desserts
33% whipping cream
Mango cake by Ilyana Chernysheva
For the sponge cake
Egg yolks
90 g
Eggs
240 g
Sugar
190 g
Egg whites
150 g
Sugar for egg whites
60 g
Flour
120 g
Lime zest
4 g
For the mousse
For the mango cream
Mango puree
450 g
Passion fruit puree
90 g
Sugar
90 g
Starch
22 g
Cocoa butter
60 g
Gelatin
5 g
Assembly
Sponge cake
200 g
Mousse
600 g
Mango cream
400 g
Fresh mango
150 g
Mousse for decoration
300 g
Method of preparation
- Sponge cake: beat the egg yolks, eggs, and 190 g of sugar until stiff peaks form.
- Add the lime zest and sifted flour.
- Beat the egg whites with 60 g of sugar until stiff peaks form.
- Gently fold the egg whites into the main mixture.
- Bake in a 20 cm ring mold at 170 °C for 12–15 minutes.
- Mousse: soak the gelatin.
- Beat the cream cheese with powdered sugar and vanilla.
- Whip the cream separately.
- Melt the gelatin and fold it into part of the cream cheese mixture.
- Combine with the whipped cream.
- Mango filling: bring the puree to a boil.
- Add the sugar and cornstarch.
- Cook until thickened.
- Stir in the cocoa butter and gelatin.
- Cool and freeze in a mold.
- Assembly: line a 20 cm ring mold with a border strip and place the sponge cake inside.
- Pipe 300 g of mousse into the mold.
- Spread the mango filling on top, pressing it lightly into the mousse.
- Add another 300 g of mousse on top.
- Freeze the cake.
- Remove the ring and plastic wrap.
- Pipe a lace-like crown from the remaining mousse.
- Garnish with slices of fresh mango.
- If desired, decorate with microgreens or edible flowers.
- If desired, spray on some velour.
Similar recipes
