Mousse mango passion fruit cake

10 servings
15 hours


1. Combine sugar with pectin, mix. Put the mash of mango and passion fruit in a sauté pan, send it to the fire, heat it to a warm state, pour a mixture of sugar and pectin, bring it to a boil, cook for 2 minutes. Meanwhile, dilute citric acid in water, mix, add to fruit puree. We pour the resulting mass into a culinary ring or into a detachable mold with a diameter of 16 cm. We put blueberries on the puree layer, send the mold to the freezer.

2. Put strawberry puree in a sauté pan, send it to the fire. While the mash is heated, pour cold water over the gelatin, let it swell. Pour sugar into the hot puree, mix, then introduce swollen gelatin, mix until completely dissolved. We take out the mold from the freezer, pour the strawberry mass onto the first layer, return the mold back to the freezer.

3. Pour wheat and almond flour, crushed walnuts and powdered sugar into a bowl, mix everything. Beat the egg whites using a mixer to a lush foam, then pour the sugar into a few tricks and continue to beat until dense stable peaks. Pour a mixture of dry ingredients into the resulting protein mass, mix with a spatula. We lay out the dough on a baking sheet lined with parchment, or on a Teflon mat, level the dough giving it the shape of a circle with a diameter of about 16 centimeters, bake in the oven heated to 180 degrees for 20 minutes. We cool the finished biscuit.

4. Melt the chocolate in the microwave, add nut paste to it, mix. The cookies are crushed in a blender, combined with walnuts, and then with a mixture of chocolate and paste, mix everything thoroughly. We put the resulting mass on a biscuit cake, which we previously equate with a culinary ring with a diameter of 16 centimeters. We send the crisp sponge to the freezer.

5. We pour gelatin into a cup, pour water, let it swell. We dissolve sugar in hot milk, put swollen gelatin here, mix until homogeneous. Melt white chocolate in the microwave, add to the milk with gelatin, beat with a submersible blender. Add sour cream to the resulting mass, mix with a whisk. Beat the cream with a mixer to soft peaks, combine with the already prepared mass, mix.

6. We start assembling the cake: we pour half of the mousse into a ring with a diameter of 18 centimeters, place frozen confit on top of the mousse, press slightly to drown the confit in the mousse. On top of the confit, lay out the rest of the mousse, level with an even layer. The final stage will be a biscuit, lay it down in a crisp layer, also sink, the surface should be on a par with the mousse. & amp; nbsp; Cover the cake with cling film and send it to the freezer for 8 hours. Before serving, defrost the cake in the refrigerator for at least 6 hours. We remove the cake from the ring and serve it on the table. Help yourself!