Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting with summer flavor. Raspberries and mango make a heavenly match while the pistachio cake and crunch bring great texture and color. The raspberry jelly on top is simply irresistible, rich in flavor, and makes an elegant topping to any cake.
Ingredients:
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
Instructions:
1️⃣ Prepare the pistachio cake. Preheat oven to 350°F (180°C). Grease an 8 ½ inch (21cm) pan and line with parchment paper. In a large bowl, add eggs and sugar. Mix for about 10 minutes until thick and tripled in volume. Gradually fold in ground pistachio, flour, and melted butter. Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center comes out clean. Remove from oven, let it cool in the pan for 5 minutes, and transfer to a cooling rack to cool completely.
2️⃣ Prepare raspberry sauce. 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. Dissolve gelatin in 2 tbsp cold water
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