Layer Cakes

Summer Mango and Passion Fruit Layer Cake

Name: ummer Mango and Passion Fruit Layer Cake
Total time: 90 min
Ingredients: For the sponge cake:; Eggs – 4; Caster sugar – 140 g; Gellwe Vanilla Sugar – 1 sachet; Plain flour – 100 g; Potato starch – 40 g; For the mango and passion fruit jelly insert:; Mango purée – 100 g; Passion fruit purée – 100 g; Lemon juice – from ½ lemon; Gellwe Mango Flavour Jelly – 1 sachet; For the mango and passion fruit mousse:; Whipping cream (30% fat) – 360 g; Mango purée – 230 g; Seedless passion fruit purée – 150 g; Caster sugar – 70 g; Gellwe Food Gelatine – 18 g; Lemon juice – from 1 lemon; For assembly and decoration:; Fresh raspberries – as desired; Water mixed with lemon juice – for soaking the sponge; Fresh fruit and edible flowers – for decoration

90 min.

Difficult

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Ingredients:

For the sponge cake:

Eggs – 4
Caster sugar – 140 g
Gellwe Vanilla Sugar – 1 sachet
Plain flour – 100 g
Potato starch – 40 g

For the mango and passion fruit jelly insert:

Mango purée – 100 g
Passion fruit purée – 100 g
Lemon juice – from ½ lemon
Gellwe Mango Flavour Jelly – 1 sachet

For the mango and passion fruit mousse:

Whipping cream (30% fat) – 360 g
Mango purée – 230 g
Seedless passion fruit purée – 150 g
Caster sugar – 70 g
Gellwe Food Gelatine – 18 g
Lemon juice – from 1 lemon

For assembly and decoration:

Fresh raspberries – as desired
Water mixed with lemon juice – for soaking the sponge
Fresh fruit and edible flowers – for decoration

An elegant summer layer cake bursting with tropical flavours. Three layers of light, fluffy sponge are filled with a refreshing mango and passion fruit mousse, a delicate fruit jelly centre and juicy fresh raspberries. Finished with fresh fruit and edible flowers, this beautifully colourful cake makes a stunning centrepiece for summer celebrations, birthdays and special occasions.

Preparation instructions:

1.

Beat the eggs with the caster sugar and Gellwe Vanilla Sugar for approximately 15 minutes, until pale, thick and fluffy. Reduce the mixer speed, add both types of flour and gently fold them into the mixture.
2.

Pour the batter into a 16 cm round cake ring. Bake in a preheated fan oven at 180°C for approximately 45 minutes. Leave the sponge to cool completely.
3.

Combine the mango and passion fruit purées with the lemon juice and gently heat. Add the Gellwe Mango Flavour Jelly powder and stir thoroughly until dissolved.
4.

Pour the mixture into a 15 cm round cake ring and refrigerate or freeze until completely set.
5.

Cover the Gellwe Food Gelatine with a small amount of cold water, just enough to submerge it, and leave to bloom. Then dissolve it gently over a bain-marie.
6.

Combine the mango and passion fruit purées with the lemon juice. Whip the cream with the sugar until approximately three-quarters whipped. Add the dissolved gelatine to the fruit purée and mix thoroughly. Then gently fold in the whipped cream.
7.

Cut the cooled sponge horizontally into three even layers. Lightly soak each layer with water mixed with lemon juice.
8.

Spread a portion of the mousse over the first sponge layer, position the set mango and passion fruit jelly insert on top and cover with another portion of mousse. Add the second sponge layer, spread with more mousse and scatter fresh raspberries over it. Cover with another layer of mousse.
9.

Place the final sponge layer on top. Refrigerate the cake until completely set.
10.

Before serving, decorate the cake with fresh fruit and edible flowers.