Mamey Mousse Cake
Diana Manzanero Loredo
Delicious cake with a chocolate sponge base accompanied by a creamy mamey mousse, whipped cream, and berries.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 6 eggs
  • 1 1/2 cups sugar
  • 40 grams unsalted butter , melted
  • 30 grams cocoa powder
  • 120 grams flour
  • 30 grams cornstarch
  • 400 grams mamey, just the pulp
  • 2 cups whipping cream
  • 1 can condensed milk
  • 1 pinch salt
  • 4 egg whites
  • 1/2 cups sugar
  • 20 grams unflavored gelatin powder
  • 100 milliliters water
  • mixed berries, for decoration
Preparation
2h
0 mins
Low
  • Base: Preheat the oven to 180°C.
  • In a saucepan, over a double boiler, melt the sugar with the eggs until reaching a temperature of 40°C.
  • Pour the caramel into a mold and beat until it becomes fluffy and firm.
  • Sift the flour, cocoa, and cornstarch.
  • Gently fold the dry ingredients into the egg until fully incorporated.
  • Melt the butter. Separate a bit of the previous mixture, pour in the butter, and mix until incorporated.
  • Pour into a previously greased and floured mold; bake for 40 minutes or until a toothpick inserted comes out clean.
  • Then remove from the oven and cool to room temperature.
  • Mousse: Blend the mamey pulp with the condensed milk until perfectly mixed.
  • In a separate bowl, beat the egg whites with salt until stiff peaks form. Set aside.
  • In another bowl, whip the cream. Reserve some for decoration.
  • In a large bowl, pour the liquefied pulp, gently fold in the egg whites, and then the whipped cream.
  • Soak 20 grams of gelatin in 100 milliliters of water, melt in the microwave for 15 seconds. Set aside.
  • Mix the gelatin with the mousse. Set aside.
  • Assembly Slice the base in half and place it at the bottom of the mold.
  • Pour the mousse, smooth the surface, and refrigerate for at least 4 hours before unmolding.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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