Lemon and Mango Whisper Cake

Fernando Sanchez
Fernando Sanchez
Sweet lemon and mango whisper cake with mango caviar. Delicious.
Reviewed by Editorial Team of Kiwilimón
4.5
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2 comentarios
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Ingredients
6
Servings
  • 120 grams flour , sifted 120 grams flour , sifted
  • 6 eggs 6 eggs
  • 135 grams sugar 135 grams sugar
  • 150 grams sugar 150 grams sugar
  • 100 milliliters water 100 milliliters water
  • 2 lime zest 2 lime zest
  • 50 milliliters orange liqueur 50 milliliters orange liqueur
  • 150 grams mango, in slices 150 grams mango, in slices
  • 400 grams cream cheese 400 grams cream cheese
  • 100 milliliters lemon juice 100 milliliters lemon juice
  • 150 grams unsalted butter 150 grams unsalted butter
  • 90 grams vegetable shortening 90 grams vegetable shortening
  • 100 grams powdered sugar 100 grams powdered sugar
  • 4 tablespoons cow's milk 4 tablespoons cow's milk
  • 1 teaspoon vanilla essence 1 teaspoon vanilla essence
  • 4 grams alginate, or algin
  • 6.5 grams calcium chloride
  • 500 milliliters water
  • 250 grams mango pulp
  • 1 mango
Preparation
30 mins
0 mins
Medium
  • For the cake: place the eggs with the sugar and one tablespoon of vanilla or lemon zest in a mixer at maximum speed, waiting for the volume to increase. Stop the mixer and add sifted flour in three parts until incorporated; be careful: just mix, do not beat. Pour into a previously greased and floured 25-centimeter mold, and bake for 25 minutes at 180 °C. Let cool and unmold. Set aside.
  • For the lemon syrup: place the water along with the sugar in a saucepan and bring to a boil; after 2 minutes of boiling, add the lemon zest and let it simmer until the syrup forms, approximately 2 minutes more. Remove from heat and add the orange liqueur. Let cool, and once cold, add mango supremes. Set aside.
  • For the vanilla frosting: in a mixer, cream the butter and vegetable shortening, then add the cream cheese, vanilla, or lemon zest, letting it mix for about 3 minutes, then add the powdered sugar. Finally, add milk if the mixture lacks texture; if not, do not add anything. Mix for about 10 minutes and set aside.
  • For the false mango caviar: blend the pulp with the alginate until there are no lumps, let it rest. Then, in 500 milliliters of mineral water, dissolve the calcium chloride (blend it). Using a syringe without a needle, fill it with the pulp mixture and drop droplets into the calcium chloride mixture; after 30 seconds, remove from the water and rinse with purified water, set aside.
  • For assembly: cut the cake into three parts, soak with the lemon syrup, add vanilla frosting and mango supremes. Cover with the other part of the cake and repeat the procedure until finished. Then cover the entire cake with the frosting. Finally, decorate with the false mango caviar and the whole piece of mango.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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