How to Prepare Award-winning Mango cake with raspberry sauce

Mango cake with raspberry sauce. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match Prepare raspberry sauce so it has time to cool before preparing the raspberry mousse.

This Raspberry Mango Cake is the perfect way to celebrate summer! Raspberry cake layers and a mango Swiss meringue buttercream. My goal was to do an ombre cake with dark pink frosting fading into pretty golden frosting. You can cook Mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Mango cake with raspberry sauce

1. It's of crust:.
2. You need 150 g of almonds (1 cup approx)).
3. You need 1 teaspoon of vanilla extract.
4. You need 2 tablespoons of maple syrup.
5. Prepare of topping:.
6. You need 150 g of fresh mango chopped (1½ cups approx).
7. Prepare 150 g of cashew nuts (1 cup approx).
8. You need 50 g of creamed coconut (¼ of a block).
9. It's 1 teaspoon of vanilla extract.
10. It's 1 tablespoon of maple syrup.
11. It's 1/2 of lemon juiced.
12. It's 1/2 teaspoon of lemon rind (finely grated).
13. Prepare of sauce (optional):.
14. It's 100 g (1 cup) of raspberries.
15. Prepare 1 tablespoon of maple syrup.
16. Prepare 2 tablespoons of chia seeds.
17. It's 7 tablespoons of water.

The mango color was really hard to match, and I didn't do a great job. Place in the blender the mangoes, cream, condensed cream and the gelatine. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery). Serve the sauce over the mousse.

Mango cake with raspberry sauce instructions

1. IN ADVANCE: Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer)..
2. BASE LAYER: Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground..
3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
4. Line a round tin or container with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer..
5. TOPPING: Finely chop the creamed coconut. Pop all of the ingredients into the food processor and blend thoroughly until there are no pieces and everything is evenly combined..
6. Spread the top layer on evenly..
7. Pop it in the freezer for at least an hour. If you have time, then leave it for a few hours so it firms up really well and slices nicely..
8. SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter..
9. The chia seeds will start to expand and act as a gelling agent over the next half hour. Stir two or three times during this period..
10. TO SERVE: Take out of the freezer, slice with a sharp, heavy knife..
11. Pour or dollop on some of the raspberry chia sauce if desired..
12. Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer)..
13. This keeps well for a couple of months in the freezer..

This Raspberry Mango Cake is the perfect way to celebrate summer! Raspberry cake layers and a mango Swiss meringue buttercream. Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of moist sponge cake that is SURE TO IMPRESS! Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake. Mango and raspberry are two fantastic options.

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George Walborn

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