Mango Cream Cake
I absolutely love mango cream cake...bursting with sweet mango and lychee fruit smothered in whipped cream and light cake!! Summer is here!
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks unsalted butter, at room temperature
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
- 2 pounds mango
- 2 cups of heavy whipping cream
- sugar to taste
- 2 packets of gelatin powder
- 1 can of lychee in syrup
Center a rack in the oven and preheat the oven to 350F. Butter two or three 9x2 inch round cake pans (depending on the amount of layers you want) I did 3. Dust the inside with flour, tap out the excess and line the bottoms of the pan with parchment or wax paper. Put the pans on baking sheet.
Sift together the cake flour, baking powder, baking soda and salt.
Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs, one by one, and then the yolk, beating for one minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk. adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 20 to 30 minutes (depending on how many layers),rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
Open can of lychee and pour out syrup into a separate container and reserve. Chop lychee fruit and reserve. Puree mango flesh with some syrup from canned lychee. Taste and adjust sweetness accordingly. Pour out pureed mango into a large bowl.
Sprinkle 2 packets of gelatin powder with 1/4 cup of syrup from the canned lychee. Heat the mixture in microwave for 30 seconds until the gelatin solution dissolves and turns clear. Leave to cool slightly.
Using a stand mixer with whip attachment, beat whipping cream until stiff.
Slowly dribble gelatin solution into pureed mango.Stir to mix well. Set aside 1/2 cup of mango mixture in another medium bowl for topping. Fold some whipped cream into the remaining mango mixture to lighten. Continue to fold the remaining whipped cream thoroughly but lightly into the mango mixture.
Carefully place one cake layer on the bottom of a 9-inch springform pan or a cake ring. Brush the top of the cake with some syrup from canned lychee. Scatter the chopped lychee on top of the cake.
Carefully pour in the mango cream and top with the second cake layer. Brush the top with syrup. Repeat if you are using three layers. Pour the rest of the mango cream on top and either allow to drip on sides or allow mixture to semi set in the refrigerator and then spread filling on sides. Take reserved mango topping and pour over top.