Name: Lemon and Mango Whisper Cake
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 120 grams flour, sifted; 6 eggs; 135 grams sugar; 150 grams sugar; 100 milliliters water; 2 lime zest; 50 milliliters orange liqueur; 150 grams mango, in slices; 400 grams cream cheese; 100 milliliters lime juice; 150 grams butter; 90 grams vegetable shortening; 100 grams icing sugar; 4 tablespoons cow's milk; 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

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.