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Hi!
Today I made a mango cake with plenty of sweet mango
It's a cake that can be cut off the side after applying the cream well without difficult icing, so it seems like a good cake for beginners who are not familiar with icing!
It's a mango cake where you can enjoy mango to your heart's content because you put plenty of fresh mango cream and fresh mango on the top of the cake sheet.
Make mangos after ripening them well at room temperature! A ripe mango has black spots on the surface of the mango, and when you touch it, it softens a little, and when the water comes out of the mango stem, it is called a ripe mango.
If a mango is sour or hard, it is an unripe mango. So make sure to mature and make it! :)
After ripening mangoes are covered with plastic wrap and stored in a kimchi refrigerator or refrigerator vegetable compartment, they can be consumed for a much longer time.
We have included various small tips from how to cut the parchment paper to fit the oven pan, how to cut the side of the cake neatly, and how to pipe it, so don't miss it and watch it carefully!
It's great for a gift and it tastes really good, so I hope you try it!
Then I hope you have a fun baking today :)
[Mango whipped cream cake]
▶ Ingredients ◀ 16.5x16.5x7cm high square fan
[sponge cake] 302℉ 43-45 minutes (Bake time varies depending on the oven. Moisture is not felt on the top of the cake, and when you press the top gently, it does not go into it completely.
It is recommended to bake the cake the day before making it and use it after aging at room temperature! This way you can make a much more moist and delicious cake :)
4 eggs
105 g sugar
25g honey
1 g of salt
120 g cake flour
25g oil
35g milk
4 g vanilla extract
[Mango whipping Cream]
180 g mango puree
65 g sugar (sugar to add to the mango puree)
340g heavy whipping cream
20g sugar (sugar to add when whipping fresh cream)
Top Icing + Piping Cream 180g
18 g sugar
3 mangoes (if the mango size is small, prepare 4 mangoes with a margin)
[Cake syrup]
45 g sugar
80g of hot water (You can just add 80g of water and dissolve it in a microwave oven ^^)
◼ Please prepare ◼
-Prepare eggs at room temperature
-Mix the milk and oil and put it on a bowl to keep it warm
-Prepare the cake flour by sifting it in advance
-If you bake the sponge cake the day before making the cake and make it after aging at room temperature, you can make a much more moist and delicious cake.
■ How to store ■
-Please refrigerate and eat within 2-3 days.
◆ Unauthorized use of recipes is prohibited ◆
◆ Re-upload and secondary editing of images are prohibited. ◆
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오늘도 베이킹 Baking again today