Mango Raspberry Mousse Cake

Prepare time: 40 min 
Cook: 20 min
Ready in: 1 hr 

Ingredients

Makes about 10-12 servings

 

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

White Chocolate Pistachio Crunch

  • 2 oz (60g) white chocolate
  • 1 tbsp (15g) whipping cream
  • 1/2 cup (50g) roasted pistachios, chopped

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
  • 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

Raspberry Jelly

  • 4 oz (120g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1/2 tsp (2g) gelatin powder
  • 1 tbsp (15ml) water

Directions

  1. Prepare pistachio cake. Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
  2. In a large bowl add eggs and sugar. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
  3. Gradually fold in ground pistachio, flour and in the end incorporate melted butter.
  4. Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
  5. Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
  6. Prepare raspberry sauce so it has time to cool before preparing the raspberry mousse. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
  7. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature while you prepare the rest.
  8. Prepare white chocolate pistachio layer. Place chocolate and cream into a small heatproof bowl and melt over bain-marie. When melted remove from heat and add chopped pistachio.
  9. Use a 8 inch (20cm) cake ring to cut the edges of the cake.
  10. Line the cake ring with acetate sheet and place the ring on the serving platter. Add the pistachio cake. Spread chocolate pistachio over the cake and set aside or refrigerate until you prepare the mousse.
  11. Prepare raspberry mousse.  Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined. Pour over the set white chocolate layer over the cake. Refrigerate for 30 minutes.
  12. Prepare mango mousse. Peel mango and cut into slices. Blend using a vertical blender until puree. Add sugar and mix to combine.
  13. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over mango puree.
  14. Whip the chilled whipping cream until soft peaks form. Add the mango mixture and mix until well combined. Pour over the raspberry mousse.
  15. Refrigerate for about 4 hrs or overnight to set.
  16. Prepare raspberry jelly.  Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
  17. Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and poor over the mango mousse.
  18. Refrigerate for 2-3 hours to set before serving.

Nutrition facts

1 Serving out of 12 – Calories:305, Fat:18.9g, Saturated Fat:9.1g, Carbohydrates:31.9g, Sugar:25.4g, Fiber:3.7g, Protein:5.7g, Cholesterol:69mg, Sodium 78mg 3%, Vitamin D 3mcg 16%, Calcium 62mg 5%, Iron 1mg 5%, Potassium 258mg 5%, daily percent values are based on a 2000 cal diet

recipe source : www.homecookingadventure.com