Mango Raspberry Mousse cake
This is a beautiful Mango Raspberry mousse cake I made. 
To make this cake I made a thin short bread crust, that I cut out with I cake ring. Then you dock and bake the crust. Let it cool and as its cooling make a mango mousse with a mango puree. I then layered into the same cake ring the baked short bread crust. I put a layer of raspberry preserves, then I started piping in the mango mousse. After I had a base of mango mousse I layered in some fresh raspberries. Making sure not to get any near the edge of the ring. So that on un-molding the edges of the cake would not be marred by berries showing. I place that in the refrigerator to set, I left about 1//8 th of an inch of space from the top. When that had set, I poured in a mango gelee and let that set in the refrigerator.
Once the whole cake was set I removed the ring, garnished/decorated with fresh raspberries, and butterflies cut out of mango slices.
Using a sharp knife and hot water I cut it in to slices for serving.
Mango Mousse Recipe:
Ingredients
- 1 1/4 cups mango puree
- 1 1/4 cups mango juice
- 3/4 cup sugar
- Scant 1 tablespoon gelatin dissolved in 2 tablespoons water
- 3 cups heavy cream, whipped to medium peaks
Directions
Heat mango juice, mango puree, and sugar in a sauce pan, till sugar is disolved.
Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped heavy cream. Pipe into molds our cake rings, let it set in refrigerator.
cakesplosion 