Mango is my hubby’s favorite fruit. His birthday cakes have almost always been mango cakes ever since I started my baking journey. His cake this year consisted of three layers of coconut chiffon cake with a chocolate crunch layer and fresh mango cubes sandwiched in between them. The outside was wrapped with thinly sliced mangoes. It wasn’t easy to find nice big mangoes during the winter time. A big thank you to my parents who bought me some mangoes from the supermarket!
Coconut Cake with Mango and Chocolate Crunch
-yields a seven-inch cake 可做七吋蛋糕一個
75 g cake flour
10 g granulated sugar
4 egg yolk, large
60 g coconut Milk
50 g canola oil
1/4 C shredded coconut, toasted
4 egg white, large
40 g granulated sugar
1/2 tsp cream of tartar
70 g dark chocolate
40 g whole grain Cheerios
A handful of chopped nuts (optional)
150 g whipping cream
12 g granulated sugar
1 mango, cubed
1 fruit coconut jelly (I use lychee flavor)
Water (1 to 1 ratio)
Modeling chocolate (see recipe here)
2 to 3 mangoes, thinly sliced
Mango Swiss Meringue Buttercream (for piping)
1/3 C vanilla Swiss meringue buttercream (see recipe here)
Mango puree, to taste
蒟蒻椰果啫喱 (EC用茘枝味) 1粒
雲尼拿瑞士蛋白奶油霜 1/3杯 (食譜請按此)
For cake 蛋糕：
Place coconut flakes in a skillet. With medium heat and frequent stirring, toast coconut until the flakes are golden brown. Set aside and let cool.
平底鍋中放入椰絲，小火加熱炒至金黃色 (要常常攪拌避免燒焦) ，放涼備用。
Separate the egg whites and egg yolks. Preheat oven to 325ºF/160ºC.
To make the yolk batter，combine the sifted cake flour, toasted coconut and sugar in a mixing bowl. Mix well and make a well in the centre. Add coconut milk, oil and egg yolks in the well and whisk gently until combined.
To make the meringue, place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg white until soft peak forms. Then slowly add sugar in batches and continue beating until glossy and firm peak forms. When you lift the whisk, the peak will hold its shape but the tip will fall back very very slightly.
Add one third of the meringue to the yolk batter and mix well to lighten. Add the remaining meringue in two batches. Fold gently and thoroughly with a spatula until you see no streaks of white. Do it quickly but gently so as not to deflate the meringue.
Pour batter into an unprepared 7-inch cake pan and smooth the top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
將麵糊倒入七吋模具中 (不用抹油) ， 用膠刮抹平表面, 將模具住桌上輕敲幾下敲出較大的氣泡。
Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean (adjust time according to your own oven). To prevent sunken cake, drop the pan on the kitchen counter at a distance upon removal from the oven. This will release any gas trapped in the cake cells and make shrinkage more uniform. Invert the cake pan and cool on a cooling rack. Once cooled, unmold the cake and slice it horizontally into three even layers.
放入焗爐焗30-35分鐘至熟或竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整時間) ，取出後將模具連蛋糕從高處跌下將困於蛋糕內的空氣震破避免蛋糕回縮，倒扣放涼後脱模平均地横切成三片。
For filling 夾餡：
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes. Place whipping cream and sugar in the chilled bowl and whip with an electric mixer until soft peak forms. Keep in fridge until ready to use..
For chocolate crunch 朱古力脆脆：
Place chocolate in a bowl. Melt chocolate over a pot of simmering water or in the microwave with medium power. Stir in the Cheerios and chopped nuts, if using, and mix well.
For simple glaze 簡易果膠：
Mix jelly with same amount of water in a bowl. Heat in microwave until melted. Discard the coconut cube (or simply eat it). Let cool.
For mango swiss meringue buttercream 芒果瑞士蛋白奶油霜：
After wrapping the cake with mango slices, puree the remaining mango. Season the vanilla Swiss meringue buttercream with mango puree by adding puree a little bit a time and mix well. Do not put too much or the buttercream will be too soft for piping.
To assemble the cake 組合蛋糕：
Place a cake layer on a cake board. With a spoon, spread an even layer of chocolate crunch on top. Place the second cake layer on top and press firmly.
With an offset spatula, apply a thin layer of whipped cream. Arrange mango pieces on top then spread with an even layer of whipped cream. Top with the last cake layer.
Spread a thin layer of whipped cream on top and around the side of the cake. Cover the entire cake with thinly sliced mango. Brush cake with simple glaze to add shine and prevent mango from bruising. Chill cake until the glaze has set.
Spoon buttercream into a piping bag fitted with a small open star tip. Apply cake border on the top and base of the cake and decorate with modeling chocolate letters (click here for a video demonstration of how I make these letters).
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