Wednesday, August 18, 2010

Mango Chantilly Cake


All failures aside, you can't go wrong with mangoes and whipped cream.
Considering a few minor disasters while making this cake I put in much more effort than needed for such a simple cake. It's super easy to make and a sure crowd pleaser, especially in these hot days we are experiencing in Tel Aviv.



Instead of getting two thick cakes which were then to be sliced in two (4 layers of cake in total)- came out to be two very thin cakes which wouldn't be enough to create 4. Turns out smart me didn't pay attention to the size of the cake pan (recipe says 22 cm, I used 26 cm...)



And after trying to whip 3 cartons of cream that failed to whip one after the other I had to improvise decorating with fruit.... I didn't like the final look of the cake but it tasted great.


I used home made mascarpone cheese I made the night before, but store bought is just as good.

Mango Chantilly Cake:

Cake:
115 gr unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature


Preheat oven to 180c. Grease and flour two 22 cm pans (if you want 4 layers), or two 26 cm pans (if you want two layers).

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.
Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes.

In a separate bowl, beat the egg whites until stiff peaks form.
Add the egg whites to the rest of the mixture. Beat for 2 more minutes.

Fill 2 cake pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes for 15 minutes before removing from the pan.

Once cakes are cooled, freeze them for at least 1 hour (to make cutting them in half easier).


Filling:
500 gr mascarpone cheese
¼ cup heavy cream
5 Tablespoons powdered sugar
1 Teaspoon vanilla
2 ripe mangoes (medium sized) , thinly sliced (peel with sharp knife before slicing)


Beat cheese, cream, sugar, and vanilla with a mixer until smooth.

Cut the two cakes in half (to make a 4-layer cake).
Spread mascarpone filling on the first layer, then cover with sliced mangoes. Repeat with each layer.

* To decorate pipe whipped cream or use fresh fruit.


3 comments:

  1. You really can't go wrong with mango's and whipped cream. This looks DIVINE!!!

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  2. It is beautiful and mouth watering..... I would go for this cake in any occasion, it is true mango and whipping cream can never go wrong :-)

    Sawadee from bangkok,
    Kris

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