We're back and we're in business! After a short trip to London (all part of an educational on Gingerbread and Gingerbread people, houses, trees, etc), we're ready for another year here! :-)

And new month, new week, new order.

Taking advantage of summer and the season's fruits, was asked to make a Mango Mousse cake for 2 birthdays.

Three layers of sponge, 3 layers of mousse and topped with freshly sliced mangoes and chilled until set. Doesn't take as long as one might expect although mango slices are fiddly and slippery and temperamental!

Looking forward to orders to come in the following months!

Yield 1 x 9-inch (3 layers)

Ingredients
1/3 C sugar
2 T gelatin
1 box mango jelly
1/2 C fresh cream
2 mangoes (350g), mashed

Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed mangoes with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.