Moose Cake with Raspberry and Mango Filling

Rating: 3.5 / 5.00 (34 Votes)

Total time: 1 hour

For the large dough:

For the small dough:

For the small filling:

For the large filling:

For the great decoration:

For the small decoration:

For the decoration from fondant:


For the moose cake, you should make the fondant decoration a few days before you want to bake the cake, because it needs to dry.

Color 150 g of fondant brown or use brown fondant. Roll out the fondant thinly, preferably on a silicone mat, or on a piece of baking paper.

Use a stencil or cookie cutter to cut out the moose and deer. Use food pens to paint on details.

Mix the white food powder with a little water and brush shading, the dots and parts of the fur with it. Spray the antlers of the moose with silver spray. Let the figures dry in a room with low humidity.

For the antlers on the cake, roll out the remaining white fondant and cut out the antlers using a template. Spray with gold spray on both sides. Let dry thoroughly in a dry place for at least 2 days.

For the small dough, mix all ingredients well in a bowl and bake in a greased, floured pan (24 cm diameter) at 180 °C for about 40-50 minutes.

For the large dough (26 cm diameter), beat eggs, sugar and vanilla sugar for 10 minutes until foamy. Sift the remaining ingredients and fold into the dough. Bake at 180 °C for 30-40 minutes. Check with a chopstick if the dough is cooked through.

For the filling of the small cake, wash and puree the raspberries. Set aside some fruit for decoration.

Pass the raspberry puree through a sieve. Whip the cream until stiff and stir in the raspberry jam and the puree. If necessary, add sugar to taste.

Cut the small cooled cake in half twice and spread the cream.

For the filling of the large cake, peel the mango and remove the stone. Puree about 2/3 of the mango and cut the rest into small cubes. Whip the cream and stir in the puree, mango pieces and sugar.

Cut the large cake in half and spread the cream generously on top. Place the large cake on a rack and glaze with white chocolate icing. Let dry and brush with gold powder.

Place the cake on a large plate and scatter pistachios around the cake.

Place the small cake on a rack and frost with white chocolate icing. Melt the pink chocolate drops and let them trickle down the edge of the cake, spread the rest on the cake.

Preparation Tip:

Food sticks, food coloring and food sprays are available on the Internet, but occasionally also in cake stores or in discount stores (promotions).

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