Easter mango mousse cake

For a lighter gluten-free dessert after the Easter lunch or dinner, try this mango or raspberry mousse cake. 

  • Easter mango mousse cake, a lighter gluten-free dessert after the Easter lunch or dinner.
  • For dessert after an Easter smörgåsbord, Sunday lunch or dinner of lamb or fish, you need something on the lighter side. Here’s a variation on Gunilla Blixt’s gluten-free mango mousse cake—not a quick fix but always fresh, light and delicious to balance off a heavy meal. Use mango, kiwi or any kind of berries, fresh or frozen, you have at home.

  • ... not a quick fix but always fresh, light and delicious to balance off a heavy meal.
  • Ingredients
    7 oz. (200 grams) almond paste
    2 egg whites
    1/2 cup almond flower

  • Mango can easily be substituted with raspberry or any kind of berry
  • 2 gelatin sheets (or 1-1/2 tsp gelatin powder)
    1 ripe mango
    2 tablespoons confectioners sugar
    1 tablespoon fresh lemon juice
    7 oz. heavy whipping cream

  • Instruction:
    Almond cake - Preheat the oven to 400°F.
    Line a 9-inch springform pan with a greased and floured baking paper (use almond flour if you want the cake to be gluten free). Beat two egg whites. Mix the finely grated almond paste with almond flour and carefully fold the beaten egg whites into the almond mix. Pour the mix into the springform and make sure it is evenly distributed. Bake for 10-15 minutes. When the cake has completely cooled, remove it from the springform, clean the pan, remove the baking paper and put the cake back into the pan.

  • Mango Mousse - Remove skin and pit from the mango, chop to pieces. Blend the mango pieces to a puree in a food processer or a mixer, stir in the lemon juice and confectioners sugar. If you are using gelatin powder, dissolve it in a cup with water and let it stand until it solidifies (around 5 minutes), put in the microwave for 30 second until it returns to a liquid state. If you are using gelatin sheets, let it soak in water for 5 minutes. Without squeezing out the water, place the sheets in a small saucepan and carefully heat it on low to a liquid state. Remove from heat. Stir in a couple tablespoons of the mango puree. Fold the gelatin in the mango puree.
    Add the heavy whipping cream to a mixer, whip until soft peaks forms. Add the mango mixture with the whipping cream and stir well with a spoon. Distribute over the almond cake and gently shake the pan until you have a smooth surface. Cover with plastic wrap and keep refrigerated for at least 6 hours. You can easily make this cake one or two days in advance.

  • Our cake was decorated with a bird’s nest made of chocolate and marzipan eggs. We found the eggs along with gelatin sheets at Scandinavian Butik, www.scandinavianbutik.com. Get creative and have fun making a springy Easter cake using edible flowers, marzipan chickens, candy ... chocolate makes a great compliment to the subtle mango flavor and the almond.