Mango Raspberry Mousse Cake Recipe

ByMatteo Rossi
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Introduction

This Mango Raspberry Mousse Cake is a delightful layered dessert combining nutty pistachio cake, smooth white chocolate, and vibrant fruit mousses. Perfect for special occasions, it balances creamy textures with fresh raspberry and mango flavors.

A round dessert with four visible layers sits on a round black slate plate against a white marbled texture. The bottom layer is a coarse-textured greenish crust, topped by a smooth pink layer, then a light yellow creamy layer, and finally a bright, shiny red jelly layer on top. The cake is decorated with a line of fresh raspberries, small greenish-brown nut pieces, and small yellow flowers on one side of the top. Scattered fresh raspberries and yellow flowers are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 eggs
  • 1/3 cup (70g) sugar
  • 2/3 cup (70g) roasted pistachios, ground
  • 1 tbsp (10g) all-purpose flour
  • 1 tbsp (15g) butter, melted
  • 2 oz (60g) white chocolate
  • 1 tbsp (15g) whipping cream
  • 1/2 cup (50g) roasted pistachios, chopped
  • 10 oz (300g) fresh or frozen raspberries
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • 7 oz (200g) whipping cream (35% fat), chilled
  • 10 oz (300g) mango, puree
  • 1/4 cup (50g) sugar
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • 7 oz (200g) whipping cream (35% fat), chilled
  • 4 oz (120g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1/2 tsp (2g) gelatin powder
  • 1 tbsp (15ml) water

Instructions

  1. Step 1: Preheat oven to 350°F (180°C). Grease an 8½ inch (21cm) pan and line with parchment paper.
  2. Step 2: In a large bowl, beat eggs and 1/3 cup sugar for about 10 minutes until thick and tripled in volume.
  3. Step 3: Gently fold in ground pistachios and flour, then stir in melted butter until combined.
  4. Step 4: Pour batter into prepared pan and bake 15-17 minutes, until golden and a toothpick comes out clean.
  5. Step 5: Cool cake in the pan for 5 minutes, then transfer to rack to cool completely.
  6. Step 6: To prepare raspberry sauce, combine raspberries, 1/4 cup sugar, and lemon juice in a saucepan. Bring to boil over medium heat and cook 5 minutes. Remove from heat, strain seeds, and set aside.
  7. Step 7: Soften 1/2 tbsp gelatin in 2 tbsp cold water for 5-10 minutes. Stir into warm raspberry sauce until dissolved. Let cool to room temperature.
  8. Step 8: Melt white chocolate and 1 tbsp whipping cream over a bain-marie. Remove from heat and stir in chopped pistachios.
  9. Step 9: Using an 8 inch (20cm) cake ring, cut the cake edges. Line ring with acetate sheet and place on serving platter.
  10. Step 10: Place pistachio cake inside the ring, spread white chocolate pistachio mixture evenly over top. Chill or set aside.
  11. Step 11: Whip 7 oz chilled whipping cream to stiff peaks. Fold in cooled raspberry mixture gently. Pour over white chocolate layer and refrigerate for 30 minutes.
  12. Step 12: For mango mousse, peel and slice mango, then blend to puree. Mix in 1/4 cup sugar.
  13. Step 13: Soften 1/2 tbsp gelatin in 2 tbsp cold water, then warm gently to dissolve. Stir into mango puree.
  14. Step 14: Whip 7 oz chilled whipping cream to soft peaks. Fold mango mixture into whipped cream carefully. Pour over raspberry mousse layer.
  15. Step 15: Refrigerate cake 4 hours or overnight to set well.
  16. Step 16: Prepare raspberry jelly by heating 4 oz raspberries and 2 tbsp sugar in saucepan. Boil for 2 minutes, strain seeds, and set aside.
  17. Step 17: Soften 1/2 tsp gelatin in 1 tbsp water for 5 minutes. Stir into warm raspberry sauce until dissolved and cool to room temperature.
  18. Step 18: Pour raspberry jelly over set mango mousse. Refrigerate 2-3 hours before serving to allow jelly to set.

Tips & Variations

  • Use fresh mango when in season for the best flavor, or frozen puree if unavailable.
  • To avoid seeds in raspberry layers, strain the sauce carefully with a fine sieve or cheesecloth.
  • You can substitute pistachios with almonds or hazelnuts if preferred.
  • For a lighter version, reduce sugar slightly or use a sugar substitute suitable for baking.

Storage

Store the mousse cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse texture. Before serving, bring to room temperature for about 15 minutes for best flavor. Avoid freezing as it may affect the cream and fruit mousse consistency upon thawing.

How to Serve

The image shows a multi-layered cake slice on a white plate with a textured pattern, all placed on a white marbled surface. The cake has four visible layers: the bottom layer is a crumbly, nutty light brown base; above it is a thicker pale pink mousse layer; next is a thinner, creamy light yellow layer; and on top is a smooth, glossy bright red layer. The whole round cake in the background has the same layers and is decorated with fresh raspberries and small yellow flower petals on one side. Several loose raspberries lay beside the cake set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake benefits from making ahead, as chilling overnight helps set the mousse layers and enhances the flavors.

What can I use instead of gelatin?

If you prefer a vegetarian alternative, use agar-agar powder according to package instructions, but note it sets firmer and faster than gelatin.

Print
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Mango Raspberry Mousse Cake Recipe

★★★★★

4.6 from 120 reviews
  • Author: Matteo
  • Total Time: 5 hours 55 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Mango Raspberry Mousse Cake is a delightful layered dessert featuring a moist pistachio cake base topped with a luscious white chocolate pistachio layer, a vibrant raspberry mousse, a smooth mango mousse, and finished with a glossy raspberry jelly topping. Perfect for special occasions or a sophisticated treat, this cake balances fruity tartness with creamy textures and nutty flavors.

Ingredients

Scale

Pistachio Cake

  • 2 eggs
  • 1/3 cup (70g) sugar
  • 2/3 cup (70g) roasted pistachios, ground
  • 1 tbsp (10g) all-purpose flour
  • 1 tbsp (15g) butter, melted

White Chocolate Pistachio Layer

  • 2 oz (60g) white chocolate
  • 1 tbsp (15g) whipping cream
  • 1/2 cup (50g) roasted pistachios, chopped

Raspberry Sauce and Mousse

  • 10 oz (300g) fresh or frozen raspberries
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • 7 oz (200g) whipping cream (35% fat), chilled

Mango Mousse

  • 10 oz (300g) mango, puree
  • 1/4 cup (50g) sugar
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) cold water
  • 7 oz (200g) whipping cream (35% fat), chilled

Raspberry Jelly

  • 4 oz (120g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1/2 tsp (2g) gelatin powder
  • 1 tbsp (15ml) water

Instructions

  1. Prepare the pistachio cake: Preheat oven to 350°F (180°C). Grease an 8 ½ inch (21cm) pan and line with parchment paper. In a large bowl, whisk the eggs and sugar for about 10 minutes until thick and tripled in volume. Gradually fold in the ground pistachios and all-purpose flour, then incorporate the melted butter. Pour the batter into the prepared pan and bake for 15-17 minutes until golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  2. Prepare the raspberry sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring to a boil and cook for 5 minutes. Remove from heat and strain through a sieve to remove seeds. Dissolve gelatin in 2 tablespoons cold water and let swell for 5-10 minutes. Stir gelatin into the warm raspberry sauce until dissolved. Allow to cool to room temperature.
  3. Prepare the white chocolate pistachio layer: Melt white chocolate and 1 tablespoon whipping cream in a heatproof bowl over a bain-marie. Remove from heat and stir in chopped pistachios. Use an 8 inch (20cm) cake ring to cut the cooled pistachio cake to size. Line the cake ring with acetate sheet, place on serving platter, add the pistachio cake, and spread the white chocolate pistachio mixture evenly over the cake. Refrigerate or set aside.
  4. Prepare the raspberry mousse: Whip the chilled whipping cream until stiff peaks form. Gently fold in the cooled raspberry sauce mixture. Pour the raspberry mousse over the white chocolate pistachio layer. Refrigerate for 30 minutes to set.
  5. Prepare the mango mousse: Peel and slice mango, then blend to a smooth puree. Stir in sugar until combined. Dissolve gelatin in 2 tablespoons cold water, let swell for 5-10 minutes, then gently warm until dissolved. Mix gelatin into the mango puree. Whip chilled whipping cream to soft peaks and fold into the mango mixture. Pour over the set raspberry mousse layer.
  6. Set the mousse layers: Refrigerate the cake for about 4 hours or overnight to allow the mousse to set fully.
  7. Prepare the raspberry jelly: In a small saucepan, combine raspberries and sugar, heat over medium, bring to a boil and cook for 2 minutes. Remove from heat, sieve to remove seeds. Dissolve gelatin in 1 tablespoon cold water, let swell for 5 minutes, then stir into the warm raspberry sauce. Allow to cool to room temperature and gently pour over the set mango mousse layer.
  8. Final setting: Refrigerate for 2-3 hours until the raspberry jelly layer is fully set before serving.

Notes

  • Ensure each mousse layer is fully set before adding the next to maintain clean layers.
  • Use fresh or frozen berries and mango; ensure frozen fruits are thawed before use.
  • Gelatin must be properly dissolved to avoid lumps in the mousse and jelly layers.
  • For best results, chill whipping cream well before whipping to achieve proper peaks.
  • The acetate sheet helps to keep the mousse layers smooth and easy to remove from the cake ring.
  • You can substitute pistachios with other nuts if desired, but it will alter the flavor.
  • Serve chilled for the best texture and flavor experience.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Keywords: mango mousse cake, raspberry mousse cake, pistachio cake, layered mousse cake, fruit mousse dessert

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