Mango cake with raspberry sauce
Mango cake with raspberry sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mango cake with raspberry sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor.

To get started with this particular recipe, we have to prepare a few components. You can have mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Mango cake with raspberry sauce:
  1. Take crust:
  2. Take 150 g almonds (1 cup approx))
  3. Get 1 teaspoon vanilla extract
  4. Get 2 tablespoons maple syrup
  5. Take topping:
  6. Prepare 150 g fresh mango chopped (1½ cups approx)
  7. Prepare 150 g cashew nuts (1 cup approx)
  8. Prepare 50 g creamed coconut (¼ of a block)
  9. Get 1 teaspoon vanilla extract
  10. Take 1 tablespoon maple syrup
  11. Make ready 1/2 lemon juiced
  12. Make ready 1/2 teaspoon lemon rind (finely grated)
  13. Prepare sauce (optional):
  14. Make ready 100 g (1 cup) raspberries
  15. Take 1 tablespoon maple syrup
  16. Prepare 2 tablespoons chia seeds
  17. Prepare 7 tablespoons 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.

Steps to make Mango cake with raspberry sauce:
  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.

I ended up putting a cake ring back around. Drizzle the mango sauce at the time of serving only otherwise cake will get soggy. If storing the cake for later, then I would suggest storing the sauce in a separate One of the readers tried: Layered eggless mango cake with raspberry preserve and lemon curd. Frosted with key lime whipped cream. This recipe is a delicious way to use fruit that you don't want to go to waste.

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