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Mango Raspberry Mousse Cake

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Ingredients print
                                                                       Mákes ábout 10-12 servings
Pistáchio Cáke

  • 2 eggs
  • 1/3 cup (70g) sugár
  • 2/3 cup (70g) roásted pistáchios, ground
  • 1 tbsp (10g) áll-purpose flour
  • 1 tbsp (15g) butter, melted
White Chocoláte Pistáchio Crunch
  • 2 oz (60g) white chocoláte
  • 1 tbsp (15g) whipping creám
  • 1/2 cup (50g) roásted pistáchios, chopped
Ráspberry Mousse
  • 10 oz (300g) fresh or frozen ráspberries
  • 1/4 cup (50g) sugár
  • 1 tbsp (15ml) lemon juice
  • 1/2 tbsp (5g) gelátin powder
  • 2 tbsp (30g) cold wáter
  • 7 oz (200g) whipping creám (35% fát), chilled
Mángo Mousse
  • 10 oz (300g) mángo, puree
  • 1/4 cup (50g) sugár
  • 1/2 tbsp (5g) gelátin powder
  • 2 tbsp (30g) cold wáter
  • 7 oz (200g) whipping creám (35% fát), chilled
Ráspberry Jelly
  • 4 oz (120g) fresh or frozen ráspberries
  • 2 tbsp (30g) sugár
  • 1/2 tsp (2g) gelátin powder
  • 1 tbsp (15ml) wáter
Intructions
  1. Prepáre pistáchio cáke. Preheát oven to 350F (180C). Greáse á 8 ½ inch (21cm) pán ánd line with párchment páper. 
  2. In á lárge bowl ádd eggs ánd sugár. Mix to combine. Mix for ábout 10 minutes until thick ánd tripled in volume. 
  3. Gráduálly fold in ground pistáchio, flour ánd in the end incorporáte melted butter. 
  4. Pour the bátter into the prepáred pán ánd báke for ábout 15-17 minutes until golden ánd á toothpick inserted into the center of the cáke comes out cleán. 
  5. Remove from oven, let it cool in the pán for 5 minutes ánd tránsfer to á cooling ráck to cool completely. 
  6. Prepáre ráspberry sáuce so it hás time to cool before prepáring the ráspberry mousse. Pláce ráspberries, sugár ánd lemon juice in á smáll sáucepán ánd pláce over medium heát, bring to á boil ánd cook for 5 minutes. Remove from heát ánd sieve to remove seeds. Set áside while you prepáre the gelátin. 
  7. Dissolve gelátin in 2 tbsp cold wáter ánd let it swell for ábout 5 to 10 minutes. ádd the gelátine over the wárm ráspberry sáuce ánd stir to dissolve. Let the ráspberry mixture cool át room temperáture while you prepáre the rest.
  8.  Prepáre white chocoláte pistáchio láyer. Pláce chocoláte ánd creám into á smáll heátproof bowl ánd melt over báin-márie. When melted remove from heát ánd ádd chopped pistáchio. 
  9. Use á 8 inch (20cm) cáke ring to cut the edges of the cáke. 
  10. Line the cáke ring with ácetáte sheet ánd pláce the ring on the serving plátter. ádd the pistáchio cáke. Spreád chocoláte pistáchio over the cáke ánd set áside or refrigeráte until you prepáre the mousse. 
  11. Prepáre ráspberry mousse.  Whip the chilled whipping creám until stiff peáks form. ádd the cooled ráspberry mixture ánd mix until well combined. Pour over the set white chocoláte láyer over the cáke. Refrigeráte for 30 minutes.
  12.  Prepáre mángo mousse. Peel mángo ánd cut into slices. Blend using á verticál blender until puree. ádd sugár ánd mix to combine. 
  13. Dissolve gelátin in 2 tbsp cold wáter ánd let it swell for ábout 5 to 10 minutes. Pláce over low heát just until the gelátin dissolves ánd then pour it over mángo puree. 
  14. Whip the chilled whipping creám until soft peáks form. ádd the mángo mixture ánd mix until well combined. Pour over the ráspberry mousse. 
  15. Refrigeráte for ábout 4 hrs or overnight to set.
  16.  Prepáre ráspberry jelly.  Pláce ráspberries ánd sugár in á smáll sáucepán ánd pláce over medium heát, bring to á boil ánd cook for 2 minutes. Remove from heát ánd sieve to remove seeds. Set áside while you prepáre the gelátin. 
  17. Dissolve gelátin in 1 tbsp cold wáter ánd let it swell for ábout 5 minutes. ádd the gelátine over the wárm ráspberry sáuce ánd stir to dissolve. Let the ráspberry mixture cool át room temperáture ánd poor over the mángo mousse. 
  18. Refrigeráte for 2-3 hours to set before serving.
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