Mango Pistachio Gluten-Free Cake Recipe

For Raspberry Sponge 

• SwissBake® EF Raspberry Velvet Cake Mix – 1000g
• Water (at room temperature) – 500g
• Vegetable Oil (Neutral) – 100g  

For Mango Tres Leches Soak 

• Evaporated Milk – 400g
• Condensed Milk – 400g
• Heavy Cream (35% Fat) – 300g
• Whole Milk – 200g
• Mango Puree (filtered / fine) – 150g  

For Whipped Cream & Garnish 

• SwissBake® Whipping Cream Powder – 200g
• Cold Water or Milk (4°C) – 200g
• Fresh Mango Pieces (diced into 1 cm cubes) – 200g 

Cake Base Production: In a planetary mixer fitted with a paddle attachment, combine SwissBake® Gluten Free Cake Mix, fresh eggs, sunflower oil & water. Mix on slow speed for 1 minute, then increase to medium speed and mix for 5 minutes until a smooth, uniform emulsion is formed. Pour the batter into rectangular loaf moulds; travel cake moulds with a central hollow tube are ideal for this application. Bake at 170°C to 180°C for 35–45 minutes, depending on mould size, until the cake is fully baked and the core temperature reaches approximately 95°C. Allow the cakes to cool completely before removing the central tube, if using, or before coring the centre. 

Mango Coulis Centre: In a saucepan, simmer the filtered mango puree with castor sugar. Whisk in the cornstarch or pectin slurry and boil for 1 minute until thickened. Allow the coulis to cool completely before use. Once the cakes have cooled, pipe the mango coulis into the central cavity of each cake. Place the filled cakes in the chiller for 30 minutes to set the mango core before glazing. 

Pistachio Gourmand Glazing: Melt the white chocolate couverture with neutral vegetable oil to 40°C, then stir in the roasted chopped pistachios. Place the chilled cake on a glazing rack and pour the glaze over the cake at 32°C to 35°C, ensuring complete and even coverage. Allow the glaze to set at room temperature or place the cake in the refrigerator for approximately 2 minutes to snap the chocolate coating. 

Dual-Tone Cream Décor: Reconstitute SwissBake® Whipping Cream Powder with cold milk and whip on high speed for 4 minutes until stable and aerated. Divide the whipped cream into two bowls. Keep one portion white and fold sifted alkalized cocoa powder into the second portion to create a chocolate cream. Place the white cream in one small piping bag and the chocolate cream in another, then insert both bags into a larger piping bag fitted with a star or St. Honoré nozzle. Pipe a continuous wavy motion across the top of the glazed cake. Finish with fresh mango cubes and roasted pistachios, if desired. 

Shelf Life: 3 days ambient/display, 5 days refrigerated