Coconut Cream And Mango Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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From which I consider one of the best blogs. I had the recipe long time ago, but didn’t have time to make it. Trust me, you will love it. Ingredients:
1 24cm vanilla sponge cake |
1 24cm chocolate fudge cake |
for the coconut bavarian cream |
1 tablespoon (7gr) powdered gelatin |
3 tablespoons water |
4 egg yolks |
1/4 cup (50 gr) sugar |
1 cup (250 ml) coconut milk |
1 cup (250ml) heavy cream, cold |
for the mango mousse |
1.5 teaspoons (3.5gr) powdered gelatin |
1 tablespoon (15gr) water |
4 oz (120gr) mango puree |
2 tablespoons (25gr) sugar |
1/2 cup (125ml) heavy cream, cold |
simple syrup |
1/2 cup (125ml)water |
1/4 cup (50gr) sugar |
lemon glaze |
1.5 teaspoons (3.5gr) powdered gelatin |
1 tablespoon (15gr)water |
1/4 cup (62.5ml) water |
1/4 cup (62.5ml) lemon juice |
2 tablespoons (25gr) sugar |
Directions:
1. Coconut cream:
2. In a small bowl, sprinkle the gelatin over the water and let stand to soften while you prepare the cream.
3. In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
4. In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Use within one hour.
5. Mango mousse:
6. In a small bowl, sprinkle the gelatin over the water and let it soften while you prepare the fruit.
7. In a medium saucepan, bring the mango puree and sugar to a simmer. Remove from the heat and add the softened gelatin. Stir until the gelatin is completely melted.
8. Transfer the fruit puree to a large bowl and let it cool to room temperature.
9. In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point). Carefully fold in the rest of the whipped cream. Use within one hour.
10. Syrup:
11. In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.
12. Lemon glaze:
13. In a small bowl, sprinkle the gelatin over the water and let it soften.
14. In small saucepan set over medium high heat, bring the water, lemon juice and sugar to a simmer, stirring off and on to make sure the sugar dissolves properly. Add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again).
15. To assemble:
16. Place one layer of the chocolate cake at the bottom of your pan and brush with some syrup. Pour half the coconut Bavarian on top and smooth with an offset spatula. Top with a layer of vanilla cake, brush some syrup on top. Pour half the mango mousse and smooth with an offset spatula. Repeat the process with the second half of cakes and creams. Refrigerate until set. Pour the lemon glaze over the cake and let set in the fridge.
17. Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.
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