I looove mango! It's my number one favourite fruit as I love the fresh mango taste.
I recently found out that mango and vanilla taste amazing together, so I immediately fell in love with these cute mango cakes. The flavours balances each other perfectly. Definitely not the last time I'm making these.
Happy baking <3
Amount: 8 servings / 8 cakes
Ingredients:
Day 1
Vanilla Mousse:
2 1/4 (2,25) gelatine leafs (1 sheet = 1,75 g)
270 ml heavy cream (135 ml hot heavy cream, 135 ml cold heavy cream)
2 vanilla beans / 2 tsp vanilla paste
70 g while chocolate (preferably Callebaut Zéphyr or another less sweet white chocolate)
Day 2
Mango Compote:
30 g mangopuré (can be bought or made by yourself - see how to below)
0,5 tsp vanilla paste
5 g caster sugar
2 g pektin
145 g fresh mango cut in small cubes (approx. 1 mango)
Day 2
Mango Curd:
0,5 gelatine leaf (1 sheet = 1,75 g)
65 g mangopuré (can be bought or made by yourself - see how to below)
25 ml fresh lemon juice
1,5 egg
1 egg yolk
20 g caster sugar
35 g cold butter
Day 2
Shortcrust:
155 g all-purpose flour
25 g almond flour
60 g powdered sugar
95 g cold butter
0,5 egg
A pinch of salt
Day 3
Glaze:
10 gelatine leafs (1 sheet = 1,75 g)
250 g white chocolate
170 ml heavy cream
85 ml water
250 g caster sugar
250 g glucose syrup
White food colouring paste
3 tsp vanilla paste
Day 3
Decoration:
Editable flowers
Instructions:
Vanilla Mousse:
Soak gelatine in cold water for 5-10 min
Carefully melt the white chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and put the chocolate aside in a bowl
Heat 135 ml heavy cream and vanilla almost to a boil and move from heat. Whip the gelatine in the hot cream
Pour the hot cream over the chocolate while you stir in the middle of the bowl with a rubber spatula
Mix 135 ml cold heavy cream in the mousse
Put cling film on the top of the cream and let it cool in the refrigerator overnight
Next day: Whip the mousse until it has a thick consistency. Put the mousse in a pipping bag and fill half of the mould (I have used Silikomart Truffle Eclair moulds). Make sure to equal the surface so the mousse fills the sides of the cake moulds
Put the cakes in the freezer while you prepare the next component
Mango Compote:
If you make the mangopuré yourself; Boil fresh mango in a saucepan and cook until tender. Sift the mango pulp so you get a pure puré/juice
Heat vanilla paste and mangopuré in a saucepan almost to a boil
Mix sugar and pektin and add it to the mixture in the saucepan. Cook the compote until it thickens
Remove the pan from the heat. Add fresh mango cut in small cubes and stir
Let the compote cool a bit. Transfer the compote into a pipping bag and distribute it on the cakes (approx. 25% of the mould so there is 25% left for the Mango Curd). Make sure to fill the compote in an even layer in the sides of the moulds
Refreeze the cakes in the freezer while preparing the last component
Mango Curd:
Soak gelatine in cold water for 5-10 min
If you make the mangopuré yourself; Boil fresh mango in a saucepan and cook until tender. Sift the mango pulp so you get a pure puré/juice
Stir mangopuré, lemon juice, egg, egg yolk and sugar in a saucepan. Cook slowly until it comes to a boil while constantly whipping the mixture
Let the curd simmer for a few minutes while constantly whipping until it thickens
Remove the pan from the heat and add butter cut in cubes. Whip in the gelatine in the mixture
Sift the Mango Curd in a refined sieve. Hand blend to get a creamy consistency
Transfer the curd into a pipping bag and fill the cakes. Make sure to fill the curd in an even layer in the sides of the mould. Knock the moulds in the kitchen table a couple of times to remove any air bubbles
Freeze the cakes overnight
Shortcrust:
Mix all-purpose flour, almond flour, powdered sugar, salt and butter (cut in cubes) in a food processer and pulse briefly to combine
Put the dough into a bowl and bring the dough together with the egg. Be carefull not to knead the dough too much
Roll out the dough between two sheets of parchment paper and refrigerate for 2 hours or freeze for approx. 45 min. It should be very cold when you cake it out
Cut 8 bases with the plastic cutter that belongs to the Silikomart Truffle Eclair moulds
Bake the bases for approx. 10 min at 175°C until golden (possibly on an Air Mat under and on top of the bases for a more even baking)
Let the bases cool on a baking rack. It is important that they are placed on an even surface when they cool, as the bases otherwise can become uneven which can make the cakes tip over
Glaze:
Soak gelatine in cold water for 5-10 min
Chop chocolate finely and put it in a large plastic pitcher
Heat sugar, water, heavy cream and glucose syrup in a saucepan almost to a boil and remove from the heat. Whip the gelatine in the mixture
Pour the cream over the chocolate in the pitcher and hand blend (place the hand blender at an angle when blending to avoid air bubbles). Add white food colouring paste and vanilla paste
Cover the surface with cling film and cool the glaze down to 34°C-35C°
Take the cakes out of the freezer right before you are ready to glaze. Place them on a baking rack with parchment paper underneath
Pour the glaze over the frozen cakes. Use a little palet knife to remove the glaze excess from the bottom of the cakes
Place every cake on a shortcrust base
Decorate with editable flowers
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