MANGO MOUSSE CAKE
INGREDIENTS
JELLY TOPPING
How to Make
1.Preheat oven to 180C/160C fan forced. Grease base and sides of a round 20cm (base measurement) springform cake pan, and line with baking paper, allowing the paper to come 3cm above the rim.
2.Line a baking tray with baking paper. Place buckwheat and nuts on the prepared tray. Bake, stirring once, for 6-8 minutes or until golden. Add coconut and bake for 2-3 minutes or until golden and toasted. Set aside to cool. Place buckwheat mixture in a food processor and process until finely chopped. Add dates and process until combined. Add oil and process until combined and sticky. Press firmly into base of prepared pan. Place in the fridge for 1 hour or until firm.
3.Meanwhile, place water in a heatproof bowl. Sprinkle over gelatine. Place bowl in a larger bowl half-filled with boiling water. Stir often for 5 minutes or until gelatine dissolves. Set aside to cool slightly.
4.Process mango, lime juice and rind until smooth. Add cream cheese, yoghurt and syrup. Process, scraping down the sides, until smooth. With motor running, add gelatine mixture, processing until combined. Pour over the prepared base. Place in the fridge for 3 hours or until set.
5.For the topping, place water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger bowl half-filled with boiling water. Stir often for 5 minutes or until gelatine dissolves. Process mango, lime juice and syrup until smooth. With the motor running, add the gelatine mixture, processing until smooth. Push through a sieve set over a bowl.
6.Discard solids. Pour jelly over cream cheese layer. Tap pan on bench to level surface. Place in the fridge for 8 hours or overnight to set. Serve topped with extra mango and mint, if using.
2.Line a baking tray with baking paper. Place buckwheat and nuts on the prepared tray. Bake, stirring once, for 6-8 minutes or until golden. Add coconut and bake for 2-3 minutes or until golden and toasted. Set aside to cool. Place buckwheat mixture in a food processor and process until finely chopped. Add dates and process until combined. Add oil and process until combined and sticky. Press firmly into base of prepared pan. Place in the fridge for 1 hour or until firm.
3.Meanwhile, place water in a heatproof bowl. Sprinkle over gelatine. Place bowl in a larger bowl half-filled with boiling water. Stir often for 5 minutes or until gelatine dissolves. Set aside to cool slightly.
4.Process mango, lime juice and rind until smooth. Add cream cheese, yoghurt and syrup. Process, scraping down the sides, until smooth. With motor running, add gelatine mixture, processing until combined. Pour over the prepared base. Place in the fridge for 3 hours or until set.
5.For the topping, place water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger bowl half-filled with boiling water. Stir often for 5 minutes or until gelatine dissolves. Process mango, lime juice and syrup until smooth. With the motor running, add the gelatine mixture, processing until smooth. Push through a sieve set over a bowl.
6.Discard solids. Pour jelly over cream cheese layer. Tap pan on bench to level surface. Place in the fridge for 8 hours or overnight to set. Serve topped with extra mango and mint, if using.
NUTRITION
All nutrition values are per serve
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