Mango Mousse Cake

Name: Mango Mousse Cake
Ingredients: '1/4 cup unsalted butter or margarine, at room temperature'; '3/4 cup mango gelato'; '1 1/3 cups all-purpose flour'; '2 tablespoons active dry yeast'; '2/3 cup granulated sugar'; '2 large eggs'; '1/2 cup whole milk'; '4 tablespoons melted unsalted butter or margarine'; '1 tablespoon vanilla cream chantilly (optional)'

1
'1/4 cup unsalted butter or margarine, at room temperature'
2
'3/4 cup mango gelato'
3
'1 1/3 cups all-purpose flour'
4
'2 tablespoons active dry yeast'
5
'2/3 cup granulated sugar'
6
'2 large eggs'
7
'1/2 cup whole milk'
8
'4 tablespoons melted unsalted butter or margarine'
9
'1 tablespoon vanilla cream chantilly (optional)'

Ingredients

1
'1/4 cup unsalted butter or margarine, at room temperature'
2
'3/4 cup mango gelato'
3
'1 1/3 cups all-purpose flour'
4
'2 tablespoons active dry yeast'
5
'2/3 cup granulated sugar'
6
'2 large eggs'
7
'1/2 cup whole milk'
8
'4 tablespoons melted unsalted butter or margarine'
9
'1 tablespoon vanilla cream chantilly (optional)'

Directions

1
A preheat the oven to moderate temperature (170°C)
2
Distribute the butter or margarine at room temperature evenly in a round cake pan with 20 cm diameter
3
Distribute the mango gelato over the butter
4
Sift together the flour, yeast, and sugar
5
Beat the eggs with milk, melted butter, and vanilla until smooth
6
Combine the sifted ingredients with the egg mixture and mix until just combined
7
Pour into the cake pan and bake for 25 minutes or until lightly golden
8
Let it rest for 3 minutes
9
Invert onto a serving plate
10
Allow to stand for a few minutes to allow any excess gelato to drip off
11
Serve warm, if desired, with vanilla cream chantilly.