Mango Chocolate Mousse Cake

For the cake base, beat the whole eggs with the sugar and vanilla sugar until thick and fluffy. Gradually add oil and water to the sugar-egg mixture.

Mix the sifted flour with the baking powder and gently stir into the mixture. Line or grease a springform pan with baking paper and dust with flour. Pour the batter evenly into the pan and bake at 160 – 170 degrees Celsius for about 30 minutes.

After baking, let the sponge cake base cool and spread with apricot jam. Place a cake ring around the sponge cake base. For the chocolate mousse, melt the chocolate in a water bath. Mix well the Quimiq with the sugar, vanilla sugar and rum. Stir in the melted chocolate and the cocoa.

Whip the cream or Cremefine until stiff, stir in the cream stiffener and fold into the chocolate mixture. Chill the mousse for a bit, then spread it on the cake base and chill again.

For the mango mousse, soak the gelatine leaves in cold water for a few minutes. Whip the Cremefine or whipped cream until stiff and stir in the cream stiffener. Mix the mango nectar with the custard powder and sugar, bring to the boil and remove from the heat. Stir the soaked gelatin into the pudding mixture one sheet at a time. Allow the mango pudding mixture to cool and mix with cremefine or whipped cream.

Chill the mango mousse for a bit, then spread on the chocolate mousse layer and chill again. For the fruit mousse, mix the gelatine leaves in

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