Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, blueberry and mango mousse cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Blueberry and mango mousse cake is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Blueberry and mango mousse cake:

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

Steps 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’s going to wrap it up with this exceptional food blueberry and mango mousse cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!