Indulge in Mango Heaven with Our Mango Cream Cake!
Savor the exquisite layers of our Mango Cream Cake, a decadent fusion of crisp shortcrust pastry, airy biscuit, velvety mango curd, and heavenly mango cream. This dessert is a true delight, offering a symphony of flavors and textures that promise to elevate any occasion, whether it’s a special gathering or a delightful weekend indulgence!
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Ingredients:
For the Biscuit:
– 6 large eggs
– 180g sugar
– 140g flour
– 20g cocoa powder
– 2cl rum
– 3 tablespoons oil
– A pinch of salt
For the Shortcrust Pastry:
– 30g powdered sugar
– 60g butter
– 90g flour
– 1 egg yolk
For the Mango Curd:
– 250g mango puree
– Juice and zest of 2 limes
– 175g sugar
– 2 teaspoons cornstarch
– 100g butter
– 5 egg yolks
For the Mango Cream:
– 400g mango curd
– 1000ml cream
– 5 sheets of gelatine
For the Fruit Glaze:
– 1 mango
– 3 tablespoons sugar
– Juice of 2 limes
– 3 sheets of gelatine
Instructions:
Prepare the Biscuit:
1. Preheat the oven to 356°F (180°C).
2. Beat egg whites with sugar until stiff peaks form, then gently fold in the yolks.
3. Blend in rum, sift in flour and cocoa, fold gently, and mix in the oil.
4. Bake in a 26cm springform pan for 30-35 minutes.
Prepare the Shortcrust Pastry:
1. Quickly knead all ingredients to form a dough, roll out, and cut out using a 26cm springform pan ring.
2. Bake at 356°F (180°C) for 10-15 minutes until golden brown.
Make the Mango Curd:
1. Combine all ingredients in a pot and bring to a boil while stirring.
2. Let simmer for 1-2 minutes, then cool to room temperature.
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