Pastry Cake with Mango Cream

Name: Pastry Cake with Mango Cream
Prep time: 180 min
Cook time: 180 min
Yield: 10
Cuisine: Internacional
Ingredients: 3/4 cups butter, 135g, for sponge cake; 1 1/2 cups sugar, for sponge cake; 1/4 cups lemon zest, for sponge cake; 2 eggs, for sponge cake; 2 teaspoons liquid vanilla, for sponge cake; 2 1/2 teaspoons baking soda, Cereal, for sponge cake; 1/2 teaspoons salt, for sponge cake; 2 1/2 cups flour, sifted, for sponge cake; 1 1/4 cups milk, for sponge cake; 4 egg yolks, orange custard; 1 cup sugar, orange custard; 1/4 cups cornstarch, orange custard; 3 cups milk, orange custard; 2 tablespoons Orange zest, for orange custard; 1 tablespoon liquid vanilla, orange custard; 2 envelopes gelatin, (7 gc / u) hydrated and melted for orange pastry cream; 3 mangos, cut into cubes, for the mango mousse; 1 tablespoon lemon juice, for the mango mousse; 380 grams cream cheese, for the mango mousse; 1 cup mascarpone cheese, for the mango mousse; 1/2 cups powdered sugar, for the mango mousse; 2 tablespoons lemon zest, for the mango mousse; to taste edible gel food coloring, yellow, for the mango mousse; 10 grams gelatin, hydrated and melted for mango mousse; 1 cup whipped cream, for the mango mousse; 2 envelopes gelatin, (7 gc / u) hydrated and melted, for the mirror; 1/4 cups butter, For bitumen; 1 cup cream cheese, For bitumen; 3 cups powdered sugar, For bitumen; to taste edible gel food coloring, yellow

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Jessica Alcántara

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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.

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Ingredients

10 portions

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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.