Mango cake with raspberry sauce. 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. Place raspberries, sugar and lemon juice in a small.
This Raspberry Mango Cake is the perfect way to celebrate summer! Raspberry cake layers and a mango Swiss meringue buttercream. Raspberry cake layers and a mango Swiss meringue buttercream. You can have Mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Mango cake with raspberry sauce
- You need of crust:.
- It’s 150 g of almonds (1 cup approx)).
- It’s 1 teaspoon of vanilla extract.
- You need 2 tablespoons of maple syrup.
- Prepare of topping:.
- Prepare 150 g of fresh mango chopped (1½ cups approx).
- It’s 150 g of cashew nuts (1 cup approx).
- You need 50 g of creamed coconut (¼ of a block).
- You need 1 teaspoon of vanilla extract.
- Prepare 1 tablespoon of maple syrup.
- Prepare 1/2 of lemon juiced.
- You need 1/2 teaspoon of lemon rind (finely grated).
- It’s of sauce (optional):.
- You need 100 g (1 cup) of raspberries.
- Prepare 1 tablespoon of maple syrup.
- Prepare 2 tablespoons of chia seeds.
- It’s 7 tablespoons of water.
Anyone else grossly underestimate how long renovations take? Story and recipe on my blog. The sauce is a must, simply the perfect complement to the creaminess of the cake :). I don't think I let this chill long enough before first attempting to remove the pan, so the edges got messy.
Mango cake with raspberry sauce step by step
- 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)..
- 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..
- Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
- 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..
- 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..
- Spread the top layer on evenly..
- 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..
- SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter..
- 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..
- TO SERVE: Take out of the freezer, slice with a sharp, heavy knife..
- Pour or dollop on some of the raspberry chia sauce if desired..
- Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer)..
- This keeps well for a couple of months in the freezer..
I ended up putting a cake ring back around. Place remaining pint raspberries, water, jam and extract in a blender or food processor; puree until very smooth. Serve cake with fruit salad on side; drizzle with sauce and sprinkle with coconut. While the cake cools, make the mango sauce. First time I've ever made an "everyday" cake loading up on cheap champagne mangoes. that cake looks soooo good. i read about yogurt cake in cooking.
