Mini Birthday Mango Mousse Cake is perfect for any special occasion. It’s light, fruity and full of creamy mango mousse over a shortbread crust.
Birthdays are usually no big deal to me but every year as we get closer to the day, the husband likes to playfully
tease remind me that I am getting older and catching up to him.
This year was no exception. Since tomorrow is my birthday, the
teasing reminders have been going on for about a month already.
For as long as I can remember, my parents always got me this simple Sponge Fruit Cake that they purchased at a local Asian Bakery. It was a lighter cake with layers of whipped cream and fruit and to my dismay at the time, it wasn’t overly sweet.
I would never tell them that I secretly wished for the sugary grocery store cakes that a lot of my school friends got for their birthdays.
You see, I really did feel fortunate that my parents with humble means actually purchased me and my brothers a birthday cake every year.
So back when I first started dating the hubs, he remedied that and would buy me a different type of birthday cake every year, even the sugary grocery store cakes I had longed for as a child.
Now that I am older, my ideal cake is whatever I am craving for at the moment. So this year, I wanted to make a cake to reflect the gorgeous hot and summery patio weather we’ve been having here.
This mango mousse cake definitely hit the spot. It is light and fruity but instead of a sponge cake, I made this with a tender almond shortbread crust with a soft crunch to contrast from the fruity pillowy clouds of mousse filling.
As if there aren’t enough yummy elements going on, I also garnished this with piped almond meringues for an extra crunch.
Adapted from Canadian Living and Joy the Baker
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