Mango Raspberry Cake
Double-layer cake of mango mousse and raspberry jelly, made in a 12 cm (5-inch) baking mold.
Ingredients
Instructions
Making mango mousse
Place mango jam and passion fruit jam in a pot, set the heat to medium. Add egg yolk and caster sugar to a mixing bowl, whisk thoroughly until fully combined. Stir in the mixture from step 1, pour back into the pot, heat to 83°C, turn off the heat, add the squeezed-dry gelatin sheets. Sieve the mixture, add Grand Marnier orange liqueur, then add whipped cream and mix well.
Making raspberry jelly
Place raspberry jam and powdered sugar in a mixing bowl and mix until uniform. Take out one-third of the mixture, put it in a pot, add squeezed-dry gelatin sheets and let them melt. Pour back into the bowl, add raspberry liqueur and lemon juice, mix well. Pour into an 8cm diameter round mold, arrange raspberries on top, then place in the freezer to chill.
Assembling the cake
Line the sides of the mold with split egg sponge cake, place almond sponge cake on the bottom. Pour in some mango mousse, arrange the set raspberry jelly on top, then fill the rest of the mold with mango mousse, smooth the surface, then place in the refrigerator to set.
Decorating
Pour the jelly glaze over the cake surface, decorate the top with macarons, chocolate, vanilla leaves and other garnishes.