Rasberry Mango Mousse Cake

Bake a pound cake.

Probably should do this the day before. Here's a very reliable, easy one from Martha Stewart. Below I halve her recipe and make a few small changes for this cake.

1/2 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup sugar
2 large eggs
1 teaspoon almond extract
1/4 teaspoon salt (omit if using salted butter)

Preheat oven to 350 degrees. Butter and flour a small loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake until a toothpick inserted in center of cake comes out mostly clean, about 35 min (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

For the mousse:

One package frozen raspberries, about 16oz

1/4 cup plus 2 tsbp sugar

splash of mango nectar

1 package unflavored gelatin

8oz whipping cream

Cook raspberries with 2tbsp sugar and splash of mango until soft and juicy. Strain into a dish and dispose of solids. Stir in the gelatin quickly while still warm. Whip the cream and remaining sugar. Refridgerate raspberry and whip cream until well chilled but not set (10 - 15 min). Fold the raspberry into the cream.

Mango Sauce:

Take two mango, puree them well. Add 2 tsp. of sugar.

VERY LIGHTLY grease a 10" springform pan with butter. Slice the pound cake thinly to cover the bottom and sides of the pan. Pour the mango sauce over the cake to wet it well, without it being so wet that it will crumble. Top with the raspberry mousse. Refridgerate covered with saran wrap at least 2 hours, but preferably overnight. To serve top with raspberries and a sprig of mint.