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  • Writer's pictureYiannoulla Burness

Tropical Mousse Cake

A beautiful tasting raw mousse cake with tropical flavours of pitaya, mango and pineapple.



MAKES 16 portions


EQUIPMENT: Food processor, thermomix or high powered blender, springform 24/26 cm cake pan


SOAKING: soak 4 cups raw cashews for 4 to 6 hours or overnight. Rinse throughly and drain to remove any water


INGREDIENTS

DATE AND NUT BASE

3/4 cup roasted or plain almonds

1/4 cup hazelnuts

1/2 cup desiccated coconut

1 heaped teaspoon chlorella powder (optional)

7 medjool dates pitted

2 tablespoon coconut oil (refined)

pinch of salt


MANGO PINEAPPLE MOUSSE FILLING

3 cups raw cashews presoaked

2 1/2 cups fresh mango

1/2 cup fresh pineapple

1/2 cup coconut cream

1/4 cup light agave syrup

1/4 teaspoon salt

1/4 cup mango or pineapple juice

4 tablespoons fresh squeezed lemon juice

2 tablespoon lecithin granules

1 cup melted coconut oil (refined)


PITAYA MOUSSE FILLING

2 cups cashews presoaked

1 cup red pitaya (dragon fruit)

1/4 cup pitaya juice

2 tablespoon light agave syrup

2 tablespoon fresh squeezed lemon juice

pinch of salt

1 tablespoon lecithin granules

1/2 cup coconut oil (refined)


METHOD


CRUST:

Prepare springform pan by covering the bottom plate with baking paper.

Lightly brush the covered plate and sides of cake pan with coconut oil, set aside.

Place all the ingredients in a food processor and process until mixture resembles fine crumbs.

Take mixture and press evenly into springform pan. Use a spatula to smooth down crust. Set aside while making filling.


MANGO PINEAPPLE FILLING:

Rinse soaked cashews and drain to remove any water.

In a food processor, place raw cashews and reduce to a fine crumb.

In a high powered blender add reduced cashew nuts, fresh mango and pineapple, agave, coconut cream, lemon juice and salt, blend to a smooth cream.

Add lecithin and coconut oil and blend on high until mixture is silky smooth.

Divide into two separate bowls set aside.


PITAYA FILLING:

Rinse cashews and drain to remove any water.

In a food processor, place raw cashews and reduce to a fine crumb.

In a high powered blender add reduced cashew nuts, pitaya and juice, agave, lemon juice and salt, blend to a smooth cream.

Add lecithin and coconut oil and blend on high until mixture is silky smooth.

Divide into two separate bowls set aside.


ASSEMBLE:

Layer 1. Take a bowl of the mango mousse filling and pour on top of the base spreading evenly.

Layer 2. Take a bowl of the pitaya mousse filling and spoon dollops on top of the mango filling.

Layer 3. Take the second bowl of mango mousse filling and pour on the second layer.

Layer 4. Take the second bowl of pitaya mousse filling and pour into a squeeze bottle.

To create the swirl effect, poke the nipple of the squeeze bottle into the filling. Squeeze the bottle gently and withdraw slowly , allowing some of the pitaya filling to ooze out on top. Continue to do this all over the cheesecake. Next take a tooth pick or a skewer and drag it through the pitaya dots creating a swirling effect.

Place mousse cake in the fridge for 6-8 hours until set.

For a quicker time 2-3 hours in the freezer.

The cake is best served straight from the refrigerator as it will be easier to cut.

When it is time to cut the cake have a long bladed chef knife on hand. Run the blade of the knife through hot water and wipe with a clean towel. Make your cuts cleaning the knife after each cut. The mousse cake can be rich cut into small slices.

Mousse cake will keep up to 5 days in the fridge and 3 months in the freezer.










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