---------- Recipe via Meal-Master (tm) v8.05
       Title: Mango Mousse Cake
  Categories: Cakes
       Yield: 14 Servings
     1/2 c  Sifted cake flour
     1/8 ts Baking powder
     1/8 ts Salt
       2 lg Eggs, separated (room temp)
       1 ts Vanilla extract
     1/4 c  Sugar, divided
       2    Envelopes unflavored gelatin
     1/2 c  Water
       4 lg To 5 ripe mangos (1 lb each)
       1 c  Confectioners' sugar divided
       2 ts Vanilla extract
       2 c  Heavy cream
     1/4 c  Sour cream
       3 tb Seedless raspberry jam
       2 c  Toasted sliced almonds
     1/2 c  Heavy cream
       2 ts Granulated sugar
            Mango slices, for garnish
            Fresh raspberries, garnish
   Make sponge cake: Preheat oven to 350 degrees F. Lightly butter bottom and
   side of a 10-inch springform cake pan. Line bottom of the pan with a
   circle of baking parchment or waxed paper. Dust side of the pan with flour
   and tap out excess. In a small bowl, whisk together flour, baking powder &
   salt. Sift flour mixture onto a piece of waxed paper. In a large bowl,
   using a hand-held electric mixer set at high speed, beat egg yolks and 2
   tb of granulated sugar for 4 to 6 minutes, until batter is pale yellow and
   forms a thick ribbon. Beat in vanilla. Beat egg whites at low speed until
   frothy. Gradually increase speed to high and continue beating soft peaks
   start to form. One ts at a time, gradually add remaining 2 tb of sugar and
   continue beating whites until they form stiff, shiny peaks. Scrape 1/3 of
   whites on top of beaten egg yolks. Resift 1/3 of flour mixture over whites
   & fold flour mixture and egg whites into egg yolk mixture, making sure to
   free any flour that may be clinging to side of the bowl. One-third at a
   time, gently fold in remaining whites with 1/3 of resifted flour mixture.
   Do not overfold. Scrape batter into prepared pan. Bake cake for 8 to 12
   minutes, until center springs back when gently touched. Cool cake in pan
   on a wire rack for 5 minutes. Remove from pan & cool completely. Make the
   mango mousse: Put water in a small heatproof cup. Sprinkle gelatin over
   water and let stand for 5 minutes to soften. Place cup with softened
   gelatin in a saucepan with enough water to come halfway up side of cup.
   Heat gelatin mixture in hot, not simmering water. Stir gelatin mixture
   frequently for 2 to 3 minutes, until gelatin granules dissolve completely
   and mixture is clear. Remove pan from heat. Leave cup containing gelatin
   mixture in hot water to keep gelatin warm until ready to use. Peel mangos
   and cut fruit away from pit. Cut fruit into large chunks. Combine half of
   mango chunks with 1/2 cup of sugar in bowl of a food processor. Process
   mangos for 40 to 60 seconds, until pureed. Transfer pureed mangos to a
   large saucepan. Repeat with remaining mangos and 1/2 cup of sugar. Cook
   the mango mixture over medium-low heat, stirring constantly until warm.
   Remove saucepan from the heat. Add the gelatin mixture and vanilla and
   whisk until blended. Transfer mango mixture to a large bowl and cool to
   room temperature. In a chilled large bowl, beat the heavy cream and sour
   cream until mixture forms soft peaks. Fold 1/3 of whipped cream into mango
   mixture to lighten it. Fold in remaining whipped cream. Assemble cake:
   Remove side from a 10-by-3-inch springform pan. Trim a 12-inch cardboard
   circle so that it fits snugly within curved lip of bottom of springform
   pan. Reattach side of springform pan. Remove paper circle from bottom of
   cake. Spread raspberry jam in an even layer over top of cake. Place cake
   layer in bottom of prepared pan. Scrape mango mousse over cake layer and
   smooth it into an even layer. Cover with plastic wrap and freeze for at
         6    hours or overnight. Unmold cake: Using a portable blow dryer or
   damp very hot towel, carefully heat outside of springform pan until edge
   of mousse melts slightly. Release clamp on side of springform pan and
   gently lift it up and remove it from around side of the cake. Defrost cake
   in refrigerator for at least 3 hours, until ready to decorate. Decorate
   cake: Spread toasted almonds on a piece of waxed paper. Set aside 28 of
   best almond halves to garnish cake. Lift cake up on cardboard cake circle,
   supporting bottom of cake in one hand. Scoop up almonds and gently press
   them against side of cake, working around cake until side is completely
   covered. Put cake on a serving plate. In a chilled small bowl, using a
   handheld electric mixer set at medium speed, beat cream with the sugar
   until stiff peaks begin to form. Fill a pastry bag fitted with a large
   closed star tip (such as Ateco #4) with whipped cream. Pipe 14 rosettes
   around top edge of cake. Garnish each rosette with 2 toasted almond
   slices. Refrigerate cake until ready to serve. by Lisa Morley, chef and
   owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe
   Collection on the WorldWideWeb