Mango Cake

This is another version of the mango cake which is one of the favorite flavours of Filipinos in cakes and ice cream. As an alternative to fresh mangoes which is no longer in season in the fall, I use the bottled mango from Costco that taste almost the same as the fresh ones.

Mango Cake

mango cake

Cake

• 1¼ cup all purpose flour, sifted

• ½ tsp salt

• 6 egg whites

• 1 tsp cream of tartar

• 1½ cup sugar, divided into ¾ & ½

• 6 egg yolks

• ¼ cup water

• 1 tsp mango extract (optional)

Filling and Frosting Whipping Cream

• 3 cups whipping cream

• 3 tbsp granulated sugar

Garnish

• 50 grams unsalted cashew, slivered

• 6 halves mangoes (bottled)

Chocolate Ganache

• ½ cup whipping cream

• ¼ cup semi-sweet chocolate

• ¼ cup dark chocolate

Cake

1. Preheat oven to 350°F. Sift all purpose flour, salt and 3/4 cup sugar in a bowl. Set aside.

2. In standing mixer, with whisk attachment beat the 6 egg whites until frothy. Add1 tsp cream of tartar to the egg whites and mix until soft peaks form.

3. In a steady stream, add the remaining 1/2 cup sugar, until stiff peaks form. Mix in 1 tsp of mango extract.

4. In a separate mixing bowl, beat the 6 egg yolks and 1/4 cup sugar with a whisk until it is thick and pale. Add ¼ cup water and beat until thickened.

5. Fold the yolk mixture into egg white mixture. Then fold in 1/3 of the flour mixture from earlier. Repeat two more times with the flour mixture until everything is just combined

6. Pour the cake batter into three 8-inch round cake pans sprayed with nonstick sprayed and lined with parchment paper on the bottoms. Smooth out the tops with a spatula. Bake for 25-30 minutes, or until the tops are golden and spring back when touched.

Filling and Frosting Whipping Cream

1. In a stand mixer with whisk attachment, add 3 cups of whipping cream and 3 tablespoons of sugar. Whisk until soft peaks form.

Chocolate Ganache

1. In a saucepan, heat the whipping cream.

2. Pour in the chocolates and let it sit for 5 minutes before mixing.

Assembly of Cake

1. Prepare the ingredients before assembling the cake.

2. Prepare the cake board and placed the first cake. Then spread the whip cream mixture.

3. Top off with mangoes and ground cashew.

4. Then add the second layer cake and then spread the whip cream mixture and add the mangoes and ground cashew again.

5. Then add the third layer.

6. Drizzle the chocolate ganache at the side of the cake.

7. Spread the cut mangoes on top and use piping tip1M to pipe floral design around the cake.

8. Drizzle chocolate ganache on top of the mangoes.