John Myers
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Iced Mango Cream Cake Ala ‘Delicio’
The perfect iced mango cream cake ala ‘delicio’ recipe with a picture and simple step-by-step instructions.
For the biscuit base:
- 4 Eggs size M
- 1 pinch Salt
- 120 g Sugar, whiter, finer
- 1 tsp Vanilla extract
- 140 g Wheat flour, type 405
For the mango cream:
- 400 g Mango pulp
- 200 g Whole milk
- 1 pinch Salt
- 3 tbsp Sugar, whiter, finer
- 200 g Whipped cream powder (Blue Bird or Haan Wippy Cream)
For the filling:
- 15 g Orange liqueur (40%)
- 15 g Coconut milk, creamy (24%)
- 800 g Mango cream (see preparation)
- 400 g Mango pulp in pieces
For covering:
- 800 g Sliced mango
- 1 packet Mango-Flavored cake glaze (Nutrijell Rasa Mangga), see note
- 0,5 tsp Citric acid
- 2 tbsp Sugar, whiter, finer
Note:
- The recipe is for a 24-cup springform pan.
The sponge cake base:
- All ingredients for the sponge cake base must be at room temperature. Beat the eggs and place in a mixing bowl. Add the sugar and the vanilla extract and beat with the whisk until foamy-white-glossy (food processor). Sieve the flour onto the egg and sugar mixture and carefully fold into the mixture with a wide spoon. When the mixture is homogeneous, pour it into the springform pan and smooth it out with a spatula. Bake in the preheated oven on medium setting at 200 degrees for about 12 minutes. Turn off the oven and leave the sponge cake in the oven for another 5 minutes. Leave in the springform pan until it has cooled completely. Open the springform pan, but leave the baking paper in place and let the base mature overnight in the refrigerator.
And let’s go:
- Remove the side parchment paper. Use a cake base divider or a long knife to cut the base in half. Mix the orange liqueur and coconut milk and drizzle the bottom bottom at the interface. Place the lower part of the base in the baking pan and close it with the hinged ring.
For the mango cream:
- All ingredients and equipment that come into direct contact with the mango cream must be ice cold. Wash the mangoes, cut off the ends and peel them with a peeler or a very sharp knife. Fillet the mangoes with a very sharp knife. Halve thicker fillets horizontally. For the mango cream, put the mango pieces, sugar, salt and milk in the blender and puree to a homogeneous liquid on the highest setting. Put together with the Wippy Cream powder (leave in the package), the mixing bowl and the whisk to ice-cold.
The mango cream:
- Pour the powder into the bowl, pour the milk-mango mixture over it and mix gently at first. Then stir the mixture at high speed until creamy.
Building the cake:
- Spread a third of the mango cream on the bottom, place the mango pieces (for the filling) on top and press into the mango cream. Cover with the 2nd third of the mango cream. Place the upper part of the sponge cake base and press firmly. Brush with the rest of the mango cream and cover this with the mango slices (for the topping).
Cool cake:
- Put the cake in the freezer for 2 hours and let it freeze.
The cake topping:
- Dissolve the mango icing in a saucepan with 500 ml of water and 2 tablespoons of sugar and bring to the boil while stirring constantly. Add the citric acid, stir in and remove from the heat. Take the cake out of the freezer and pour the glaze over from the center. All mango slices must be covered as they will brown quickly in the open air. Keep the cake ready in the freezer up to 1 hour before use.
Serve:
- Let the cake thaw slowly in the refrigerator and enjoy creamy, ice-cold.
Annotation:
- The cake glaze information refers to a product (Nutrijell Rasa Mangga) made from agar-agar. If another product, e.g. from Albona, is used, the corresponding information can be found on the packaging. Red orange or pomegranate juice is used as an alternative to taste.
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