Orange Mango Mousse Cake

Ingredients

Orange Cake Layer

• 2 oranges
• 4 eggs
• 1 cup of honey
• 2 cups of blanched almond flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

Mango Mousse Layer

• 1/4 cup Hot Water
• 1 package unflavored gelatin (a package is 2 1/2 tsps)
• 1 1/2 cups whipping cream
• 3 Tbsp Powdered Sugar
• 1 1/4 cups Mango Puree, room temp
• 1 Tbsp Rum
• 3/4 cup Cubed Mango

Mango puree topping

• 1/2 cup mango puree (or use1 medium sized mango)(bring to room temperature)
• 2Tbsp piping gel
• 2 tbsp dark chocolate shavings (to garnish)

Directions

Begin by preparing the cake layer

1. Place two whole unpeeled oranges in a pot with enough water to cover them. Add a tightly sealed lid.
2. Simmer them in the pot for about 1 1/2 to 2 hours.
3. Cool the oranges for a few minutes and slice into wedges removing the area where the stem was.
4. Use a food processor to blend the oranges until you have a smooth, orange paste.
5. Preheat oven to 325F.
6. In a bowl, beat eggs until well blended, and then beat in the honey and dry ingredients baking soda, salt, and almond flour.
7. Fold this into the egg and honey mixture and blend well.
8. Pour the batter into a greased rectangle 9 x 12 baking pan and bake for about 1 hour, or until a fork comes out clean.
9. Prepare the mango mousse Layer
10. In a small bowl, dissolve gelatin powder in hot water.
11. When the gelatin powder is fully dissolved, add to mango puree.
12. Add rum to the mixture. Mix well.
13. In a mixing bowl, whip whipping cream with icing sugar until it begins to forum a thicker mousse.
14. Add the mango mixture to whipped cream. Mix well till incorporated.
15. Optional: Reserve half a cup of mousse for decoration later in the fridge.
16. Pour half of mousse over your chilled orange cake.
17. Add half the mango cubes and cover them with some mousse.
18. Add the rest of the mango cubesand a final layer of mousse.
19. Make sure the mousse covers the mango cubes.
20. Let the cake chill for 3 hours.
21. To prepare topping, blend mango puree together with piping gel and pour on top of the set mousse carefully.
22. When ready to serve, garnish with leftover mango mousse and chunks of dark chocolate.