Plum cake with mango mousse

2_18900 CAKE with MANGO MOUSSE INGREDIENTS for 4 PEOPLE 400 g of bread dough with olive oil, 100 g of raisins, 30 ml grappa, a sachet of Saffron, 500 g of mango, a teaspoon of cornstarch, 40 g of bitter cocoa, 30 g of flour for processing.

Put the bread dough in a bowl, lightly floured, and let rise 30 minutes in a warm place.

Dissolve saffron in 2/3 tablespoons of warm water in a small bowl; put the raisins in a bowl, cover it with the brandy and leave to soak for 15 minutes.

Delete any mango petioles, cut them in half and remove the stones.

Peel with a sharp knife and cut them into small cubes (not to make them black you can spray them with lemon juice until use).

Heat the oven to 180° Transferred the bread dough on the floured work surface, allargatela with a small recess drawing tablet and add the Saffron dissolved and 1/5 of the mango cubes; drain the raisins, wring it out and add to the dough, then knead the dough to incorporate all ingredients, if necessary, to make it softer, add 2/3 tablespoons water or olive oil.

A mould cake-lined, with a capacity of 600 ml, with baking paper wet and well squeezed, pour the dough by distributing it evenly.

Bake and cook the cake for 45 minutes, covering with a piece of aluminum foil if the surface takes too much color.

Check with a toothpick, remove from oven and let cool.

Cut the mango puree with remaining in the Blender, pour the puree in a saucepan, add the cornstarch and 1 tablespoon grappa of soak, mix well and cook 3 minutes over low heat.

Put the cake gently cut slices about an inch thick and arrange on a serving dish.

Place a cut flower-shaped cookies on a slice and fill it with some mango mousse, pull the cut cookies and do so with the other slices.

Sprinkle the flowers with cocoa and serve.