Ingredients:
For the cookie:
6 large eggs
180g of sugar
140g of flour
20g cocoa powder
2cl ron
3 tablespoons of oil
A pinch of salt
For short crust pastry:
30g of powdered sugar
60g of butter
90g of flour
1 egg yolk
For the mango curd:
250g of mango puree
Juice and grate of 2 limes
175g of sugar
2 tablespoons of corn on the cob
100g of butter
5 egg yolks
For the mango cream:
400g of mango curd
1000 ml cream
5 sheets of jelly
For the fruit glaze:
1 mango
3 tablespoons of sugar
Juice of 2 limes
3 sheets of jelly
Instructions:
1️⃣ Prepare the cookie:
Preheat the oven to 356°F (180°C).
Beat the egg whites with sugar until stiff peaks form, then gently fold the yolks.
Mix in rum, sift in flour and cocoa, fold gently and mix in oil.
Bake in a 26 cm spring pan for 30-35 minutes.
2️⃣ Prep the short crust pastry:
Quickly knead all the ingredients to form a dough, roll and cut using a 26cm pan ring.
Bake at 356°F (180°C) for 10-15 minutes until golden brown.
3️⃣ Make the mango curd:
Combine all the ingredients in a pot and bring to a boil as it stirs.
Let simmer for 1-2 minutes, then cool to room temperature.
4️⃣ Prepare the Mango Cream:
Jelly in cold water. Whip the cream until it laughs.
Folded in 400g of mango chilled curd.
Melt the jello, mix with a little mango cream, then fold again in the rest of the mango cream
5️⃣ Putting the cake together:
Spread mango curd on short crust base inside a cake ring.
Cut the cookie horizontally, coat with mango curd, and stack at the base, spreading mango cream between layers and on top.
6️⃣ For the fruit glaze:
Boil mango with sugar and lime juice, mix, dissolve the jelly soaked in it and spread on the cake.
Relax for at least 3 hours.
Surrender to the divine flavors and textures of our Mango Cream Cake, a heavenly creation that is sure to make every bite an unforgettable experience!