Tropical Getaway Recipe

Make the Genoise Cake

Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together eggs and sugar until pale and fluffy. Gradually fold in cashew flour, baking powder, and salt. Finally, add melted butter and vanilla extract. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

Prepare the Mango Cream

In a small bowl, dissolve gelatin in water and let it sit for 5 minutes. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the mango puree and the dissolved gelatin until well combined. Chill in the refrigerator until set.

Prepare the Passionfruit Mousse

Dissolve gelatin in water and let it sit for 5 minutes. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold in the passionfruit puree and the dissolved gelatin. Chill in the refrigerator until set.

Make the Praline

In a saucepan, melt sugar over medium heat until it turns golden brown. Add chopped pecans and stir to coat. Pour onto a parchment-lined baking sheet and let cool. Once hardened, break into pieces.

Assemble the Tropical Getaway

Once the genoise cake is cooled, slice it in half horizontally. Spread a layer of mango cream on the bottom half, place the top half back on, and then spread the passionfruit mousse over the top. Garnish with praline pieces. Chill until ready to serve.