Mango Clouds Cake
12 servings
60 minutes
The 'Mango Clouds' cake is a delicate treat that combines the lightness of mousse and the juiciness of mango. Its recipe has roots in European cuisine, where fruit desserts are highly valued for their harmony of flavors. The base is soaked in liqueur sweetness, complemented by a creamy yogurt mousse with mango pieces, creating a balance of sweet and sour notes. A crispy layer of savoiardi cookies gives the cake an elegant appearance, while the top layer of fruit jelly makes it truly festive. This dessert is perfect for special occasions and celebrations when you want to indulge yourself and your guests with something unusual. The taste of 'Mango Clouds' envelops you like a light tropical breeze, leaving a gentle aftertaste of freshness and sweetness.
1
Preheat the oven to 170 degrees. Take a 22 cm diameter springform pan. Grease the bottom and sides with a piece of butter. In one bowl, separate the yolks from the whites.
- Chicken egg: 2 pieces
- Butter: 10 g
2
Whip the egg whites to stiff peaks, add sugar (30 grams) and whip again. Whip the yolks with sugar (30 g) and fold into the egg whites. Mix the flour (60 g) with half a teaspoon of baking soda, gently fold the flour into the egg-sugar mixture. Pour the batter into a springform pan, place in a preheated oven, and bake for 14-15 minutes. Remove from the oven, take out of the pan, and let cool.
- Chicken egg: 2 pieces
- Sugar: 110 g
- Wheat flour: 60 g
- Soda: pinch
3
To prepare the soaking syrup: take a small pan, heat it, add 50 g of sugar, 50 ml of water, simmer a bit, remove from heat, and add 'Advokat' liqueur. Mix everything.
- Sugar: 110 g
- Water: 50 ml
- Egg liqueur: 3 tablespoons
4
Wash the detachable mold and dry it. Place the cooled cake layer at the bottom with its bottom facing up. Brush the layer with syrup.
- Water: 50 ml
5
For mango mousse: open canned mango, pour syrup from the can over gelatin (15 g), set aside. Cut the mango flesh into small cubes. Dissolve the swollen gelatin in a water bath.
- Canned Mango: 2 jars
- Gelatin: 15 g
6
Place the yogurt (I took thick cottage cheese 'Activia') in a deep container. Carefully pour in the gelatin (you can use a sieve to prevent unmelted gelatin pieces from getting into the yogurt mixture) and mix gently.
- ""Activia"" curd: 390 g
- Gelatin: 15 g
7
Whip the cream to a thick consistency in a separate container. Gently add yogurt and powdered sugar to the cream. Mix everything until smooth and incorporate the chopped mango. Mix everything. The consistency should remain thick.
- Cream 30%: 500 ml
- Powdered sugar: 100 g
- Canned Mango: 2 jars
8
Take the mold and assemble it. Slightly cut the bottom of the savoiardi cookies on one side for stability. Carefully place a 'wall' of tightly fitting cookies around the perimeter of the mold.
- Savoiardi cookies: 23 pieces
9
Pour the cream-mango mixture into a mold, carefully level it, and place it in the refrigerator for 3-4 hours.
10
Open the can of mango, drain the syrup into a small saucepan, and set aside. Cut the pulp into cubes.
- Canned Mango: 2 jars
- Mango syrup: 200 ml
11
Add Dr.Oetker gelatin to the syrup in a pot, bring to a boil, then turn off. Add mango pieces to the syrup, let it cool slightly but not set. Take the cake out of the fridge and pour the fruit-gelatin mixture over the creamy mousse. Let it cool. Refrigerate for 3-4 hours (I left it overnight).
- Dr. Oetker Gelatin: 2 pieces