Mango Cake
This is Carmen's favorite cake, and the original recipe is from Enjoy Dessert.
A very fresh cake with moist lemon and coconut layers, cream cheese, and a mango curd insert—you're sure to love it!
For an 18 cm Cake, Approximately 2 kg
For the Cake Layers:
145 g Egg Whites
120 g Sugar
We'll make a French meringue by lightly foaming the egg whites, then gradually adding the sugar while mixing at medium speed until we get a stable and glossy meringue.
120 g Butter
15 g Lemon Zest
100 g Sugar
Cream the softened butter with the sugar and lemon zest until it becomes lighter in color and increases in volume.
210 g Flour
30 g Desiccated Coconut
7.5 g Baking Powder
2 g Salt
180 g Milk
Combine the dry ingredients in a bowl, then add them to the creamed butter in three stages, alternating with the warm milk in two stages. Finally, fold in the meringue, divide the batter into two 18 cm rings, and bake at 160°C (no fan) for about 25 minutes.
For the Mango Curd:
180 g Mango Purée
20 g Lemon Juice
2 Egg Yolks
75 g Brown Sugar
Heat the mango purée with the lemon juice, then pour over the egg yolks mixed with brown sugar. Place the bowl over a double boiler and stir with a spatula until the mixture thickens well.
60 g Butter
Finally, incorporate the butter, cover the curd with plastic wrap, and let it cool.
For the Cream Cheese Frosting:
225 g Butter
150 g Powdered Sugar
1 tsp Vanilla Extract
Beat the softened butter with powdered sugar and vanilla until it becomes very light in color and airy.
565 g Cream Cheese
Add the cold cream cheese and mix just until combined.
Slice the cooled cake layers in half to obtain 4 cake layers. Fill each layer with 185 g Cream Cheese Frosting and 60 g Mango Curd. Use the remaining cream cheese to coat the cake.
For the Mango Glaze:
25 g White Chocolate
50 g Mascarpone
75 g Mango Curd
In a small saucepan or bowl, melt the white chocolate with the mascarpone, then mix in the mango curd. Pour the warm glaze over the frosted cake and smooth it out with a spatula.
