberry cake roll which complement the rich mango mousse. The cake must be refrigerated for about 4 hours. Recipe is from Woman's World. Ingredients:
1 (13 ounce) package strawberry shortcake rolls, each cut into 7 slices |
1 (1 1/2 lb) jar mangoes, slices drained |
1 1/2 cups mango nectar |
6 drops yellow liquid food coloring |
2 (1/4 ounce) envelopes unflavored gelatin |
1 pint heavy cream |
1/4 cup sugar |
1 mango, seeded, peeled and sliced |
2 tablespoons apple jelly, melted |
mint sprig (optional) |
Directions:
1. Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
2. In blender, puree jarred mango slices until smooth.
3. Transfer to a bowl; stir in 1 cup nectar and food coloring.
4. In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
5. Microwave mixture on high until melted, 30 seconds.
6. Stir into pureed mango mixture.
7. Refrigerate until thickened, 20-30 minutes.
8. In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
9. Fold remaining whipped cream into mango mixture; spread in pan.
10. Refrigerate until firm, about 4 hours.
11. Run knife between side of pan and cake; remove side of pan.
12. Top with mango slices; brush with jelly.
13. Transfer reserved whipped cream to pastry bag fitted with star tip.
14. Pipe around edge of cake.
15. If desired, garnish with mint.
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