Saturday, 26 August 2017

Mango Rose Cake | Recipe

3 egg yolks,
45g of sugar,
2 tbsp of milk,
3 tbsp of oil,
1 tsp of vanilla extract,
45g of all-purpose flour,

3 egg whites

375ml of whipping cream,
3 tbsp of sugar

2 mangoes,
sponge fingers

*Preheat oven to 180C
1. Whisk together the egg yolk and sugar until slightly pale.
2. Whisk in the milk, oil and vanilla extract until smooth.
3. Add in the flour and whisk briefly until smooth.
4. Whip up the egg whites until stiff/soft peaks form. Gently fold in a little bit of the egg whites at a time until well mixed in.
5. Pour batter into two 6 and a half inch, lined cake pans. Drop the pan gently 3 times to release any trapped air bubbles.
6. Bake for 15-20 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Once baked, drop the cake to prevent shrinkage as it cools.

8. Whip the cream and sugar until soft peaks form. Set aside.
9. Peel the 2 mangoes using a vegetable peeler to remove all skin.
10. Cut each mango beside the pit to get 2 halves.
11. Carefully cut thin slices from each half (vertically). Cut scrap pieces of mango into rough cubes.
12. Place cream into a piping bag fitted with a star tip.
13. On a large cake board, spread/smear a small dollop of cream to stop the cake from moving.
14. Place cake on the cake board, and spread a thin, even layer of cream on top.
15. Pipe a cream border around the edge of the cake and fill the centre with the scrap mango cubes.
16. Cover the whole cake with the second layer of cake before covering the entire cake with a layer of cream (using a decorative palette knife).
17. Cover the sides the sponge finger biscuits (sugar coat facing outside).
18. Pipe cream in a wave-like motion around the edges on top of the cake.
19. Fill in the centre by overlapping mango slices from the edges to the centre of the cap, forming a rose pattern. In the centre, curl a small slice and fit it into the hole.
20. Refrigerate the whole cake for 3-8 hours (preferably overnight) so that it can set, and to avoid it from falling apart when cut.
21. Slice, serve and enjoy!

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