Mango cake with raspberry sauce
Mango cake with raspberry sauce

Hey everyone, hope you’re having an incredible 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

Mango cake with raspberry sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Mango cake with raspberry sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you can achieve that.

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

Anyone else grossly underestimate how long renovations take? · This Mango Cake is another delightful recipe to add to your mango collection. A soft and fluffy eggless cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this one is sure to become a great hit with everybody. To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Beat cream cheese with electric beater until smooth.

Instructions 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.

Add condensed milk, and blend until smooth. 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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