Mango Cake with Orange Pastry Cream

Jessica Alcántara

Prepare this spectacular 3-layer cake, soft and moist vanilla cake with a delicate lemon aroma, a fresh and smooth mango mousse with a creamy layer of pastry cream, covered with a mango glaze. Dare to make this cake like a professional pastry chef that you will love.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

3/4 cups butter, 135g, for cake
1 1/2 cups sugar, for cake
1/4 cups lime zest, for cake
2 eggs, for cake
2 teaspoons vanilla essence, for cake
2 1/2 teaspoons baking powder, sifted, for cake
1/2 teaspoons salt, for cake
2 1/2 cups flour, sifted, for cake
1 1/4 cups cow's milk, for cake
4 egg yolks, orange pastry cream
1 cup sugar, orange pastry cream
1/4 cups cornstarch, orange pastry cream
3 cups cow's milk, orange pastry cream
2 tablespoons orange zest, for orange pastry cream
1 tablespoon vanilla essence, orange pastry cream
2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted for orange pastry cream
3 mangoes, cut into cubes, for mango mousse
1 tablespoon lemon juice, for mango mousse
380 grams cream cheese, for mango mousse
1 cup mascarpone cheese, for mango mousse
1/2 cups icing sugar, for mango mousse
2 tablespoons lemon zest, for mango mousse
gel food coloring, yellow, for mango mousse
10 grams unflavored gelatin powder, hydrated and melted for mango mousse
1 cup whipped cream, for mango mousse
2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted, for the glaze
1/4 cups butter, For frosting
1 cup cream cheese, For frosting
3 cups icing sugar, For frosting
gel food coloring, yellow
lemon, in slices
mango, in half moons

Preparation

0 mins

Low

Preheat the oven to 180°C.
For the cake, beat the butter with the sugar and the yellow lemon zest until creamy. Add the eggs one by one and the vanilla. Alternate the dry ingredients with the milk and beat until you get a smooth, homogeneous mixture.
Pour the mixture into a greased and floured baking tray. Smooth with a spatula and bake for about 15 minutes or until cooked. Cool and cut two disks of cake with a ring. Reserve.
For the pastry cream, in a bowl beat the yolks with the sugar and cornstarch until pale. Reserve.
Heat a small pot over medium heat with the milk, orange zest, and vanilla extract. Temper the egg yolks with the hot milk and pour into the pot. Cook without stopping to stir until thickened, then add the gelatin in a thin stream. Place in a bowl, cover with plastic wrap to avoid forming a skin, and let cool.
For the mango mousse, blend the mango with the lemon juice and reserve ½ cup for the glaze. Beat the cream cheese with the mascarpone cheese, add the blender mixture, powdered sugar, zest, food coloring, and gelatin. Gently fold in with the whipped cream.
To assemble, in a 23 cm diameter ring, place one cake disk and add the pastry cream. Refrigerate until set and cover with the mango mousse, place the other cake on top, and refrigerate again until fully set.
For the glaze, mix the reserved mango pulp with the gelatin and pour over the cake. Refrigerate until set.
For the mango frosting, cream the butter with the cream cheese and powdered sugar in the mixer until it forms a frosting. Divide into 4 and add yellow food coloring to 3 parts to achieve different intensities.
Place in 4 pastry bags and reserve. Cover the sides of the cake with a light layer of white frosting and then using the bags, cover with more frosting starting from the bottom to the top with white to the most intense yellow. Smooth with a spatula to blend the colors and refrigerate for 20 minutes.
Remove the cake from refrigeration, decorate with slices of yellow lemon, mango, and yellow frosting cubes, serve.

Nutritional Information

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

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