Mango Yoghurt Mousse Cake 💗

I'm very sorry for the long break - but I moved and moving is always accompanied by a lot of work ;) But now everthing is sort of in place and I can hopefully convince you to try this wonderful cake, inspired by my wonderful italian chef friend Luca. I know it is actually a summer cake but even in stormy rainy fall we can use some taste of sumer 💛

Mango-Yoghurt-Mousse-Cake

That’s what you need!

For the cake base

·        A little bit more than half a package of digestive cookies

·        125 gr of melted butter

For the yoghurt mousse

·        300 gr of yoghurt (preferable mango if you find) passion fruit or peach works too

·        300 gr of heavy cream

·        Cane sugar to taste

·        Lemon juice to taste

·        Vanilla extract to taste

·        4,5 sheets gelatin, bloomed

For the mango glaze

·        1 huge or two smaller mangos (if you don’t find fresh ones buy frozen mango, here again try to find organic ones they simply taste better)

·        Agave syrup to taste

·        Lemon juice to taste

·        3,5 sheets gelatin, bloomed

And here’s what you do!

·        Set the gelatin sheets in water (cut one already when it’s dry, that’s much easier than cutting it in half when it’s already bloomed.

·        Put the cookies in a plastic bag, think of someone you don’t like and crush the cookies until you have a bag full of crumbles (here it’s up to you how fine you like them…just be careful  you don’t have too big crumbles in between)

·        Melt the butter and add it to the crumbles…mix it and put in a cake from (either greased or laid out) press it firmly to the bottom and set in the fridge to rest.

·        Now add some vanilla extract and sugar to the cream and whisk it until it’s stiff. Add the yoghurt and try it. Add sugar if it’s not sweet enough but not too much. Too much would destroy the fresh taste of the cake😉

·        Now get 4 and a half gelatin sheets out of the bowl squeeze the water out of it and heat it up on low temperature with a little bit (2 TS) of the cream yoghurt mix until it’s dissolved. Now add the gelatin to the cream yoghurt mix  (NEVER!!! The other way around) and pour it on the bottom.  

·        Set the form back in the fridge and wait until the mixture starts to stiffen up.

·        Now cut the mango(s) in pieces and put them in a food processor

·        Mix until it’s smooth, add lemon juice, agave syrup to taste. It depends of the sweetness of the mango how much you use and of course how big of a sweet tooth you are – it should taste like a fresh and fruity mango sorbet – cause that is exactly what it is. So if you freeze it you have a mango sorbet.

·        Now take the rest of the gelatin, squeeze the water out and heat it up with a little bit of the mango purée just like you did before. Add the dissolved gelatin to the mango purée and pour on top of the cream yoghurt mixture.

·        Put it back in the fridge and let it rest over night and enjoy!