French Mango Charlotte Cake
Step into my world of baking delight with the enchanting French Mango Charlotte Cake—an exquisite fusion of my French pastry training and the tropical allure of juicy mangoes. This cake isn't just a treat; it's a celebration of flavors and a nod to the elegance of French baking that I learned during my apprenticeship a decade ago.
I've carefully brought to life a cherished recipe passed down from my time with a seasoned French pastry chef, creating a cake that's not only visually captivating but also a true indulgence for the taste buds.
What makes this cake so special is its adaptability. It's like a blank canvas, eagerly waiting for my creative touch. Picture layers of soft ladyfingers embracing a heavenly mango mousse—each bite is a symphony of textures and flavors. The sweetness of mango and the airy mousse make it the perfect refreshment for any occasion.
But here's the exciting part—I get to play with it! Seasonal berries for a burst of color, ripe peaches for extra juiciness, or exotic passion fruit for a unique twist. This cake is my playground, and I let my imagination run wild.
When I create this French Mango Charlotte Cake, I'm not just baking; I'm crafting a piece of art. It's an experience that goes beyond the ordinary. Join me in savoring the magic of French baking, where beauty meets taste, and each bite is a moment of my own indulgence and innovation.
Ingredients
| Sponge fingers | |
| Whole eggs, separated | 3 pcs |
| Caster sugar | 100g |
| Flour | 100g |
| Mango mousse | |
| Mango puree (unsweetened) | 400g |
| Caster sugar | 80g |
| Gelatin powder | 16g |
| Water (For gelatin) | 65ml |
| Whipping cream | 400ml |
| Mango glaze | |
| Mango puree (unsweetened) | 160g |
| Water | 100ml |
| Gelatin powder | 6g |
| Water (For gelatin) | 25ml |
| Cream to decorate | |
| Caster sugar | 33g |
| Whipping cream | 300ml |
| For decorating | |
| Mango | 1 pc, in cube |
| Fresh mint |
Step 1
Beat the egg white
First, preheat your oven to 180 degree Celsius.
Then separate the yolks from the whites, and begin by whisking the egg whites.
Step 2
Adding the sugar
Once the egg white has become foamy, gradually add in the caster sugar.
Step 3
This is how the meringue should look like
You should obtain a medium-peak and glossy meringue that holds up by itself.
Step 4
Add in the egg yolks
Add the egg yolks into the meringue and gently mix together to combine.
Step 5
Add in the flour
Sift the flour in and gently fold with your pastry spatula.
Be careful not to overmix or use too much force, the batter should be still fluffy.
Step 6
Batter is done!
There you should have your sponge finger batter!
Step 7
Prepare to pipe
Transfer the batter into a pastry bag with a medium size round-shaped pastry tip.
Step 8
Piping time!
Pipe the batter out in a consistent and uniform manner.
This will require some practice and don't worry if they don't turn out pretty at first!
Step 9
Pipe one disc shaped sponge base
This will serve as the base of the cake at later part.
Bake the sponge fingers in the oven for a good 8 to 10 minutes or until they are dry and golden brown.
Step 10
Let them rest
Once finished baking, allow the sponge fingers to rest on a cooling rack.
Step 11
Trim the edges
Using a serrated knife, trim one end of the sponge fingers. This is to allow the sponge fingers to stand on the cake board firmly later during the assembling stage.
Step 12
Arrange the sponge into the mould.
Fit the sponge fingers into the mould and line the disc-shaped sponge as the base of the cake.
Step 13
Whip the cream
Using a whisk, whip the cold cream to soft peak and reserve for use.
Step 14
Preparing the mango mousse and glaze.
For the mango glaze, start by blooming the gelatin by mixing the 6g of gelatin powder with 25ml of cold water.
Boil the mango puree with the water and add in the gelatin mass and mix well until it is fully melted.
Set aside for later.
Prepare the base for mango mousse by blooming the gelatin (16g powder and 65ml of water). Bring the mango puree, sugar and water to boil and add the gelatin mass and mix until fully melted. Allow the mousse base to cool down before folding in the whipped cream.
Step 15
Assembling the cake
Pour the mango mousse into the cake and keep in the freezer for 2 hours minimum or until set.
Once the mousse is set, pour the mango glaze over to set.
Refrigerate for at least 12 hours before enjoy.
Step 16
Decorate, and voilà !
Whip 300ml of cream with 33g of sugar to stiff peak, decorate the top of the cake with your preferred design, garnish with fresh mango cubes and fresh herbs.
This pretty charlotte is perfect to impress your guests at any dinner occasion, not only it looks good, it also taste amazing.
I hope you have fun baking this cake, enjoy!
Comments (0)