MANGO BRAVO À LA CONTI’S version 2.0

When I first made my Mango Bravo Cake, I was trying to figure out how it will look like and taste. After doing it for quite sometime now, it made me think of the structure of the cake.

I call this recipe version 2 because I made changes with the chocolate mousse and meringue/cashew recipe. Instead of the chocolate mousse, I decided to make semi-sweet chocolate ganache frosting. For the meringue-cashew recipe, I added flour to stabilize it better.

Mango Bravo

The mango bravo video was the first video I made. My daughter did the editing. It was not as good because I shot it horizontally, resulting in a half screen video. Since then, I learned how to shoot and edit my own videos. My daughter patiently taught me the basics of video editing and how to add music on it.

I think the most challenging part of making this cake is to find mangoes in Canada. I have tried fresh mangoes; bottled, canned, and even frozen.

It can be challenging to find the so-called 'perfect' type of mango. No matter what you choose, however, the cake will taste great overall! So try not to worry too much about the smaller details, and enjoy this new and improved version of a classic treat.

https://youtu.be/4lSjFnZXHqE

MANGO BRAVO À LA CONTI’S

mango bravo with cashew cake

Cake

• 1¼ cup all purpose flour

• ½ tsp salt

• ¾ cup sugar

• 6 egg yolks

• ¼ cup sugar

• ¼ cup water

• 1 tsp mango extract (optional)

• 6 egg whites

• 1 tsp cream of tartar

• ½ cup sugar

Meringue Wafer

• 3 egg whites (100 grams)

• ½ tsp cream of tartar

• ½ cup sugar (90 grams)

• 1 cup ground cashew

• 2 tbsp all purpose flour

Chocolate Ganache Frosting

• 8 ounces semi-sweet chocolate (228 grams)

• 1 cup whipping cream

Chocolate Ganache Dripping

• 1.8 ounces dark chocolate (50 grams)

• ½ cup whipping cream

Whipping Cream Frosting

• 1 liter whipping cream (4 cups)

• 4 tbsp sugar

Garnish

• 1 cup mango cubes

• ½ cup cashew coarsely chopped

Cake

1. Preheat oven to 350°F. Sift all purpose flour, salt and ¾ cup of sugar in a bowl. Set aside.

2. In a standing mixer, with whisk attachment beat egg whites until frothy. Add the cream of tartar to the egg whites and mix until soft peaks form.

3. In a separate bowl, beat the egg yolks and ¼ cup sugar with a whisk until it is thick and pale. Add ¼ cup water and beat until thickened.

4. Optional: Mix in a tsp of mango extract.

5. Fold the flour mixture into the yolk mixture. Repeat two more times until everything is just combined.

6. In a standing mixer, with whisk attachment beat egg whites until frothy. Add the cream of tartar to the egg whites and mix until soft peaks form.

7. In a steady stream, add ½ cup sugar, until stiff peaks form.

8. Fold the egg white mixture into the egg yolk mixture. Repeat two more times until everything is just combined. Do not over mix.

9. Pour the cake batter into three 8-inch round cake pans sprayed with non stick spray and lined with parchment at the bottom of the pan. Use a spatula to smooth the top of the batter. Tip: Use a weighing scale so the batter is equally divided.

10. Bake for 20-25 minutes or until the top is golden.

Meringue Wafer

1. Preheat oven to 350°F. Take a parchment paper and make a pattern by outlining the bottom of an 8 inch round pan.

2. In a stand mixer with whisk attachment, beat the egg whites. When it starts to bubble, add the cream of tartar then slowly add the sugar.

3. Once the egg whites become stiff and glossy, fold the cashew nuts.

4. Prepare the piping bag and round tip. Place the egg whites mixture in the piping bag. Take the parchment with round outline and start piping the mixture in a baking tray.

5. Bake for 30-35 minutes until it becomes golden brown color and the tips darker than the rest. Let it cool in a rack.

Chocolate Ganache

1. Prepare the semi-sweet chocolate and dark chocolate in a bowl.

2. In a saucepan, bring the whipping cream into a boil (about 3 minutes).

3. Pour ½ cup whipping cream in the dark chocolates and the rest on the semi-sweet chocolates. Let it sit for a minute before stirring. Stir until it is smooth.

4. Optional: Pour the dark chocolate ganache in a dripping container. Set aside.

5. Place the semi-sweet chocolate ganache in the refrigerator to solidify. Set aside until assembly of cake.

Whipping Cream Frosting

1. In a stand mixer with whisk attachment, add whipping cream and sugar. Whisk until stiff peaks form.

Assembly of Cake

1. Prepare the ingredients before assembly : 3 cakes, meringue wafer, chocolate ganache, whipping cream mixture, cashews and mango slices.

2. Place the first layer of cake on the cake board.

3. Spread the semi-sweet chocolate ganache frosting on the cake.

4. Then top with the second cake. Spread the whipping cream. Garnish with mango slices and cashew.

5. Follow with the meringue. Cut the excess meringue with a knife.

6. Top with the last cake. Spread the whipping cream.

7. Garnish with mango slices and cashew. Use the star tip 1M to pipe the frosting. For the sides of the cake, apply light pressure to frosting bag and start from the bottom going up.

8. For the top portion of the cake, make a star or a swirl (still using the 1M Wilton tip) around the top of the cake. Drizzle the chocolate ganache around the sides of the cake.

9. Chill before slicing.