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Pastry Cake with Mango Cream

3 h
Easy
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Prepare this spectacular cake of 3 layers, soft and damp vanilla sponge cake with a delicate aroma of lemon, a fresh and smooth mango mousse with a creamy layer of custard, covered with a mango mirror. Dare to practice this cake as a professional bakery that you will love.
Learn more about Jessica Alcántara

Ingredients

10 servings
  • 3/4 of Cup of Butter 135g, for sponge cake
  • 1 1/2 cups of sugar for sponge cake
  • 1/4 of Cup of lemon zest for sponge cake
  • 2 pieces of egg for sponge cake
  • 2 teaspoons of vanilla for sponge cake
  • 2 1/2 teaspoons of baking powder Cereal, for sponge cake
  • 1/2 teaspoonful of Salt for sponge cake
  • 2 1/2 cups of flour sifted, for sponge cake
  • 1 1/4 cups of milk for sponge cake
  • 4 pieces of egg yolk orange custard
  • 1 Cup of sugar orange custard
  • 1/4 of Cup of cornstarch orange custard
  • 3 cups of milk orange custard
  • 2 spoonfuls of Orange zest for orange custard
  • 1 tablespoon of vanilla orange custard
  • 2 envelopes of unflavored gelatin (7 gc / u) hydrated and melted for orange pastry cream
  • 3 pieces of mango cut into cubes, for the mango mousse
  • 1 tablespoon of yellow lemon juice for the mango mousse
  • 380 grams of cream cheese for the mango mousse
  • 1 Cup of mascarpone cheese for the mango mousse
  • 1/2 Cup of powder sugar for the mango mousse
  • 2 spoonfuls of yellow lemon zest for the mango mousse
  • to taste of food coloring gel yellow, for the mango mousse
  • 10 grams of unflavored gelatin hydrated and melted for mango mousse
  • 1 Cup of whipped cream for the mango mousse
  • 2 envelopes of unflavored gelatin (7 gc / u) hydrated and melted, for the mirror
  • 1/4 of Cup of Butter For bitumen
  • 1 Cup of cream cheese For bitumen
  • 3 cups of powder sugar For bitumen
  • to taste of food coloring gel yellow
  • to taste of yellow lemon sliced
  • to taste of mango in half moons

    Preparation

    Preheat the oven to 180 ° C.
    For the cake, beat the butter with the sugar and the yellow lemon zest until it gets mixed. Add the eggs one by one and the vanilla. Alternate the dry with milk and beat until you get a homogeneous and smooth mixture.
    Pour the preparation into a greased and floured baking sheet. Smooth with the help of a spatula and bake about 15 minutes or until cooked. Chill and cut two discs of sponge cake with a ring. Reserve.
    For the pastry cream, in a bowl whisk the yolks with the sugar and starch until they whiten. Reserve.
    Heat a pot over medium heat with milk, orange zest and vanilla essence. Temperate the yolks with the hot milk and pour into the pot. Cook without stopping to thicken and add the greenery in the form of thread. Place in a bowl, cover with plastic to avoid the formation of the cream and let cool.
    For the mango mousse, blend the mango with the lemon juice and reserve ½ cup for the mirror. Beat the cream cheese with the mascarpone cheese, add the preparation of the blender, the icing sugar, the grated, the coloring, and the grenetina. Mix surround with whipped cream.
    For the assembly, in a hoop of 23 cm in diameter, place a cake disk and add the pastry cream, Refrigerate until set and covered with the mango mousse, accommodate the other cake and refrigerate again until completely set.
    For the mirror, mix the mango pulp that you previously reserved, with the grenetina and pour over the cake. Refrigerate until set.
    For the mango bitumen, add the butter with the cream cheese and the icing sugar to the blender to form a bitumen. Divide into 4 and add 3 yellow coloring parts to 3 different intensities.
    Place in 4 bags of pastry and reserve. Cover the sides of the cake with a light layer of white bitumen and then with the help of the sleeves cover with more bitumen starting from bottom to top with white to the most intense yellow. Flatten with a spatula to diffuse colors and refrigerate 20 minutes.
    Remove the cooling cake, decorate with yellow lemon slices, mango and yellow bitumen chocolates, serve.

    PRESENTATION

    Decorate the cake with lemon slices, mango and some yellow bitumen chocolates.

    TIPS

    To avoid curdling before assembly, add the grenetina to the mango mousse once the layer of custard has set.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1375
    kcal
    69%
    Carbohydrates
    206
    g
    69%
    Proteins
    14.7
    g
    29%
    Lipids
    64.2
    g
    99%
    Fiber
    8.0
    g
    16%
    Sugar
    147
    g
    163%
    Cholesterol
    188
    mg
    63%
    Esha
    Rate this tip
    Ratings (1)
    Jasmine LúnCh
    31/07/2018 09:47:57
    Cuanta pulpa de mango es para el espejo? y con cuanta agua debo fundir la grenetina? Gracias!

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