a fresh mango cake

the champagne mangos from mexico have been really quite delicious of late — so good, in fact, that i bought a box of 20 from the street vendor the other day.  i needed to clear space in my refrigerator, and so i sliced some up to make a fresh mango cake resplendent with whipped cream and crushed pistachios for contrasting texture.

take me away to the south pacific, dear cake, take me away!

Fresh Mango Cake
(makes 1 nine-inch 2 layer round cake)

Perfect Party Cake (from Dorie Greenspan’s book Baking: from My Home to Yours)
Cake Flour 2 ¼ cups
Baking powder 1 tbsp
Salt ½ tsp
Whole Milk or Buttermilk 1 ¼ cups
Egg whites From 4 large eggs
Sugar 1 ½ cups
Grated lemon zest 2 tsp
Butter 1 stick @ room temperature
Lemon extract ½ tsp
Stabilized Whipped Cream
Heavy Cream 600g
Gelatin Leaves 3 leaves (the ones that are 8-9 inches long)
Powdered Sugar 125g
Alcohol 1 tbsp (I used a pear infused brandy)
Filling & Toppings
Fresh Champagne Mangoes 4 peeled and thinly sliced
Crushed and peeled pistachios 1/3 cup

for the cake:

  1. Pre-heat oven to 350ºF.  Butter 2 nine-inch cake pans and line the bottom with parchment paper.  Butter the paper as well.  Set aside.
  2. Whisk together flour, salt and baking powder in a medium sized bowl.  Whisk together egg whites and milk in a separate bowl.  Set aside both.
  3. Add sugar and lemon zest in the bowl of your stand mixer.  Combine on low speed with paddle attachment.  [You can also do this with your hands, so as to release the fragrance of the lemon zest]
  4. Add in butter and whip on medium high speed until butter and sugar are light and fluffy.  About 2-3 minutes.
  5. Turn speed down to lowest setting.  Pour in lemon extract,  then add flour mixture and egg white/milk mixture in three parts.   Mix until just evenly combined but do not overmix.
  6. Transfer the cake batter into the prepared pans.  Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
  7. Cool on a rack completely before assembling.

for the stabilized whipped cream:

  1. Soak gelatin leaves in cold water.
  2. Add heavy cream into the bowl of your standmixer with the whisk attachment.  Whip on high speed until soft peaks just begin to form (1-2 minutes).  Turn mixer down to lowest speed.
  3. Remove gelatin leaves from cold water.  Put the leaves in a heat proof pan and set over a water bath until the leaves have just dissolved.  About 1 minute.  Do not over-heat as the gelatin leaves will smell like fish if over-dissolved.
  4. Splash a bit of alcohol into the gelatin to thin it out a bit.
  5. Quickly the gelatin into the whipped cream and continue to whip.  Then add in powdered sugar.  Whip until stiff peaks form.

to assemble the cake:

  1. Shave off the tops of the cakes until the tops are fairly flat.
  2. Brush a bit of simple syrup on the interior edges of the cake to help stabilize the cake’s structure
  3. Spread a generous amount of whipped cream about 1/4 inch thick onto the first layer of cake.  Place fresh cut mangoes on top of the whipped cream, leaving a 1/4 inch border from the edge.  Reserve a few of the nicer mango slices for the topping. Then spread more whipped cream on top of the mangoes to lightly cover.
  4. Place 2nd layer of cake on top.
  5. Cover the rest of the cake with whipped cream.
  6. Place mango slices to cover the top of the cake.
  7. Finally, gently apply crushed pistachios to the sides of the cake until completely covered.

3 responses to “a fresh mango cake

  1. Pingback: vanilla bundt cake with coffee whip cream | a tomato in tribeca

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