Mango Crème Mousseline Cake


by: Joana's Kitchen

Here, a cake ring is used to make a cake that is perfectly even on top and on the sides. The cake is then surrounded with little cats tongue cookies and the top of the cake is decorated with a translucent mango mirror. The effect is very professional and the method adaptable to any fruit. Most recipes for mirrors call for half apricot preserves (or whatever preserves have the appropriate color) and half strained fruit puree (coulis). The jam provides pectin, which helps the mirror set without making it rubber); as it would be if it were made with gelatin alone. You can make the three cake disks called for here out of any of white or yellow cake by piping the batter into disks or by making a round layer cake and slicing it crosswise into thirds. This recipe is for an 8-inch cake, but if you don’t have an 8-inch ring, you can make this cake in the standard 9-inch size by increasing the amounts of the simple syrup and mousse by about 50 percent.


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serves: 1

8 inches three disks of any white or yellow cake, by 1/3

1 cup simple syrup, flavored with kirsch, rum, or Cognac (optional)

4 1/2 cups mango creme mousseline

2 teaspoons (2/3 packet) powdered unflavored gelatin

3 tablespoons cold water

1/3 cup strained mango puree

2/3 cup strained apricot preserves

1 inch recipe cat's tongue cookies, about 1/2 longer than the cake ring is high

Nutrition Facts
Mango Crème Mousseline Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 6505

  • Total Fat: 211.4 g
  •     Saturated Fat: 47.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 141.7 mg
  • Sodium: 5356.7 mg
  • Total Carbs: 1096.6 g
  •     Dietary Fiber: 20.5 g
  •     Sugars: 596.3 g
  • Protein: 99.8 g

how is this calculated?

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1.  Line an 8-inch cake ring with plastic wrap and press in a cardboard round the same size as the ring, to support the cake.

2.  Trim the cake disks to the size of the cake ring by pressing the cake ring onto one of them and pulling away the excess.

3.  Trim off 1/2 inch all around the cake disks so there will be room to fit the end of the cookies and the filling will mask the outside of the cake-creating a perfectly smooth effect.

4.  Place one of the cake disks in the ring on top of the cardboard

5.  Brush with the flavored simple syrup.

6.  And spread over about one-third of the creme mousseline, spreading it all the way to the ring-you want the space between the ring and the cake layers to be filled with creme mousseline.

7.  Press on a second cake disk, brush with syrup, and coat with half of the remaining creme mousseline.

8.  Press on the third cake disk and brush with syrup.

9.  Spread over the remaining creme mousseline so it comes all the way to the top of the ring. Smooth the top with a metal spatula. Chill for at least 1 hour.

10.  To make the mirror, put the gelatin in a small bowl with the water and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps. Combine the gelatin mixture with the mango puree and apricot preserves in a small saucepan and bring to a simmer. Remove from the heat and stir until the gelatin dissolves. Let cool until barely warm-hot enough so the gelatin doesn’t set but not hot enough to melt the creme mousseline.

11.  Pour the mango mixture over the cake and spread it with an offset or metal spatula. Chill until set, at least 3 hours. Trim off any gelatin that has dripped over the edge of the cake ring.

12.  When the cake is thoroughly chilled, warm the outside of the ring with a hot, wet towel for about 30 seconds to help loosen the cake from the ring and push the cake up through the ring.

13.  Press the cookies onto the sides of the cake. If they don’t stick, press a hot spatula against the sides of the cake to melt the creme mousseline slightly and immediately press on a cookie. Serve in wedges.

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