On one early Friday morning breakfast session in the office – one of my happy-go-lucky hangout friend came and asked me: ‘ I need a mango cake for tomorrow, is it possible for you to make it tonight?’… I was like: ‘Hmmmmmmmmm’, the fact was I had been wanting to make a mango cake, but I never had the time to make it because it would be an entremet which is time consuming and to be honest I didn’t have all of the ingredients to do it. To make it more risky, my friend was going to bring it for a birthday surprise for her sister in law. You don’t want to ruin a In-Law relationship with a cake, do you?
But out of craziness, i said ‘Yes’ anyway.
So, right after office hour, I went to buy my self some mango, cream cheese, ground almond and fruits for decoration. Start to work on the cake from 9 PM to 11.30 PM. Hell of a night.. yes..
As usual I always put a side some small portion for me to take picture and taste. This time I shaped the small cake into a Dome. I gave a try and it was quite good. The mango sensation was really there, the cream cheese layer in the middle really gave a different kick to the fruity mango. While the almond cake was a nice base because it has that crunchy texture contrast to the smooth mango layer on the top.
My friend said her sister in law was really happy with the cake, she liked it so much she even brought the extra cake home (my friend said this didn’t happened very often). So in a short word it was a hit.
This cake has 4 layers as the following :
- Almond meringue cake – as the base
- Mango mouse layer
- Cream Cheese layer
- Mango geele layer
Makes 17 cm cake
Things you need:
- 2/3 cup ground blanched almond plus 1 tbsp blanched almond
- 1/2 cup icing sugar, sifted
- 2 1/2 Tbsp plain flour
- 3 large egg white
- 1/4 cup caster sugar
- 8g gelatine sheets, soak in the cold water to soften
- 150g whipping cream
- 1.5 tbsp icing sugar
- 200g mango puree (if refrigerated, bring to room temperature)
- 150g mango puree (bring to room temperature)
- 3 gelatin sheets, soak in the cold water to soften
- 140g diced mango
Cream Cheese layer:
- 160 gr heavy cream
- 1 vanilla bean, scrapped
- 2 egg yolk
- 40 gr sugar
- 125 cream cheese
- 1.5 gelatine sheet, soak in the cold water to soften
Things you need to do:
Make the cake. Pre-heat the oven to 180 C. Whisk together the flour, ground almond and the icing sugar in a big bowl. Set aside. Using standing mixer, whip the egg whites until soft peak form, then start pour in the sugar gradually. Keep whipping until you get the hard glossy peak. Fold the almond ground into the egg whites, as much as possible try to maintain the egg white volume. Once done, pour the mixture into a spring-form pan (7” round). Bake for 12-15 mins (check the cake by touching the top, if it spring back then it is ready). Take the cake from the oven. Let it cool down a bit, take it out from the spring pan then let it cool completely . Set aside.
Make the cream cheese. Heat the cream and the vanilla bean in a sauce pan till almost boiling. In another bowl whisk the egg yolk with the sugar until well combine. Pour half of the boiling cream into the egg yolk – keep whisking while doing it, mix well. Pour back the egg into the sauce pan and mix them well with the remaining cream. Squeeze the gelatine to remove the water. Add in the gelatine into the cream mixture. Heat the mixture again until the mixture is slightly thicken. Take out the mixture from the heat and mix it the cream cheese. Put the mixture into a 10” ring mold. Cover with plastic wrap and put it in the fridge until harden.
Make the mango gelee. Heat the mango puree till almost boiling. Squeeze the gelatine, and put it into the mango puree, mix till the gelatine is fully dissolved. Pour the gelatine into 10” ring mold and put the mango dice on to the mango puree. Cover with plastic wrap and put it in the fridge till harden.
Make the mango mousse. Whipped the whipping cream with the icing sugar till soft peak. Set aside. In a sauce pan heat up the mango puree till almost boiling. Squeeze the gelatine, and put it into the mango puree, mix till the gelatine is dissolved. Set aside and let it cools down to room temperature. Once it is cool enough, fold the whipped cream into the mixture. Set aside.
Assembling the cake. Put the cake back into the spring form pan. Put the cream cheese layer on top of the almond cake. Next, put the gelee on the cream cheese layer. Last but not least, pour the mango mousse over the cake, covering all the layer. Put the cake into the fridge at least for 5 hours to let it harden.
Decorate the cake with berries and white chocolate.