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1
Prepare the base.
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2
Slice the chocolate sponge cake into about 1 cm in thickness and cut it out with a 15 cm cake pan.
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3
Make the mousse.
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4
To prepare; soak the gelatin powder in water in a microwave-safe container and dissolve it for about 10 to 15 seconds in a 600W microwave.
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5
In a small pan, add the mango juice and sugar, taste it, add a bit of lemon juice and heat it up a little so the sugar dissolves.
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6
(Do not let it boil.)
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7
Once the small pan is heated, turn off the heat, add the dissolved gelatin and mix well.
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8
Place the pan in ice water and let it cool until the mixture thickens.
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9
Add sugar to the egg white and whip to create a meringue.
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10
Whip until it forms peaks.
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11
Using the same whisk used in Step 5, whip the cream until it almost forms a thick ribbon when the whisk is lifted up.
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12
Do not whip until stiff peaks form!
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13
!
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14
Pour the thickened mixture from Step 4 into the cream from Step 6 and mix together.
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15
Once mixed, add the meringue from Step 5 and mix carefully.
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16
Put the sponge base into an 18 cm cake pan.
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17
Pour the batter from Step 7 into the cake pan from Step 8.
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18
Once poured, smooth the surface with a cake spatula or something similar, and chill until firm in the refrigerator.
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19
Make the jelly topping.
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20
Soak the gelatin powder in water and dissolve it by microwaving for about 10 seconds at 600W.
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21
Pour the mango juice, sugar as you like, and lemon juice too if needed, into a small pan and heat.
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22
Once the sugar is dissolved, turn off the heat, add the dissolved gelatin, and stir.
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23
Once stirred thoroughly, let the pan cool in ice water.
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24
Taking advantage of the surface tension, pour the cooled jelly gently from the middle over the firm mousse until it completely covers the top.
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25
Place the mousse back in the refrigerator and chill until firm.
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26
Remove the cake pan once it's firm.
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27
You can do so by blowing the cake pan with a hair dryer, for example.
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28
It's done once you remove the cake pan.
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29
You can also finish it off with some decorations.
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30
This is what I made by pouring the mango jelly and mango mousse into a ring mold to harden.
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31
You can arrange it in a variety of ways.
