Mango Raspberry Mousse Cake

 

 

Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake:

Tropical Elegance: Mango Raspberry Mousse Cake

Experience the harmony of tropical mango and tangy raspberries, layered with a pistachio crunch and topped with a glistening raspberry jelly. This exquisite cake is perfect for any special occasion or as a luxurious treat.

Ingredients

For the Pistachio Cake:

2 eggs

1/3 cup (70g) sugar

2/3 cup (70g) roasted pistachios, ground

1 tbsp (10g) all-purpose flour

1 tbsp (15g) butter, melted

For the White Chocolate Pistachio Crunch:

2 oz (60g) white chocolate

1 tbsp (15g) whipping cream

1/2 cup (50g) roasted pistachios, chopped

For the Raspberry Mousse:

10 oz (300g) fresh or frozen raspberries

1/4 cup (50g) sugar

1 tbsp (15ml) lemon juice

1/2 tbsp (5g) gelatin powder

2 tbsp (30g) cold water

7 oz (200g) whipping cream (35% fat), chilled

For the Mango Mousse:

10 oz (300g) mango puree

1/4 cup (50g) sugar

1/2 tbsp (5g) gelatin powder

2 tbsp (30g) cold water

7 oz (200g) whipping cream (35% fat), chilled

For the Raspberry Jelly:

4 oz (120g) fresh or frozen raspberries

2 tbsp (30g) sugar

1/2 tsp (2g) gelatin powder

1 tbsp (15ml) water

Instructions

Pistachio Cake:

Preheat oven to 350°F (180°C). Grease an 8½-inch (21cm) pan and line it with parchment paper.

In a large bowl, whisk eggs and sugar until thick and tripled in volume (about 10 minutes).

Gently fold in ground pistachios, flour, and melted butter.

Pour batter into the prepared pan and bake for 15-17 minutes, until golden and a toothpick comes out clean.

Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Raspberry Sauce:

In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until boiling (about 5 minutes).

Remove from heat, sieve to remove seeds, and let cool.

Dissolve gelatin in 2 tbsp cold water, then add it to the warm raspberry sauce. Stir and let cool at room temperature.

White Chocolate Pistachio Layer:

Melt white chocolate and cream together over a bain-marie (double boiler). Remove from heat and stir in chopped pistachios.

Line an 8-inch (20cm) cake ring with an acetate sheet. Place the ring on a serving platter.

Add the pistachio cake, spread the white chocolate pistachio crunch over it, and refrigerate.

Raspberry Mousse:

Whip chilled whipping cream until stiff peaks form.

Gently fold in the cooled raspberry mixture.

Pour over the set white chocolate layer in the cake ring. Refrigerate for 30 minutes.

Mango Mousse:

Blend mango slices into a smooth puree. Add sugar and mix.

Dissolve gelatin in 2 tbsp cold water, then mix it into the mango puree.

Whip chilled whipping cream until soft peaks form, then fold in the mango mixture.

Pour over the raspberry mousse and refrigerate for 4 hours or overnight to set.

Raspberry Jelly:

Cook raspberries and sugar over medium heat for 2 minutes. Sieve to remove seeds.

Dissolve gelatin in 1 tbsp cold water, then mix it into the raspberry sauce. Let it cool.

Pour the raspberry jelly over the mango mousse and refrigerate for 2-3 hours to set.

Serve and Enjoy:

Carefully remove the cake ring and acetate sheet before serving.

Enjoy the light and flavorful layers of mousse, crunch, and jelly!