This stunning cake creation from Adriano Zumbo sings Summer! Four times a year Zumbo releases a new range of desserts - this recipe features different textures and layers of mango and macadamia and is part of his Summer Love collection.

Makes

Preparation

1hr
30min

Cooking

40min

Skill level

Ace
By
7
Average: 3.4 (35 votes)
Yum

Ingredients

 Macadamia flourless mixture

  • 35 g almond meal 
  • 30 g macadamia meal
  • 8 g cornflour
  • 135 g egg yolks
  • 15 g raw sugar
  • 150 g macadamia paste
  • 25 g melted butter 
  • 130 g egg whites
  • 70 g caster sugar

 

Macadamia praline creameaux

  • 25 g egg yolks
  • 50 g caster sugar
  • 10 g cornflour 
  • 2 g gelatine leaves
  • 12 ml cold water
  • 160 ml milk
  • 50 g macadamia paste
  • 100 g macadamia praline
  • 100 g butter

 

Mango jelly

  • 8 g gelatine sheets
  • 44 ml cold water
  • 400 g mango puree
  • 100 g caster sugar

 

Mango mousse

  • 6 g gelatine leaves
  • 35 ml cold water
  • 300 g mango puree
  • 1 lemon, juiced 
  • 180 ml cream, whipped into soft peaks
  • 125 g Italian meringue (see below)

 

 

Italian meringue

  • 225 g caster sugar
  • 75 ml water
  • 125 g egg whites

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time: 4 hours

 

For the macadamia flourless mixture, mix all dry ingredients together. Whisk egg yolks and raw sugar until pale, then add the macadamia paste and melted butter. Whisk egg whites and sugar until firm peaks form. Fold through egg yolk mixture, then fold through dry ingredients. Spread 1cm thick on a paper lined baking tray and bake at 180°C until golden.

For the macadamia praline creameaux, mix egg yolks, sugar and cornflour until pale. Soak the gelatine in the cold water. Bring milk to the boil. Add macadamia pastes to the egg yolk mixture. Pour the hot milk over the egg yolk mixture a little at a time. Return to stove and cook to 85°C. Add gelatine, then let cool until 50°C. Add butter. Spread 1cm on a metal tray, and freeze.

For the mango jelly, soak gelatine in water. Heat one-quarter of the mango puree in the microwave with the caster sugar. Add the soaked gelatine, stir well. Return this to the remaining thee quarters of cold mango puree. Set in a steel frame 6mm in height, then freeze.

For the mango mousse, first make the Italian meringue. Put the sugar and water in a saucepan, and heat to 18°C. Set up the electric mixer with the whisk attachment. Put the egg whites in a bowl, set the mixer to medium. Gradually pour the hot sugar mixture down the side of the bowl, keep whisking until a glossy meringue forms.

For the rest of the mango mousse, soak the gelatine in cold water. Take one-quarter of the mango puree, and heat in the microwave for about 90 seconds, or until hot. Add the soaked gelatine, and stir until dissolved. Return this to the cold mango puree, fold the cream and Italian meringue together, then gently fold through the mango puree. Try to avoid losing any air.

To assemble, the mango mouse cake consists of five layers: The bottom layer is half of the macadamia flourless; the next layer is the macadamia creameaux; then there’s another layer of the macadamia flourless; the next layer is mango jelly; and the top layer is mango mousse.