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Mango Raspberry Cake

Double-layer cake of mango mousse and raspberry jelly, made in a 12 cm (5-inch) baking mold.

35 min
Easy
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Mango Raspberry Cake

Ingredients

Split egg sponge cake (see P.13) to taste
Almond sponge cake (see P.52) to taste
Mango jam 100 ml
Passion fruit jam 20 ml
Egg yolk 1
Caster sugar 20 g
Gelatin sheets 4 g
Grand Marnier orange liqueur 10 ml
Whipped cream (38% fat content) 150 g
Raspberry jam 100 ml
Powdered sugar 20 g
Gelatin sheets (for jelly) 3 g
Raspberries (for filling inside jelly) 5

Instructions

1

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.

2

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.

3

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.

4

Decorating

Pour the jelly glaze over the cake surface, decorate the top with macarons, chocolate, vanilla leaves and other garnishes.