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Yvonne
Cake of creamy mousse and mango
A tasty recipe. The dessert contains the following ingredients: white gelatin, chilled mango juice, orange liqueur (liqueur), bastogne cakes (a 260 g), butter (melted), whipped cream, powdered sugar, mango and (extra) pure chocolate sprinkles.
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Ingredients
Directions
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In bowl with cold water gelatin 5 min.
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Water soak.
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Bring 50 ml of mango juice to a saucepan.
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Gelatin squeezing and roasting in hot juice while stirring.
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In a bowl of mango juice, mix 2 tbsp of liqueur and gelatine mixture.
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Approx.
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Allow 15 minutes to cool down until the mixture becomes gelatinous.
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In the meantime, in bakeries, crumble cake and crumble butter.
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Mix mixture over bottom of greased form.
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Press firmly with convex side of spoon.
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In other bowl, whipped cream with icing sugar and beat through mango juice mixture.
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Spread mango mousse on a cake base.
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Let cake stiffen in refrigerator for about 3 hours.
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Mango peel, cut flesh into slices of pip and cut into pieces.
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In a bowl, mix mango and the remaining liqueur together and leave to use.
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For serving mango spread over cake and garnish with sprinkles..
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Nutrition
338Calories
Sodium20% DV490mg
Fat31% DV20g
Protein8% DV4g
Carbs11% DV34g
Fiber48% DV12g
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