Exotic cake

Exotic Cake with Cherry Jelly and Mango Mousse

It's time to celebrate a special occasion or simply indulge in an impressive dessert! Today, I will present to you a captivating recipe for an exotic cake, a delicious combination of flavors that will win the hearts of everyone who tastes it. With a moist hazelnut base, a tangy cherry jelly, a creamy mango mousse, and a sweetened condensed milk cream, this cake is truly special. Let's begin the culinary adventure!

Preparation time: 1 hour
Cooling time: 3 hours
Servings: 12

Ingredients

For the base:
- 100 g unsalted ground hazelnuts
- 2 large eggs
- 100 g sugar
- 1 teaspoon vanilla extract
- 100 g melted butter
- 50 g flour

For the cherry jelly:
- 1 cup pitted cherries (about 200 g)
- 100 ml orange juice
- 100 ml water
- 50 g sugar
- 1 teaspoon vanilla extract
- 7 g gelatin (about 1 packet)

For the mango mousse:
- 1 ripe mango, peeled and grated
- 80 g sugar
- 150 ml orange juice
- 220 ml heavy cream
- 1 teaspoon orange extract
- 1 teaspoon lemon juice
- 13 g gelatin (about 1 packet)

For the sweetened condensed milk cream:
- 1 can of sweetened condensed milk (397 g)
- 1 ripe banana
- 1 tablespoon almond extract
- 70 g brandy
- 100 ml milk
- 16 g gelatin (about 1 packet)
- 50 ml water to dissolve the gelatin

For the mango jelly:
- 1 ripe mango, peeled and grated
- 400 ml water
- 50 g sugar
- 1 tablespoon lemon extract
- 6 g gelatin (about 1 packet)

Preparation

Step 1: Preparing the base
1. Start by preheating the oven to 180°C (medium heat). Prepare a round cake pan with a diameter of 26 cm by lining it with parchment paper.
2. In a large bowl, beat the eggs with the sugar for about 5-7 minutes, until the mixture triples in volume and becomes frothy. This is a crucial step to get a fluffy base!
3. Add the melted butter and vanilla extract to the egg mixture, gently mixing to combine the ingredients.
4. Fold in the ground hazelnuts and flour, mixing with a spatula or wooden spoon to avoid losing air in the batter.
5. Pour the batter into the prepared pan and level the surface. Bake in the preheated oven for 20-30 minutes, until the base is firm and passes the toothpick test.
6. Once baked, remove the base from the oven and let it cool completely on a kitchen rack.

Step 2: Preparing the cherry jelly
1. In a small bowl, hydrate the gelatin in 5 tablespoons of cold water for about 10 minutes.
2. In a saucepan, combine the cherries, orange juice, water, sugar, and vanilla extract. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes.
3. Remove from heat and puree the mixture with an immersion blender until smooth.
4. Let the puree cool slightly, then add the hydrated gelatin and mix well until completely dissolved.
5. Pour the jelly into small molds or a container and refrigerate to set.

Step 3: Preparing the mango mousse
1. Hydrate the gelatin in 50 ml of cold water for 10 minutes.
2. In a saucepan, add the grated mango, sugar, and orange juice. Bring to a boil and let it simmer for 4-5 minutes.
3. Remove from heat, puree the mixture with an immersion blender, and let it cool slightly.
4. Add the hydrated gelatin and mix well until fully dissolved.
5. Allow the mixture to cool completely. Meanwhile, whip the heavy cream until firm.
6. Fold the whipped cream into the mango puree, mixing gently to avoid losing air.

Step 4: Assembling the cake
1. Around the cooled base, place a cake ring. Pour the mango mousse over the base and level the surface.
2. Refrigerate the cake for about 1 hour, or until the mousse has set.
3. Once the mousse has set, arrange the cherry jelly in the center of the cake.

Step 5: Preparing the sweetened condensed milk cream
1. Hydrate the gelatin in 50 ml of cold water for 10 minutes.
2. Heat the milk in a saucepan, then add the hydrated gelatin and mix well until dissolved.
3. Mash the banana with a fork and add it to the sweetened condensed milk.
4. When the milk has cooled to room temperature, mix it with the sweetened condensed milk, add the brandy and almond extract.
5. Pour the cream over the mango mousse and refrigerate for another hour, or until set.

Step 6: Preparing the mango jelly
1. Hydrate the gelatin in 5 tablespoons of cold water.
2. In a saucepan, add the grated mango, water, and sugar. Bring to a boil and let it simmer for 15 minutes.
3. Remove from heat, puree with an immersion blender, then add the lemon extract and hydrated gelatin.
4. Let the jelly cool slightly, then pour it over the sweetened condensed milk cream.

Finalizing the cake
Refrigerate the cake for another hour, then decorate it as desired. I chose to use canned peaches and melted white chocolate, but you can add fresh fruits, nuts, or chocolate flakes.

Useful tips and variations
- Cook with love: Every dessert becomes more special when made with passion. Feel free to add a personal touch!
- Try different fruits: You can experiment with other types of fruits, such as pineapple or kiwi, to create delicious variations of the mousse.
- For an alcohol-free dessert: You can omit the brandy from the sweetened condensed milk cream, and you'll have a cake perfect for the whole family.

Nutritional benefits
This cake brings a combination of nutrients from fruits, nuts, and dairy, providing vitamins, minerals, and antioxidants. Hazelnuts are rich in healthy fats and vitamin E, while fruits provide fiber and essential vitamins.

Calories
Each serving of cake has approximately 350-400 calories, depending on the ingredients used and the portion sizes served.

Frequently asked questions
1. Can I replace gelatin with another thickening agent?
Yes, you can use agar-agar as a vegetarian alternative to gelatin.

2. How can I make this cake less sweet?
Reduce the amount of sugar in the mousse and cream, or use less sweet fruits.

3. Is it possible to prepare the cake in advance?
Yes, the cake keeps well in the refrigerator for 2-3 days. Make sure it is well covered.

With this exotic cake recipe, you are on the right path to creating a memorable and delicious dessert. Don't forget to share it with loved ones and enjoy every slice! Enjoy your meal!

 Ingredients: Base: 100 g unsalted hazelnuts 2 eggs 100 g sugar vanilla essence 100 g butter 50 g flour Cherry jelly: 1 cup pitted cherries 100 ml orange juice 100 ml water 50 g sugar vanilla essence 7 g gelatin Mango mousse: 1 mango 80 g sugar 150 ml orange juice 220 ml whipping cream orange essence 1 teaspoon lemon juice 13 g gelatin Condensed milk cream: 1 can condensed milk (397 g) 1 banana 1 tablespoon almond essence 70 g cognac 100 ml milk 16 g gelatin 50 ml water to dissolve the gelatin Mango jelly: 1 mango 400 ml water 50 g sugar 1 tablespoon lemon essence 6 g gelatin

 Tags:  exotic cake