Mango passion Fruit mousse cake

1. Combine sugar with pectin, mix. Mango and passion fruit puree are put in a saucepan, sent to the fire, heated to a warm state, pour a mixture of sugar and pectin, bring to a boil, cook for 2 minutes. Meanwhile, dilute citric acid in water, mix, add to the fruit puree. The resulting mass is poured into a cooking ring or into a detachable mold with a diameter of 16 cm . We put blueberries on a layer of mashed potatoes, send the form to the freezer.

2. Put the strawberry puree in a saucepan, send it to the fire. While the puree is being heated, pour the gelatin with cold water, let it swell. Pour sugar into the hot puree, mix, then add the swollen gelatin, mix until completely dissolved. We take the mold out of the freezer, pour the strawberry mass on the first layer, return the mold back to the freezer.

3. In a bowl, pour wheat and almond flour, chopped walnuts and powdered sugar, mix everything. Beat the egg whites with a mixer to a fluffy foam, then pour the sugar in several steps and continue to beat until dense stable peaks. In the resulting protein mass, pour a mixture of dry ingredients, mix with a spatula. Spread the dough on a baking sheet lined with parchment, or on a Teflon mat, level the dough giving it the shape of a circle with a diameter of about 16 centimeters, bake in the oven preheated to 180 degrees for 20 minutes. We cool the finished biscuit.

4. Melt chocolate in the microwave, add nut paste to it, mix. Cookies are crushed in a blender, combined with walnuts, and then with a mixture of chocolate and pasta, mix everything thoroughly. The resulting mass is spread on a sponge cake, which is pre-trimmed with a cooking ring with a diameter of 16 centimeters. We send the biscuit with a crispy layer to the freezer.

5. Pour gelatin into a cup, fill with water, let it swell. Sugar is dissolved in hot milk, put the swollen gelatin here, mix until smooth. Melt the white chocolate in the microwave, add to the milk with gelatin, whisk with an immersion blender. Add sour cream to the resulting mass, mix with a whisk. Whisk the cream with a mixer to soft peaks, combine with the already prepared mass, mix.

6. We start assembling the cake: pour half of the mousse into a ring with a diameter of 18 centimeters, place the frozen confit on top of the mousse, press lightly to drown the confit in the mousse. Spread the rest of the mousse on top of the confit, level it with an even layer. The final stage will be a biscuit, we spread it with a crispy layer down, we also melt it, the surface should be level with the mousse.We cover the cake with plastic wrap and send it to the freezer for 8 hours. Before serving, the cake is defrosted in the refrigerator for at least 6 hours.

We remove the cake from the ring and serve it on the table.

Help yourself!