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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

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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