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This way I’d like to thank Marta from Pilzen for the name of this cake; personally I think that it really fits perfectly. I prepared this cake for the birthday of my mother in law. She decided to celebrate right in the middle of our moving to a new location, not knowing that we move. But we would not be The real Slovak women, if we could not even in the midst of chaos of moving find a moment of peace to prepare something yummy, am I right? And the secret of peace? The Love – what else? 🙂
Preparation time 40 minutes .. Baking 8 minutes .. Cooling 3 hours
INGREDIENTS .. for cake with ø of 16 cm
- 125 g mango puree
- 5 gelatine leaves
- 125 g semi-whipped cream
MANGO MOUSSE
RASPBERRY COULIS
- 250 g raspberries
- 35 g sugar
- 3 gelatine leaves
FINISHING
- some raspberries
- some aardbeien met ananas
PREPARATION
Prepare decorative dough → and one more Joconda biscuit; cut out of the joconda biscuit two bottoms of 15 cm diameter.
Cut from the decorative dough strips of 3 x 40 cm.
Save the remnants of the decorative dough wrapped in the freezer.
Prepare Italian meringue according to the link in the recipe and whip the cream onto half.
RASPBERRY COULIS
Mix the raspberries with the sugar until puree. Remove the gelatine from the water, melt them and add. Spread the sauce over the frozen Joconde biscuit and place back in the freezer.
MANGO MOUSSE
Remove the gelatine leaves from the water, they melt and mix under the mango puree. Mix half of the crowd with Italian meringue and half the whipped cream. Mix both to obtain a homogeneous foam.
STRUCTURE OF THE CAKE
Take the form with Joconde biscuit and raspberry sauce from the freezer and fill half the mango mousse. Lay the second part Joconde biscuit it, fill to the top, ironing straight and place back in the freezer.
After freezing, remove the mold and the foil from the cake and decorate the cake as desired. I’ve decorated with hybrids of strawberry and pineapple and raspberries.
And now I can continue with the move.
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