Mango Mousse Cake

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I do sometimes thank God for making me keep posts pending to get to an opportunity. If you see, I rarely celebrate any personal occasion of mine except the girls’ birthdays or our anniversary. And today happens to be our anniversary number 15, Alhamdulillah. I almost forgot about it, actually speaking. Every April 14, I have done a post and actually, every year, the posts reflected how exactly I felt about him. The past six years I have been blogging, our marriage has been topsy turvy of sorts. I guess that happens to every family at some stage. At times, you wonder, how stupid you were to be or stay married to the man or the woman you are now with. But then after a few hours, the thoughts just tide over and gets replaced with something else. I guess that’s how life is, we need to wait for the tide to calm down to actually see things in light.

One major thing I have learned in the past 15 years of living with HD is – do not expect people to change for you. Never ever… it causes a major disappointment as days go by. If you think love will change it all, sorry, it really doesn’t. The first couple of years would be bliss but once kids come along and responsibilities increases of having to have a house of your own and property of your own and what not, the honeymoon phase comes to an end. In the beginning, I used to complain a lot and crib too, but nothing changed. We are so accustomed to not speaking to them if we are upset about something. That habit of mine actually damaged a lot of understanding in our relationship. I am now slowly starting to tell my disappointment or displeasure if I don’t get what I expected or I don’t like what he did. Even though it doesn’t invite the same vibe initially, he has slowly started to reciprocate too. 🙂

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Nowadays, whenever I get upset about something that he does or get irritated on him not spending time with us as much as I would like him, I try the “positive flip” approach. When my mind gets unnecessary diverted to the negatives, I focus my attention on the positives – on how caring he is, on how good he is with the girls, on how he somehow makes sure that we have a decent and comfortable life. With matters not going so well, I sometimes really wonder how strong he can be to withhold the pressure of the outside world. I try to think like him so that I don’t allow the pressure to get on me.

In the last fifteen years, I have realized that love is not all. There are much more facets to marriage. Compromises, adjustments, lowering yourself down so that the other can climb, being the water when the other is fire – so much more to it! It is like ying yang – you just need to keep complimenting each other whatever the situation may be. When you don’t do that, there will be sparks and those can be bad in every way. I guess one reason of sparks between us are the girls and somehow both of us don’t seem to agree to each other on it at any moment of time. But then, daddies are always so touchy when it comes to daughters that they forget that the mommies were in their life before it! Anyway… my only dua to the Almighty is that He keeps him safe and sound, and He be pleased with us… Aameen…

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This year, I am planning a very simple cake, which will hopefully appear on the blog in two to three months, InShaAllah. 😉 I guess I have started actively baking every year, ever since I started blogging. 😉 Below are the cakes I have made for our previous anniversaries…

Eggless Tiramisu Cake

Tres Leches

Mango Entremet

Vegan Joan’s Rainbow Cake

Mini Chocolate Mousse Cheesecake – maybe the only year I didn’t make an elaborate cake 😀

Medovic/ Russian Honey Cake

Coming to the recipe  I chose to post today…. B loves anything to do with mangoes. For his birthday, I would ask him what he wants. He was bugging me for a mango mousse cake and I was delaying it citing the absence of good mangoes. OK, if you are asking me when is his birthday, I would say it is the next week. So now that it is time to bake his next cake InShaAllah, I am finally posting his last birthday cake. Hehe… Anyway, no season for cake, right? Right! 😉

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OK, so coming back to the mousse cake, this isn’t my first attempt. I tried making one when I had just started blogging. It tasted delicious but it just didn’t set. It was a really wobbly mousse thank to the gelatin. I had kept it in mind to make one when the occasion comes. This has a cake base, with a smooth mango mousse, and a jelly to top it up. It is like having three desserts at one time. We sat and ate it up as if there was no tomorrow. It was such an amazing dessert!

If you see from the pictures, a layer of the jelly is in between the mousse and cake layer. I was actually impatient while pouring the jelly on top of the mousse. The mousse had settled but the jelly was still warm when I pour, so it literally oozed in between of it. But who cares? It created such a beautiful effect in the dessert. Don’t you think so? 🙂

You can make this dessert without the cake base too. You can set the mousse in cups and top it with the jelly, and some extra whipping cream for an oomph factor. That way, you save the time of baking the cake. It is just that the cake gives a good sturdy appearance to the dessert. So there goes the post this time… Hopefully, I won’t share his birthday cake as our anniversary post next year, InShaAllah… I hope so… hehe…

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Mango Mousse Cake

Course Dessert

Cuisine Continental

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8

Author Rafeeda

Ingredients

• FOR CAKE:
• 1/2 cup milk
• 1/3 cup oil
• 1/4 sugar
• 1/2 tsp vanilla extract
• 1 cup flour
• A pinch of salt
• 1/3 tsp baking powder
• 1/4 tsp baking soda
• FOR MOUSSE:
• 2 tbsp gelatin
• 1/2 cup hot water
• 1 cup mango pulp I used fresh
• 1/4 cup honey
• 2 cups whipping cream
• 1 tbsp mango essence optional
• FOR JELLY TOPPING:
• 80 gm pack mango jelly
• 1/2 cup boiling water
• 1/2 cup cold water

Instructions

• First, we make the cake. Preheat oven to 180 degrees. Grease an 8 or 9 inch spring-foam pan.
• Whisk together the milk, oil, sugar and vanilla till it becomes homogeneous.
• Sift the dry ingredients into it and whisk till smooth.
• Pour into prepared pan and tap to spread evenly. Bake for 25 to 30 minutes till skewer comes out clean.
• Allow it to cool completely in the pan.
• To prepare the mousse, bloom the gelatin into the hot water and set aside.
• Beat the whipping cream till soft peaks. Add in the mango pulp, honey, mango essence if using and the gelatin water and beat till homogeneous.
• Pour over the cooled cake and allow it to settle in the fridge for an hour.
• For the topping, whisk the contents of the jelly pack in boiling water till dissolved. Add the cold water and whisk well till combined. Allow the mixture to come to room temperature.
• Pull out the pan from the fridge and slowly pour over the top. Set in the fridge for 6-8 hours.
• To demould, slowly pass a knife around the edges of the pan. Pull out the ring. Serve...

Notes

You may see in the picture that there is a little jelly in the middle. I was actually in a hurry so poured the semi warm jelly onto the mousse within 30 minutes. So some from the center settled into the bottom, but it did give a pretty effect, so I am happy.