ol completely.
Make the mango mousse: Put water in a small
des.
Line bottom of cake pans with waxed paper.<
br>Add beaten cream, mango pulp and mango essence.
Beat the
radually add gelatine mixture to mango mixture and mix well.
ake:
BOTTOM LAYER (cake):
Bake according to directions
an with single layer of cake slices; cover bottom with remaining
Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.
u=inutes.
Cool.
Mousse:
Place water into a
he cake a
ablespoon butter, and milk. Take mousse cake out of the freezer.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
br>Stir sugar into the mango puree. (Add up to 1
For the Cake: Preheat oven
br>Chocolate Strawberry Mousse:.
Reserve the 12 best-looking strawberries to
br>In blender add frozen mango pieces, whipping cream and water
>To make white chocolate mousse:
Add the water
re to ensure that the recipe is clear & easy to