Name: Mango Cake with Orange Pastry Cream
Prep time: 180 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

Preparation

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.