Step 1

Preheat oven to 350 F. Grease the bottom of an 8-inch round cake pan and line it with parchment paper. In a bowl of a stand mixer, beat the eggs for about a minute until foamy. Add the sugar gradually and continue to beat until the eggs have tripled its volume. You will know when it is ready if you lift the beater and the batter falls back on the surface forming ribbons that do not sink in right away. This should take about 7-10 minutes.

Step 2

Combine the flour and baking powder and sift this mixture over the egg batter gradually, folding gently but thoroughly after each addition using a rubber spatula. Check the bottom part by scraping from under to make sure that no streaks of flour remain.

Step 3

Pour and scrape the batter into the prepared pan and bake at 350 F for 20-25 minutes, or until a toothpick inserted at the center of the cake comes out clean. The cake is lightly golden.

Step 4

Let the cake cool slightly in the pan, then unmold and transfer it into a wire rack, with only the parchment paper attached to it. Let it cool completely. Once cool, remove the parchment backing and return the cake back into the pan. Replace the cake ring of the springform pan to enclose the cake once again.

Step 5

Brush the surface of the cake with just enough stock syrup. You do not need to use up the entire stock syrup. I am often left with about 1/2 to 1/4 of the entire amount. You can save the rest for use with desserts, or for drizzling on fruits. Store it in the fridge, covered.

Step 6

Whip the heavy cream with the icing sugar until stiff peaks form using a stand mixer or a hand-held mixer. Fold the whipped cream gradually into the mango puree until the mixture is uniform in color. Refrigerate the mousse while you work with the gelatin.

Step 7

Place 50 ml water in a small microwavable ramekin or bowl. Sprinkle the gelatin powder over the water and let the mixture stand for about a minute or so. Heat the mixture in the microwave for 15 seconds until it is clear. You can heat for an additional 5 seconds at a time if necessary. Let this cool slightly.

Step 8

To combine the gelatin and mango whipped cream, first scoop about 1/4 cup of the whipped cream and stir it to the gelatin until combined. Fold the gelatin-cream mixture back to the rest of the whipped mango cream in the bowl until well-blended*.

Step 9

Pour the mousse over the cake in the pan, letting the mixture fill up the entire surface. Place the pan in the fridge for 8 hours or until the mousse is set. You do not need to cover it.

Step 10

Stir sugar in the mango puree. You can add more sugar (or less) if you prefer. Place water in a small microwaveable ramekin or bowl. Sprinkle the unflavored gelatin over the water and let the mixture stand for half a minute. Microwave the mixture until it is clear, about 10 seconds or so. If necessary, microwave for an additional 5 seconds at a time.

Step 11

To add the gelatin to the mango syrup, again, spoon about 2 tablespoons of mango syrup to the gelatin and stir. Pour back the mixture to the rest of the mang syrup in the bowl and stir well. Gently pour over the mango mousse. Refrigerate the cake for 2-4 hours or until the gel is set.