Mango cake
Cooking time:
1 hour 30 minutes
Active time:
1 hour 30 minutes
Complexity:
Average
Must be allowed to soak
The cake will be tasty and tender. Cakes of special biscuit and mango cream give a wonderful combination that cannot but please.
5
Mango Cake Recipe
Ingredients for 10 servings
Dough:
eggs
4 pcs.
sugar
200 g
butter
200 g
cornstarch
100 g
flour
100 g
baking powder
15 g
salt
pinch
Cream:
whipping cream 33-38%
500 ml
mango flesh
500-550g
icing sugar
4 tbsp. spoons
gelatin
15 g
water
110 ml
Step 1/9
Cooking cakes. Before cooking, weigh the container in which you will knead the dough. This will be needed in order to divide the dough evenly into 5 cakes.
Step 2/9
Sieve and mix dry ingredients: flour, starch, baking powder and salt. Melt the butter and leave to cool until warm. Beat the eggs with sugar into a lush foam, at least 10 minutes. Add a spoonful of butter to the beaten eggs, continuing to beat. Then we reduce the speed of the mixer to the minimum and introduce the flour mixture in parts. The dough is ready.
Step 3/9
I prepared 5 cakes with a diameter of 26 cm from it. To make the cakes come out of the same thickness, it is most convenient to divide the resulting dough into 5 identical portions using kitchen scales. We cut off 5 parts of parchment, draw a circle on each sheet on the back using a lid or a cooking ring. We take the first sheet of parchment, put the dough in the center and smear it without leaving the circle. We send the cake to the oven preheated to 200 ° C for 4-6 minutes (until golden brown ).
Step 4/9
We bake all the cakes in turn. Once all the cakes have cooled down, you can stack them on top of each other without taking them off the paper.
Step 5/9
We prepare the cream. Soak gelatin in 110 ml of water, leave for 10 minutes or for the time indicated on the package.
Step 6/9
Break through the mango pieces with a submerged blender, if necessary, wipe through a sieve to make a puree. Add powdered sugar, mix. Heat the gelatin until hot so that it dissolves, then cool completely. Pour into mango puree and mix well. Beat the cooled cream thoroughly until fluffy and soft peaks. We introduce mango mass and actively, but carefully mix manually or at the lowest speed of the mixer. Taste, if necessary, you can sweeten with more powdered sugar. Put the cream in the refrigerator for 30-40 minutes for a slight thickening, but mix periodically without taking it out of the refrigerator.
Step 7/9
We collect cake. Before starting to assemble the cake, the cakes need to be trimmed, cutting off excess. It is convenient to use a lid with a slightly smaller diameter than the cakes turned out. Then the finished cake will look neater. Cakes, despite the oil in the dough and parchment, can still stick to paper. Therefore, after cutting with a knife, carefully walk between the cake and parchment - it is very tender, but flexible, does not break if you do everything carefully! We fold the trimmings into a bowl and turn them into crumbs using a blender or with your hands - this will be sprinkling for the sides and top of the cake. Put the first cake on the dish, leaving the rest, put the cream in the center with a tablespoon .
Step 8/9
We distribute the cream evenly, then with the help of a shoulder blade and a long knife we transfer the second cake to the first, distribute the cream over the second cake and completely collect the whole cake. Or you can just weigh the cream and divide it into all cakes, not forgetting to leave a little cream on the sides. Coat the edges of the cake with cream. I sprinkled the sides and top with the crushed remains of the biscuit. We put the cake to soak in the refrigerator for a couple of hours or overnight (I had it standing overnight ).
Step 9/9
We decorate at our discretion: I decorated the mango, mint leaf and blackberry berry. Bon appetit!
Ingredients for 10 servings
Dough:
eggs
4 pcs.
sugar
200 g
butter
200 g
cornstarch
100 g
flour
100 g
baking powder
15 g
salt
pinch
Cream:
whipping cream 33-38%
500 ml
mango flesh
500-550g
icing sugar
4 tbsp. spoons
gelatin
15 g
water
110 ml
Nutritional value per 100 g
Calories
288 kcal
Proteins
3 g
Fats
19 g
Carbohydrates
28 g
Saturated fat
11 g
Dietary fiber
1 g
Added sugar
15 g
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