Monday 2 May 2016

Joconde imprime style mango mousse cake |how to make Joconde imprime style mango mousse cake from scratch

Mangoes haven't  still appeared in  this part of the world.The ones that are available are not of good quality.After drooling over the mango recipes all over social media I couldn't control my self  from baking a mango cake .Off late i have realised that I haven't baked any thing with mango yet . The main reason is we are a Mango loving family and my kids really warn me to stay away from mangoes .They just want to peel ,dice and gobble .This one is a simple recipe with almost all ingredients easily available .Readers of my blog always ask me for a simple recipe which a novice can bake .With some mango puree left in the fridge I have tried this cake hope you all  will like this . I have used gelatin you can substitute it with agar -agar too for a vegetarian version. Joconde imprime is a french technique using almond flour .But I have dared to do it with regular sponge recipe.Filled with mango mousse and mango jelly this cake tastes mango in every bite .Bake the pattern first and later the sponge .

   Aaam nahin toh aam jaisa hi sahi

This cake was a treat to my kids to celebrate their success in final exams....

Step wise tutorial for making  Joconde imprime style mango mousse cake

This cake is made in four stages...

Making the pattern

Making the vanilla sponge cake

Making the mango mousse 

Making the mango jelly  

Steps for making the pattern

Baking time for pattern :8 minutes
Baking temp:160 c
Cake tin used :Spring form 8"

Ingredients for pattern

  • 1 egg white
  • 30 gms sugar(powdered)
  •  40 gms flour
  • 20 gms butter
  •  orange food colour
  • green  food colour  

Method to make pattern

1.Measure the width and height of the spring form pan and draw three rows of the same height and width on a parchment paper.

2.Later we are going to cut this into strips and roll round the cake.

3.Draw the mango shape in three rows in what ever design you want ,i have gone simple design with a leaf 

4.Now mix all the ingredients listed under pattern and make a thick batter with no lumps.

5.Remove 2tbsp of the batter in another bowl and add green colour to it.To the remaining batter add orange colour.

6.Now fill the mango with orange colour and leaf with green colour.

7.Place the sheet in a tray and place it the freezer for 20 minutes. 

8.Place the sheet in the baking tray and add some batter from the sponge cake batter.

9.Spread a thick layer so that it covers the pattern equally .Bake for exactly 8 minutes at 160 c in preheated oven

10.Remove and place it on the  kitchen towel and peel of the paper slowly while it is still hot.

11.Cut it into 3 strips and place it on parchment paper to cool with design upwards.

Steps for making the vanilla sponge cake

Baking time for sponge cake:30 minutes
Baking temperature:160 c
Cake tin used :Spring form 8"

Ingredients for sponge cake

  • 110 gms All purpose flour (maida)
  • 110 gms granulated sugar 
  • 1 tsp vanilla 
  • 4 large eggs
  • 1 tbsp oil

Method to make sponge

1.Grease a 8'' spring form tin with butter and dust it with flour .

2.Sieve the flour at least 3 times from a height this step is crucial to add volume to the cake.

3. Add eggs and sugar to a clean dry bowl or processor and whip it .

4. Beat the eggs and sugar  until creamy ,preferably use a hand blender ,i have used my processor with whisk attachment .

5. Transfer the mixture to a dry bowl and check ,if the mixture dropped down retains a ribbon for 10 secs then you are done.this is called ribbon thread consistency .Or else whip it for few more seconds.

6.Add vanilla essence oil and whisk it until well distributed.

7.Now add the flour spoon by spoon and mix it by cut and fold method .

8.Cut it through the centre and swipe it through the sides .

9.Preheat the oven at 160 c .

10.Mix the batter well until no lumps are seen .

11.Pour the batter in the tin and tap it to remove any air present .

12.Bake in the oven for 20 mints or until a tooth pick inserted comes out clean .

13.Allow it to cool completely to room temperature in the tin itself .

14.Run a knife along the edges of the tin to loosen it  and cool it on a wire rack.

You can follow the link for step wise tutorial of the above vanilla sponge with the said ingredients.

Ingredients for Mango mousse

  • 250 ml -whipping cream
  • 1 tbsp -sugar
  • 1/4 cup -mango puree (thick)
  • 1 tsp -gelatin
  • 1 tbsp -water
Method to make mango mousse

  1. Add whipping cream and sugar to the processor with whisk attachment and whisk until soft peaks.
  2. add gelatin to cold water and allow to bloom .
  3. Microwave for 12 secs and allow it to cool.
  4. Add some cream to the  gelatin and whisk until stiff peaks .
  5. Slowly fold it the mango puree and place it in fridge.

Ingredients for Mango jelly
  • 3/4 cup-Mango juice(store brought)
  • 1 tsp -gelatin
Method to make mango jelly

  1. Place the juice in a sauce pan on the hob.
  2. Bring it to rare boil,until bubbles appear on the side of the pan.
  3. Add gelatin to it and stir until dissolved.
  4. Cool to room temperature before pouring on the cake .

Assembling the cake 

1.Line the sides of the same spring form tin used for baking with parchment paper strips

2.Align the cake pattern strips with the design inwards, along the sides pinching the edges so that they don't fall 

3.Trim the top of the cake and place it in the bottom.Drizzle some mango juice over it .

4.Add the mango mousse and place in the freezer for 20 minutes.

5.Now add the jelly and with a tooth pick make marble effect by swirling.

6.Place it in the refrigerator until set.


  • In a hurry I  have missed some of the pictures.
  • Do adjust the temperature according to  the oven you are using.


  1. I am totally in love with this cake, Nusrath! Just look at those cute aams... so so pretty... the whole dessert looks best for a romantic dinner... Too good, dear...

  2. Amazing attempt and great output Nusrath! I don't have that kinda patience nor interest to make such cakes.. the reason being after all that.. I would not feel like biting it! :-) thats so beautiful!

  3. Oh my god! That is one celebratory cake looks straight from a patisssarie !!!

  4. Thank you Nammi for the sweet words.


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