Mousse cake "Charlotte with mango"

Category: Confectionery

Ingredients
For a biscuit:
Eggs	2 pcs
Flour	60 g
Sugar	60 g
For mousse:
Yogurt	400 ml
Cream	400 ml
Canned mango	0.5 cans
Gelatin	20 g
Mango syrup + water (for gelatin)	80 + 20 ml
Powdered sugar	3-4 tbsp
For impregnation:
Water	50 ml
Sugar	50 g
Cognac or rum	0.5 tbsp. l
For jelly:
Mango	0.5 cans
Gelatin	5 g
Water	3 tbsp. l
Sugar	1-2 tbsp. l
Mango syrup	50-100 ml
Cream 33% for garnish	100 ml
Savoyardi cookies	13-15 pcs
Mint
Form 20-22 cm

Cooking method

Beat eggs with sugar until fluffy.

Pour in the sifted flour and stir with a spatula.

Pour the dough into a greased form, smooth. Bake for about 10-12 minutes.

Cool the finished biscuit on a wire rack.

To prepare the syrup, bring sugar and water to a boil, cook for 2-3 minutes, cool and add cognac.
Transfer the biscuit to a split form or ring, soak in syrup. Along the edges, right on the biscuit, tightly to each other, put the savoyardi cookies slightly cut from below.

Cut half of the mango from the jar into small pieces.

Pour gelatin with syrup from a jar and water. Let it swell and warm up until the gelatin is completely dissolved. Mix well and combine with 1/2 part yogurt, then add the rest of the yogurt.

Whip the cream with the icing sugar and mix gently with the yogurt and the mango pieces. Pour the mousse into a mold with a biscuit and cookies, flatten, refrigerate for 2-3 hours. If the mousse turns out to be watery, cool it slightly so that it grabs slightly, otherwise the cookies may get wet.

From the remaining mango (putting 1 slice aside), use a blender to puree.

Pour gelatin with water and let it swell. Pour syrup into the swollen gelatin, add sugar and heat until dissolved. Mix with puree, rub through a sieve.

First, pour half of the jelly over the top of the cake, refrigerate, and then pour the rest. Put the cake in the refrigerator until it solidifies.