Delicious dessert Mango and raspberry tart

 Delicious dessert Mango and raspberry tart

Ingredients

Raspberry cream:

200 g raspberries

30 g sugar

2 sheets of gelatin

The cake:

4 eggs

1/2 tsp vanilla essence

1 pinch of salt

60 g sugar

100 g flour

Syrup to moisten:

50 ml of syrup (raspberry)

200 ml water

Mango mousse:

350 g mango (pulp)

30 g sugar

3 sheets of gelatin

200 ml cream/liquid cream with 30% MG

Topping:

180 g mango coulis

2 sheets of gelatin

Preparation

Step 1 - Raspberry cream:

Soak the gelatin sheets in very cold water.

In a saucepan, add the raspberries and sugar. Cook over medium heat until the raspberries dissolve. Step 2 - Pour into a large bowl and add the well-drained gelatin sheets. Now use the blender to mix until you get a puree.

Step 3 - Line the log mold with plastic wrap. Pour/pour the raspberry cream and refrigerate for at least 6 hours (it is best to leave it overnight).

Step 4 - The cake:

In the cake bowl, add the eggs, vanilla, salt and sugar. Beat at maximum speed for 5 minutes or until the mixture doubles in volume. Turn off the heat.

Step 5 - Sift the flour over this mixture and incorporate it gently, that is, mix with movements from the bottom up. Don't forget to go all the way to the bottom of the bowl so that all the flour is incorporated.

Step 6 - Pour this mixture onto the silicone mold or mold already covered with parchment paper/butter. Leave the surface very smooth.

Step 7 - Bake for 12 minutes at 180°C.

Step 8 - Let it cool down and unmold the cake. Cut the edges. Also cut a rectangle that fits into the log shape (bottom and edge, minus the top).

Step 9 - Remove the cream from the log shape (with the plastic wrap) and place it back in the refrigerator. Cover the log shape again with the plastic wrap and then place the piece of cake already cut into rectangles (

Step 10 - Don't hesitate to cut the edges if the cake has grown out of the shape. In a small bowl, mix the raspberry syrup with the water. Now moisten the cake with the help of a brush. Set aside.

Step 11 - Mango mousse:

Soak the gelatin sheets in very cold water. In a bowl, place the mango pulp (on average 350 g) and the sugar. Mix well until it forms a puree.

Step 12 - Recover a small amount of this puree and heat it in the microwave for 30 seconds. Now add the well-drained gelatin sheets (i.e. squeeze them well to remove the water). Mix well.

Step 13 - Place this preparation in the mango puree (previously) and mix well. In a mixer, beat the very cold fresh cream (heavy cream) until it forms a firm cream.

Step 14 - Add the mango puree to the prepared cream. Mix gently until it forms a smooth mousse.

Step 15 - Pour a good portion of the mousse into the log mold where we have already placed the cake. Note that there should be a 0.5 cm margin in the mold, since we will still be adding the raspberry cream. Use a spatula to smooth the mousse.

Step 16 - Take the raspberry cream out of the refrigerator and gently remove the plastic wrap. Be very careful not to break it.

Step 17 - Let's put it in the mold. The rounded part will be facing inwards (see photo). Gently press the cream so that the mousse rises up the sides.

Step 18 - Now let's cut the rest of the cake into a rectangular shape, that is, the same size as the mold. Moisten with the diluted raspberry syrup.

Step 19 - Now place this cut cake on top of the creamy cake, in order to close the log. Unfold the plastic wrap that is in the pan and wrap it over the entire log. Refrigerate for 4 hours (minimum).

Step 20 - Topping:

Soak the gelatin sheets in very cold water. Heat the mango coulis for 1 minute in the microwave. Then add the well-drained gelatin sheets and mix well (until dissolved). Place the coulis in a container (glass) with a spout.

Step 21 - Now place a serving dish (that is larger than the log) on ​​your work surface. And on this dish, place a rack (. Unmold the log onto the rack. Carefully remove the plastic wrap.

Step 22Pour the mango coulis over the log to cover it completely. Don't hesitate to collect (as many times as necessary) the coulis that is in the dish and put it back in the glass to pour it over the log again.

Step 23 - Now place the log on a pretty plate. It still needs 2 hours in the refrigerator (before serving).

Step 24 - It took a while but now it's ready. Make your dessert amazing. Enjoy your meal!!