Sunday, January 31, 2010

Mango Fresh Cream Cake


MIL, Hub and Yi's birthdays fall within 3 days consecutively, according to the Lunar calendar. We've become jaded with cakes recently, having celebrated many birthdays at the end the year. I thought of making my bountiful fresh fruit cream cake but the price of berries is just too high. And then I saw my favorite fruit, mangoes (well, they tie with durians as my fav) at only RM8 per kilo. I don't know of anyone who doesn't like mangoes so mango cake it was. I didn't want a mango cake that when sliced will separate into layers because the mangoes don't stick. I don't like spongy mousse either. I was concerned about fresh dairy cream melting in our tropical island heat. I wanted something in between mousse and ordinary fresh cream and it had to hold up to the weather yet not be firm.

In the end, I made a very light mousse, so light you can't tell it's mousse. Instead of just scattering diced mangoes over the fresh cream, I added a cup of mango puree and covered the whole cake with the mango puree cream. A cake this luxurious will cost a bomb from the made-to-order home-bakers. As it is, this 23 cm/10" cake cost only about RM40 to make. And the taste? Just imagine it for yourself: soft moist sponge layers sandwiched with mangoey fresh cream and mango bits, full of flavor and taste.

The mangoes I used were the yellow-skin Filipino mangoes. They are quite a good substitute for the best mango--the Luzon mango--although not as rich in flavor or color. It was hard to fold the mangoes because I didn't cut them thin enough. Check out the mango cheesecake I made with apple mangoes; they folded better.


Mango Fresh Cream Cake
1 x 10" sponge cake, cut into 3 layers

700 ml fresh dairy whipping cream
1 egg yolk
8 T castor sugar
1 cup diced mangoes, pureed
2 pieces gelatine leaves
150 oz fresh dairy whipping cream, very well chilled

2 cups diced mangoes
extra sliced mangoes for decoration

1. Put 150 ml of fresh cream into a small pot. Soak the gelatine leaves briefly in water and when it just turns soft, add it to the cream in the pot. Add the egg yolk and 3 tablespoon of sugar and stir with a small whisk over low heat until the gelatine has melted. Take off fire and stir in the mango puree. Let cool and put into freezer until the edge or side is set and the middle very thick and syrupy.

2. Whisk the remaining cream with the remaining 5 T of sugar (you may need more; we're on a low-sugar diet) until it just becomes stiff. Now add the nearly-set mango puree and stir through the cream quickly to blend. Quickly stir in the diced mangoes.

3. Working quickly, sandwich the cake layers with the filling and cover the sides and top of the cake too. Decorate with extra mango slices, glaze the mangoes with diluted piping jelly or apricot jam and put cake to chill for at least 4 hours.


La Table De Nana said...

My husband must eat a mango a day when he can find them~This is a glorious dessert!

fishm0i said...

Early in the morning seeing this... Yumm~!!! and Good Morning :D

Big Boys Oven said...

wow this really look deliciously awesome defitely 1 slice will no be enough, can I have two pls! :)

TeaLady said...

This looks wonderful. The fresh fruit just makes it.

Anonymous said...

Gosh, Terri, this cake brought back so much wonderful and delicious memories!

Zurin said...

yummy mango!!! turned into cake!ill keep the crem recipe for later..thanx :)

Anonymous said...

Hi Terri,

Mango is my all time favourite fruit...really wanna try out this cake asap..

May i know what do u mean by mango pureed?? sorry not so good in baking terms.

Yen Yen

terri@adailyobsession said...

la table: oh, i should never eat with your husband bc we'll fight over mangoes! :D

aggie: :)))

bbo: yes, u can have all of it--virtually

tealady: yes it does

r: i get the hint. u girls just say when

zurin: welcome my dear

yenyen: dice the mangoes and use a hand whisk to blend it into a thick pulp))

EADotCom said...

Absolutely wickedly nice! Do you take orders????

Mui-Mui said...

wow...i love mango so much...

marie said...

hi terri! this recipe looks awesome. can i replace gelatine leaves with normal gelatine powder? im not too sure what gelatine leaves are

Jo-Hanna Ho said...

Aunt Terri this looks sooooo yummylicious!! Would it be possible to order?! I don't have an oven here to try it n my mom's too far away =(

Anonymous said...

Hi Terri,

May I know what is "8 T" Castor sugar? Thx a lot! :)


terri@adailyobsession said...

annie: in my recipes, 'T' is tablespoon and 't' is teaspoon :)

flower said...

Hi Terri,

May i know where can i get gelatine leaves in KK? I tried a few supermarket and they don't sell it. :(


flower said...

Hi Terri,

May I know where can i get gelatine leaves in KK? I tried a few supermarkets and they don't sell it. :(


terri@adailyobsession said...

flower: get them from cake ingredients shop such as Bake With Me in Lintas, Sincere in that Open Uni square and Pelangi in Luyang.

Anonymous said...

Hi! This recipe looks delish! btw, I'm from Ipoh and also loves to bake. May I know the brand of the fresh whipping cream you used on this? Thanks!

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