Mango Cream Filled Cake2012-11-30
- Serves: 10
- Prep Time: 4:0 h
- Cook Time: 20m
- Ready In: 24:20 h
I was looking for a cake to for a birthday party that had mango. I found this on epicurious.com. I served it the same day I made it. It can be done, a lot of chilling is involved. The next time I would do it a day ahead. I would suggest putting the cut side up on both layers and sprinkle a little of the liquor on both layers before you put the cream on the bottom layer and the frosting on top layer.
- 1/2 Cup Sifted Cake Flour
- 1/2 Teaspoon Baking Powder
- 2 Large Eggs
- 2 Large Egg Yolks
- 1/2 Cup Sugar
- 2 Tablespoons Butter, melted
- 1/4 Cup Mango or Orange Liqueur
- 1 Package Unflavoured Gelatin
- 2 1/2 Pounds Large Ripe Mangos, peeled, pitted, chopped
- 1/2 Cup Sugar
- 2 Cups Chilled Whipping Cream
- 1 Tablespoon Powdered Sugar
- 1 1/2 Teaspoons Mango or Orange Liqueur
- 1 Ripe Mango, peeled, pitted, sliced
Position rack in center of oven and preheat to 400°F. Butter 2 9-inch cake pans. Line bottom of cake pans with waxed paper. Butter paper and dust with flour.
Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter.
Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes in pans on rack.
To make the cream filling, pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes.
Puree mangoes in a food processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well.
Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip 1 Cup of whipping cream in large bowl to soft peaks. Fold into mango mixture.
Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. Can be prepared the day before.
Frosting: Whip the remaining 1 Cup of whipping cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Garnish top with mango slices. Brush mango with reserved puree.
Photo Credit: avlxyz, Flickr