x
ImagenReceta

ADVERTISING
2 Photos
Recipe of Mango Cake with Mirror Cover
Isabel

Isabel Fernández

Recipe of Mango Cake with Mirror Cover
Isabel

Isabel Fernández

x
Select File


Validate Cancel
2

Mango Cake with Mirror Cover

225 minutes
Not so easy
12 servings
2
Enjoy mango with this spectacular cake made with a vanilla cake and filled with a soft and creamy mango mousse, with a shiny mirror cover that makes it even more special, prepare it and celebrate that special little person.

Ingredients

  • 1 1/2 cups of milk for the cake (buttermilk)
  • 2 spoonfuls of lemon juice for the cake (buttermilk)
  • 1 1/2 cups of Butter for the cake (340 g)
  • 1 1/2 cups of sugar for the cake (300 g)
  • 8 pieces of egg for the cake
  • 1 teaspoonful of vanilla for the cake
  • 3 1/2 cups of flour for the cake
  • 4 teaspoons of baking powder for the cake
  • 1 teaspoonful of baking soda for the cake
  • 1 teaspoonful of Salt for the cake
  • 1 Cup of cream to beat without sugar For the mousse
  • 190 grams of cream cheese For the mousse
  • 1/4 of Cup of sugar glass For the mousse
  • 1 Cup of mango puree For the mousse
  • 10 grams of grenetina hydrated and melted, for the mousse
  • 1 Cup of mango puree for the mirror
  • 1/4 of Cup of sugar for the mirror
  • 10 grams of grenetina hydrated and melted, for the mirror
  • 1 teaspoonful of vanilla for the mirror
  • 2 cups of whipped cream to cover the cake
  • to taste of mint to decorate

    Preparation

    Preheat the oven to 180 ° C.
    For the buttermilk, mix the milk with the lemon juice, rest 10 min.
    For the cake, beat the butter with the sugar, until it is creamy, add the eggs one by one, the essence of vanilla and beat 5 minutes more.
    With the help of a sieve, add the flour, the baking powder, the baking soda, the salt alternating with the milk with lemon, and whisk for 5 minutes.
    Pour over two previously greased and floured molds and bake for 35 minutes, or until you insert a toothpick and leave clean. Let cool and reserve.
    For the mousse, beat the cream and the cheese until it doubles its volume, add the icing sugar, the mango puree, the grenetine little by little.
    Pour on a sponge cake, refrigerate for 2 hours or until set.
    Place the other cake base on the mousse. Reservation.
    For the mirror, in a pot over medium heat, heat the mango puree, add the sugar, the vanilla essence and the hydrated gelatin. Cool slightly
    With a spatula, cover the cake with the whipped cream. Decorate with a sleeve with curly duya forming rosettes on the top edge of the cake.
    Carefully pour the mango mirror in the center of the cake. Refrigerate 20 minutes and decorate with mint.

    PRESENTATION

    On a cake base accompanied by a cup of coffee.

    TIPS

    The buttermilk gives it a more spongy and soft consistency to the cake.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    910
    kcal
    46%
    Carbohydrates
    103
    g
    34%
    Proteins
    12.4
    g
    25%
    Lipids
    56.0
    g
    86%
    Fiber
    8.4
    g
    17%
    Sugar
    49.0
    g
    54%
    Cholesterol
    171
    mg
    57%
    Rate this Tip.
    Ratings (2)
    erika alba
    2018-04-17T20:38:43.00-06
    Muy buena receta recomendada
    Maria Isabel Garcia Jurado
    2018-04-17T13:53:01.00-06
    Como se hace el puré de mango ?? ?????
    SUGGESTED RECIPES
    ADVERTISING
    ADVERTISING