Mango Mousse Cake with Coconut Dacquoise

Name: Mango Mousse Cake with Coconut Dacquoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 35 grams ground almond meal; 35 grams flaked coconut; 22 grams tablespoons confectioners sugar; 70 grams confectioners sugar; 0 teaspoons cream of tartar; 100 grams egg whites; 10 grams teaspoons powdered gelatin; 360 grams 1/2 cups heavy cream; 400 grams mango puree; 3 mediums ripe mangoes; 100 grams 1/2 cup sugar; 60 grams water

You can never have too many dessert recipes, so give Mango Mousse Cake with Coconut Dacquoise a try. This gluten free recipe serves 6. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 489 calories. If you have heavy cream, mangoes, confectioners sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For the dacquoise

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper. Take a 3" ring mold (or whatever size mold you want to use) and trace several circles on the parchment sheets to help guide you when you pipe the meringues. Flip the parchment sheets over (so you don't get ink on your meringues).

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine coconut, almond meal, and confectioners' sugar in a food processor. Process until fully combined and very fine. Turn out into a large bowl and set aside.

Ingredients you will need

Powdered Sugar

Almond Flour

Coconut

Equipment you will use

Food Processor

Bowl

Combine egg whites and cream of tartar in bowl of stand mixer fitted with whisk attachment. Whip on medium speed until soft peaks form.With mixer running, pour in sugar in a slow stream. Continue whipping until meringue becomes stiff and glossy.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

Add about a quarter of the meringue to the almond meal mixture and carefully fold in with a large rubber spatula.

Ingredients you will need

Almond Flour

Equipment you will use

Spatula

Add in the rest of the meringue and fold in, being careful not to deflate the meringue too much.Scrape the meringue into a pastry bag fitted with a 1/2" plain round tip. Pipe meringue out onto prepared sheets by piping a spiral to fill each of the traced circles.

Equipment you will use

Pastry Bag

Bake for about 30-40 minutes, rotating halfway through, until meringues are light brown and dry to the touch. It may take longer depending on the humidity in your kitchen.

Equipment you will use

Oven

Place water in a small bowl and sprinkle gelatin over it.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Let bloom for about 5 minutes.Meanwhile, combine mango puree and sugar in a medium saucepan.

Ingredients you will need

Mango Puree

Sugar

Equipment you will use

Sauce Pan

Place over medium heat and stir until is dissolved.

Remove from heat.

Add in gelatin and stir until it is dissolved. Note: the mango mixture should be warm enough to melt the gelatin. If you are unsure, you can always microwave the gelatin mixture to ensure it is liquid before adding it to the mango.Refrigerate mixture for about 10 minutes to let it cool down.Whip cream to soft peaks. Fold about a third into the mango mixture.

Ingredients you will need

Gelatin

Cream

Mango

Equipment you will use

Microwave

Add the rest of the cream and carefully fold until incorporated.Line a baking sheet with parchment paper or wax paper.

Ingredients you will need

Cream

Equipment you will use

Baking Paper

Baking Sheet

Wax Paper

Place 3" ring mold on sheet. Line each ring with an acetate strip (they can be found in cake supply shops in rolls, or you can cut a piece to fit).

Ingredients you will need

Roll

Place a dacquoise round at the bottom of each ring. Fill each mold halfway with the mango mousse.

Ingredients you will need

Mango

Combine cream and confectioner's sugar together in stand mixer fitted with whisk attachment. Whip on medium speed to soft peaks. Top each cake (still in the molds) with some of the whipped cream and refrigerate again while you slice up the mangoes.

Ingredients you will need

Whipped Cream

Mango

Cream

Sugar

Equipment you will use

Stand Mixer

Whisk

Cut mangoes in half, discarding the pit, and cut away the peel. Slice mango halves into thin 1/8" thick slices.Arrange slices on top of cakes in a rose formation, starting at the center and working out. You might have to trim some of the pieces down to fit.Push cakes out from the molds and peel away acetate strips.

Ingredients you will need

Mango

Serve immediately (if you don't want to serve yet, do not unmold until you are ready to serve).