To escape the cold, gray months, make yourself a fruity throwback to summer that’s bursting with fresh flavors. Raspberries, passion fruit, mango, coconut — this creamy frozen treat has it all. But best of all, it’s served as a cake, which is a nice change from the ice cream cones and slushies frequently seen in the warmer months. If you have some time and a little culinary ambition, try this cool delicacy — you won’t regret it!
Frozen Smoothie Cake with Raspberry, Mango, and Passion Fruit
To escape the cold, gray months, make yourself a fruity throwback to summer that's bursting with fresh flavors. Raspberries, passion fruit, mango, coconut — this creamy frozen treat has it all. But best of all, it's served as a cake, which is a nice change from the ice cream cones and slushies frequently seen in the warmer months. If you have some time and a little culinary ambition, try this cool delicacy — you won't regret it!
Ingredients
- 17.5 oz raspberries, fresh or frozen
- 5 tbsp orange juice
- 4.5 oz raspberry jam
- 1 tbsp vanilla extract
- 5 gelatin sheets
- 1 oz sugar
- 5 fl oz passion fruit juice
- 2 gelatin sheets
- 2 passion fruits
- 2 oz mango, cubes
- 13.5 fl oz coconut milk
- 2 oz sugar
- 6 gelatin sheets
- 9 oz whipped cream
- 2.5 oz butter cookies
- 1 oz coconut flakes
- 2 oz melted butter
- 17 fl oz water
- 7 gelatin sheets
- 2.5 oz sugar
Instructions
- Melt the sugar in a pot and stir in the passion fruit juice. Add the passion fruit and cook everything briefly before stirring in the soaked gelatin. Let the mixture cool until lukewarm and then mix in the mango cubes. Pour the mixture into a mold and put it in the freezer.
- Add the raspberries, orange juice, jam and vanilla extract to a blender and purée everything well. Then boil the mixture in a pot before stirring in the soaked gelatin. Pour the mixture through a sieve to remove the raspberry seeds and let the seedless mixture cool down.
- Remove the frozen passion fruit layer from the freezer and place it in a cake mold that is slightly larger. Pour the raspberry cream over it and put it back in the freezer.
- Crush the butter cookies into fine crumbs and mix together with the shredded coconut and melted butter. Press the cookie crumb base into the bottom of a pan that is the same size as the one holding the frozen passion fruit and raspberry treat. Refrigerate the cake.
- Heat the coconut milk and sugar in a saucepan and stir in the soaked gelatin. Let the mixture cool down before folding in the whipped cream. Now put it all together! Place the frozen passion fruit and raspberry treat upside down in an even bigger larger pan and gently pour the creamy coconut mousse over it.
- Remove the cookie crumb base from the fridge and slightly press it down into the creamy coconut mousse. Refrigerate the cake overnight.
- Combine the clear cake glaze ingredients, let the mixture cool to room temperature before pouring it over the cake.
- Garnish the cake with a few coconut flakes.
