Mango Cake with Mirror Glaze

Mónica Mateos
Enjoy the mango with this spectacular cake made with a vanilla sponge and filled with a smooth and creamy mango mousse, topped with a shiny mirror glaze that makes it even more special; prepare it and celebrate that special someone.
Reviewed by Editorial Team of Kiwilimón
4.75
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4 comentarios
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Ingredients
12
Servings
  • 1 1/2 cups cow's milk, for the cake (buttermilk)
  • 2 tablespoons lime juice, for the cake (buttermilk)
  • 1 1/2 cups butter, for the cake (340 g)
  • 1 1/2 cups sugar, for the cake (300 g)
  • 8 eggs, for the cake
  • 1 teaspoon vanilla essence, for the cake
  • 3 1/2 cups flour, for the cake
  • 4 teaspoons baking powder, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1 teaspoon salt, for the cake
  • 1 cup unsweetened whipping cream, For the mousse
  • 190 grams cream cheese, For the mousse
  • 1/4 cups icing sugar, For the mousse
  • 1 cup mango purée, For the mousse
  • 10 grams unflavored gelatin powder, hydrated and melted, for the mousse
  • 1 cup mango purée, for the mirror
  • 1/4 cups sugar, for the mirror
  • 10 grams unflavored gelatin powder, hydrated and melted, for the mirror
  • 1 teaspoon vanilla essence, for the mirror
  • 2 cups whipped cream, to cover the cake
  • peppermint, for decorating
Preparation
3h
45 mins
Medium
  • Preheat the oven to 180°C.
  • For the buttermilk, mix the milk with the lemon juice and let it sit for 10 minutes.
  • For the cake, beat the butter with the sugar until creamy, add the eggs one at a time, the vanilla extract, and beat for 5 more minutes.
  • Using a sifter, add the flour, baking powder, baking soda, and salt, alternating with the lemon milk, and beat for 5 minutes.
  • Pour into two previously greased and floured molds and bake for 35 minutes, or until a toothpick inserted comes out clean. Let cool and set aside.
  • For the mousse, whip the cream and cheese until it doubles in volume, then add the powdered sugar, mango puree, and gelatin gradually.
  • Pour over a sponge cake base, refrigerate for 2 hours or until set.
  • Place the other sponge cake layer on top of the mousse. Set aside.
  • For the mirror, in a small pot over medium heat, warm the mango puree, add the sugar, vanilla extract, and hydrated gelatin. Let it cool slightly.
  • Using a spatula, cover the cake with whipped cream. Decorate with a piping bag and a star tip, forming rosettes around the top edge of the cake.
  • Carefully pour the mango mirror glaze in the center of the cake. Refrigerate for 20 minutes and decorate with mint.

Nutritional Information

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