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!
EC的老公最愛吃芒果，所以自EC開始玩烘焙後，每年他的生日蛋糕都幾乎是芒果蛋糕。今年的蛋糕以三層椰子雪芳蛋糕作蛋糕底，內層夾着朱古力脆脆及鲜芒果粒，外層再以芒果薄片包裹。冬天時份靚芒果難求，在此感謝EC的父母協助到超市選購芒果！
Coconut Cake with Mango and Chocolate Crunch
椰香芒果脆脆蛋糕
-yields a seven-inch cake 可做七吋蛋糕一個
Ingredients
Cake
Yolk Batter
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
Meringue
4 egg white, large
40 g granulated sugar
1/2 tsp cream of tartar
Chocolate Crunch
70 g dark chocolate
40 g whole grain Cheerios
A handful of chopped nuts (optional)
Filling
150 g whipping cream
12 g granulated sugar
1 mango, cubed
Simple Glaze
1 fruit coconut jelly (I use lychee flavor)
Water (1 to 1 ratio)
Decoration
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
材料
蛋糕
蛋黃糊
低筋麵粉 75克
細砂糖 10克
蛋黃(大蛋) 4個
椰奶 60克
芥花籽油 50克
炒香椰絲 1/4杯
蛋白霜
蛋白(大蛋) 4個
細砂糖 40克
他他粉 1/2茶匙
朱古力脆脆
黑朱古力 70克
全麥Cheerios 40克
烤香果仁碎 適量
餡料
淡忌廉 150克
細砂糖 12克
芒果 1個切粒
簡易果膠
蒟蒻椰果啫喱 (EC用茘枝味) 1粒
水 (等同啫喱份量)
裝飾
芒果 兩至三個切薄片
塑形朱古力 (食譜請按此)
芒果瑞士蛋白奶油霜
雲尼拿瑞士蛋白奶油霜 1/3杯 (食譜請按此)
芒果蓉 適量
Directions 做法
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.
分開蛋白和蛋黃，焗爐預熱至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.
做蛋黃糊：將已過篩的低筋麵粉、炒香椰絲和糖放入鋼盆混合，將材料往周圍撥成粉牆狀後把油、椰奶和蛋黃倒入粉牆中央，用蛋拂輕手攪拌成蛋黃糊備用。
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.
做蛋白霜：乾淨的鋼盤倒入蛋白，用電動打蛋器將蛋白打至起泡，加入他他粉(作用是令蛋白霜更穩定)繼續打至泡泡變細密，分次加糖打至差不多乾性發泡(拉起打蛋器時蛋白霜呈尖頭狀但尾部有微微小彎勾)。
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.
將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次刀加入用膠刮輕手以切拌方法混合至麵糊成均一的顔色，盡量輕手並快手完成混合以免蛋白霜消泡。
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..
鋼盆及打蛋器配件放入冰箱雪五至十分鐘後取出，鋼盆放入淡忌廉和糖打至軟身，放入雪櫃備用。
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.
大碗放入朱古力隔熱水坐溶或放入微波爐用中火叮溶，加入Cheerios及果仁碎(如用)拌勻。
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.
蒟蒻啫喱加同等份量的水放小碗叮溶後取走(或偷吃)椰果，放涼備用。
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.
將裝飾蛋糕後剩下的芒果打成茸，適量地逐少加入雲尼拿瑞士蛋白奶油霜中拌匀，別加太多芒果茸否則奶油霜太軟很難唧花。
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.
將一片蛋糕放在蛋糕咭紙上，放上朱古力脆脆，用匙羹弄平後放上另一片蛋糕壓平。
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.
用曲柄抹刀在蛋糕片上塗上少量打起的淡忌廉，排上芒果粒，平均地抹上一層淡忌廉抹平後放上第三塊蛋糕片壓平。
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.
在蛋糕表面及旁邊抹一層薄薄的忌廉，用芒果薄片圍着整個蛋糕，用掃將果膠刷在芒果上加添光澤及防止芒果變黑，蛋糕雪藏片刻待果膠凝固後取出。
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).
將奶油霜放入已放小星形花咀的唧袋，在蛋糕底部及表面唧上圍邊，放上朱古力字即成！(有關塑形朱古力字做法的影片可到此)
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