Mango Mousse Cake with Coconut & Passion Fruit. Perfect for a sunny afternoon, this delicious gluten-free mousse cake uses coconut flour for a featherlight base. Top with in season passionfruit.
Gluten free coconut and lemon base:
30g Butter, melted
2 Whole eggs
20g Honey
20g Milk
4g Lemon juice
40g Coconut flour (available from your health food store)
35g Caster sugar
1g Baking powder
A pinch of salt
Combine all the ingredients together and store in the refrigerator until required for baking
Place a bottomless cake rings on to a baking tray lined with baking paper.
Using cooking spray to grease the inside of the cake ring
Add the cake batter and bake at 170c for 12-15 minutes
Leave to cool completely
Mango mousse
80g Caster sugar
75g Water
10g Gelatine (Titanium grade)
300g Frozen mango puree
7g Fresh lime juice
300g Thickened cream
Hydrate the gelatine in ice cold water and set aside
Whip the thickened cream to soft peaks and set aside
Boil the sugar and water for 2 minutes
Squeeze out the excess water from the gelatine and add to the hot sugar syrup off the heat.
Dissolve the gelatine fully using a whisk
Add the mango puree and lime juice
Allow to cool to blood temperature before folding in the whipped cream
Place the mixture on top of the cooled cake
Passion fruit topping
1 Passion fruit
50g Apricot or passion fruit jam
20g Water
Red passion fruit liquor
A little cornflour to thicken
50g Toasted threaded coconut
Place all the ingredients in a pot and bring to the boil ensuring you whisk the mixture until it becomes think and boils
To assemble cake:
On the day remove the cake from the cake ring using a blow torch to heat the sides of the ring
Place the cake onto a cake board
Place the cake in your left hand holding it 10cm from the bench
Using your right hand place the toasted desiccated coconut around the outside edge of the mango mousse. If you place a container under the cake it will catch the excess coconut that falls off and doesn’t stick to the cake
Place the cake back onto the table and add the passionfruit topping to the top of the cake
Pallet the topping to the edges of the cake ensuring the entire top of the cake is covered
