Tropical Christmas Cake
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Biscuit:
  • 5 egg yolks
  • 5 egg whites
  • 1 cup sugar
  • 1 cup cake flour
  • Fruit salad:
  • 1 cup cubed papaya
  • 1 cup cubed mango
  • 2 tablespoons sugar
  • 1 ounce Pisco (or Brandy)
  • Juice of ½ lemon
  • Mousse:
  • 2 tablespoons unflavored gelatin
  • 6 egg whites
  • 1 cup (minus 1 tablespoon) sugar
  • 2 cups mango juice
  • 1 ounce Pisco (or Brandy)
  • 2 cups lightly whipped cream
  • Assemble:
  • 24 ladyfingers
  • 2 mangoes, peeled and sliced
  • 2 kiwis, peeled and sliced
  • 1 cup raspberries, strawberries or blackberries
Instructions
  1. Biscuit:
  2. Preheat the oven to 350ºF.
  3. In the mixer beat the egg yolks with ½ cup sugar until it is very pale and makes a ribbon when the beaters are lifted.
  4. In another bowl beat egg whites with the remaining sugar until firm, and fold into the egg yolks using a spatula.
  5. Finally sift the flour over the egg mixture, fold carefully and spread the batter on a sheet pan covered with parchment paper or with Silpat.
  6. Bake for 10 minutes. Take off the oven and cool.
  7. Fruit salad:
  8. In a bowl combine all the ingredients. Reserve.
  9. Mousse:
  10. In a small bowl combine gelatin with ¼ cup cold water and let rest for 5 minutes. Heat over very low heat to dissolve the gelatin. Cool to room temperature
  11. In the mixer, beat the egg whites adding the sugar by spoonfuls. Combine with the mango juice, the melted gelatin, and the whipped cream.
  12. Assemble the dessert:
  13. Using a round baking pan or a pastry ring, cut two rounds from the biscuit for the base and the top of the dessert, and place one at the bottom of the pan.
  14. Line the edge of the pan with ladyfingers.
  15. Drain the fruits, and place ½ of them over the biscuit. Cover with ½ of the mousse.
  16. Pour the remaining fruit and top with the remaining mousse.
  17. Finish the dessert with the extra biscuit round. Cover and place in the refrigerator.
  18. To serve, unmold the dessert and garnish with mango slices, kiwi slices, raspberries, strawberries, or blackberries.
  19. To finish, you can wrap the dessert with a golden ribbon.
Recipe by PERU DELIGHTS at https://perudelights.com/a-special-dessert-for-christmas-tropical-cake-filled-with-mango-mousse-and-fruit-salad/