Pairs well with Mango Dream Cake
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Mango Dream Cake
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A tropical-inspired mango dream cake featuring layers of sponge cake soaked in mango juice, mango mousse, mango puree, white chocolate ganache, and topped with mango jelly and fresh mango slices shaped as flowers.
00:15:00 total
Serves 8
medium
Cake Dessert
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Ingredients
- white chocolate - 100 g (chopped)
- cream - 2-3 tablespoons (for ganache)
- whipping cream - 1/2 cup (for mango mousse)
- mango puree - 1/2 cup (for mango mousse and layer)
- water - 1 cup (for mango jelly)
- mango jelly powder - 2 tablespoons
- agar agar powder or gelatin powder - 1/2 teaspoon (for mango jelly)
- sugar - 1/2 tablespoon (for mango jelly)
- plain sponge cake - 1 pound (about 1 pound, trimmed to 6.5 inch round)
- mango juice - 3-4 tablespoons (for soaking cake)
- mango - 1-2 medium (1-2 medium, thinly sliced for decoration)
Instructions
- Prepare White Chocolate Ganache: In a bowl, add chopped white chocolate and cream. Mix well and microwave for 1 minute. Stir until smooth. Transfer to a piping bag and set aside.
- Prepare Mango Mousse: In a bowl, beat whipping cream until soft peaks form. Add mango puree and continue beating until stiff peaks form. Transfer to a piping bag and set aside.
- Prepare Mango Jelly: In a saucepan, combine water, mango jelly powder, agar agar or gelatin powder, and sugar. Mix well and cook on medium flame for about 1 minute. Let it cool until slightly warm.
- Assemble the Cake: Trim the sponge cake to fit a 6.5-inch round cake tin using a round cutter. Place the cake at the bottom of the tin and pour mango juice over it. Let it soak for 5 minutes (layer 1). Pipe the mango mousse evenly over the cake (layer 2). Pipe a thin layer of mango puree evenly (layer 3). Pipe a thin layer of white chocolate ganache evenly (layer 4). Arrange thin mango slices shaped as flowers on top of the ganache. Pour the slightly warm mango jelly over the top and refrigerate until set. Serve chilled.
