As most of my friends and family know, It’s my dream to open my own café one day.
Nothing over the top. Something casual & cosy, serving up exceptionally tasty and healthy flavours! Great coffee is a must. And music – definitely good beats. Maybe some local musicians playing from time to time out on the lawn by the herb garden and the lemon trees! There will be beautiful light – indoor/outdoor flow. The sound and view of the sea nearby. And of course mad smiling vibes on the daily – It’s a place that feels like coming home….. wait… this place is better than home!
Stepsinthyme the café? Maybe… whatever I call her, this caf is a place for you guys – to chill by the sea, and enjoy sweet eats and treats by me!
Inventing recipes for this blog is my inspiration for the ‘one day’ café and whilst I try to keep my savouries, desserts, smoothies and breakfasts as varied as possible, it seems this little cafe of mine is becoming more like a cake stall than a café.
This next recipe continues on the recent cake craze, and she’s a hit! So many different textures and a great combination of creamy and fruity. An absolute beaut!
MANGO LEMON MOUSSE CAKES WITH MACADAMIA CRUMB, FRESH BERRIES AND WHITE CHOCOLATE TOPPING
For the base
1 cup raw macadamias
1/2 cup almonds
1/2 cup pecans
½ cup shredded coconut
2 Tbsp coconut oil, melted
½ tsp Himalayan salt
For the mousse filling
2 ½ cups soaked cashew nuts
¾ cup coconut oil
½ cup coconut cream
Juice of two lemons
1 ½ ripe mangos – chopped
¾ cup maple syrup
1 tsp vanilla extract
1-2 cups fresh raspberries
1-2 cups frsh blueberries
For the white chocolate topping
¾ cup cacao butter
½ cup coconut cream
½ cup soaked cashew nuts
1 tsp vanilla essence
½ cup maple syrup
Line a 20cm by 20cm square cake tin with wax paper.
Blend all the base ingredients to form the crumb. If it needs more stickiness, add a small amount of coconut oil to the mixture.
Press into the cake tin, ensuring it is level and even.
Scatter the fresh blueberries and raspberries on top of the base.
Blend all the mousse ingredients until very creamy (no lumps) this might take a while to get the right consistency.
Pour over the top of the berries.
Using a metal spatula, spread the mixture out so it is even and level. Now pick up the cake tin and slightly bang on the bench top. This will remove any air bubbles formed around the berries.
Do this a few times then level again with the spatula.
Place in the freezer for at least an hour.
Whilst the filling is setting, heat the cacao butter over a bain marie until just melted.
Add this and the rest of the topping ingredients to the blender and blitz well until you have a very creamy mixture.
Top the mango mousse with the white chocolate topping and once again level and bang!
Metal cake spatulas are the business for creating a really flat surface.
Place in the freezer and leave to set for approximately 2-4 hours.
Carefully slice into squares in the cake tin, then remove by pulling out with the wax paper. Serve with fresh berries, compote and crumbled macadamias.