Passion Fruit Cake with Mango Compote and Pistachio Base – Tropical Elegance in Every Bite

Passion Fruit Cake with Mango Compote and Pistachio Base – Tropical Elegance in Every Bite

A vibrant passion fruit mousse cake layered with mango compote and a pistachio base, finished with a marbled yellow-orange glaze. Perfect for summer celebrations.
This Passion Fruit Cake with Mango and Pistachio is a tropical dream come true. A light and nutty pistachio base is topped with a tangy mango compote, then enveloped in a silky passion fruit mousse. The cake is finished with a stunning marbled glaze in warm hues of yellow, orange, and white.
The combination of fruity acidity and nutty depth makes this entremet both refreshing and indulgent. Ideal for summer parties, birthdays, or elegant dinners, this cake is made using a savarin mold to give it its signature shape. While it requires a bit of time and patience, the results are more than worth it.
Prep Time 1 hour 30 minutes
Cook Time 29 minutes
Course Dessert
Cuisine French
Servings 12 People

Ingredients
  

Pistachio Base:

  • 90 g unsalted pistachios coarsely blended
  • 2 egg whites
  • 100 g granulated sugar

Mango Compote:

  • 2 gelatin sheets
  • 200 g ripe mango diced
  • Zest and juice of 1 organic lemon

Passion Fruit Mousse:

  • 3 gelatin sheets
  • 60 g light brown sugar
  • Seeds of 1 vanilla bean
  • 25 g egg yolks
  • 25 g egg whites
  • 1 tbsp powdered sugar
  • Juice from 6 passion fruits sieved
  • 300 ml heavy cream

Glaze:

  • 7 gelatin sheets
  • 115 ml heavy cream
  • 60 ml water
  • 175 g granulated sugar
  • 175 g glucose syrup
  • 175 g good white chocolate chopped
  • Gel food coloring: yellow orange, white

Instructions
 

Pistachio Base:

  • Preheat oven to 175°C (347°F).
  • Whip egg whites until frothy, then gradually add sugar and whip to stiff peaks.
  • Gently fold in ground pistachios.
  • Pour into an 18 cm round springform lined with parchment paper. Bake for about 20 minutes.
  • Let cool, remove from the form, and trim to fit a 14–16 cm savarin mold. Freeze.

Mango Compote:

  • Soak gelatin in cold water.
  • Simmer mango with lemon zest and juice for 10 minutes.
  • Blend until smooth. Stir in drained gelatin.
  • Let cool slightly and spread over frozen pistachio base. Freeze for at least 3 hours.

Passion Fruit Mousse:

  • Soak gelatin.
  • Whip egg yolks with sugar and vanilla to a thick ribbon.
  • In another bowl, beat egg whites with powdered sugar to stiff peaks.
  • Heat passion fruit juice (don’t boil), dissolve gelatin in it.
  • Combine warm juice with egg yolk mixture.
  • Whip cream to soft peaks. Fold into the yolk-fruit mixture.
  • Gently fold in meringue.
  • Pour mousse into savarin mold. Insert frozen pistachio-mango base (mango side down). Freeze overnight.

Marbled Glaze:

  • Soak gelatin. Heat cream, water, sugar, and glucose to a boil. Remove from heat.
  • Stir in gelatin. Pour over chopped chocolate and blend.
  • Cover with plastic wrap and let cool to 41–42°C.
  • Divide into 3 bowls. Color each with white, yellow, and orange food coloring.
  • Alternate pouring back into one jug to marble.

Glazing & Final Touch:

  • Unmold frozen cake and place on rack.
  • Pour marbled glaze over entire cake.
  • Remove excess glaze. Transfer to serving platter.
  • Let thaw in the fridge for several hours.
  • Garnish with red wood sorrel or edible flowers if desired.
Keyword cake, individual desserts, pastry, Pistachio Orange Cake, proffitionel cakes, recipes
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