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Violet Cake with Beurre De Mangue

5 from 4 votes
Prep Time 1 hr 10 mins
Cook Time 50 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 320 kcal

Ingredients
 

For the light dough:

  • 4 Pc. Eggs
  • 200 g Sugar
  • 1 Pr Salt
  • 1 tsp Vanilla extract
  • 200 ml Sunflower oil
  • 200 ml Mineral water
  • 300 g Flour
  • 100 g Starch
  • 1 Pck Baking powder

Mango buttercream:

  • 300 ml Mango puree
  • 200 ml Mango juice
  • 90 g Sugar
  • 1 Pr Salt
  • 45 g Starch
  • 3 Pc. Egg yolks, fresh
  • 320 g Butter

Dark ganache:

  • 250 g Cream
  • 500 g Dark couverture chocolate
  • 100 g Raspberries fresh
  • 1 Pc. Fondant blanket white
  • 1 packet Fondant purple
  • 1 Pc. Fondant flower cutter
  • Sugar pearls shimmering white

Instructions
 

Light biscuit base:

  • Line two size 20 springform pans with baking paper.
  • Preheat the oven to 170 ° C top / bottom heat.
  • Mix the eggs with the sugar, salt and vanilla extract for approx. 5 minutes until the egg mixture is very light.
  • Add oil and water and stir briefly on a low setting.
  • Mix the dry ingredients and sieve in.
  • Stir in very briefly on a low setting.
  • Pour the dough into the prepared molds and bake in the oven for 45 minutes.
  • Let the finished cake base cool down and cut into three equally sized bases. Put aside.

Mango buttercream:

  • For the buttercream, peel the mango and cut the flesh into small pieces.
  • Puree together with mango juice and fill up with enough mango juice so that a total of 500 ml mango puree-juice mixture is created.
  • Mix the mango juice with sugar, salt, starch and the egg yolks in a saucepan until the ingredients are well mixed.
  • Now heat the saucepan on medium heat and stir the pudding constantly until it simmered slightly. This can take a few minutes.
  • Then transfer the pudding and cover with cling film directly over the pudding and let it cool down to room temperature. Mix the butter, which is at room temperature, with a hand mixer in 4-5 minutes until creamy white.
  • In the meantime, rub the cooled pudding through a hair sieve to remove any lumps.
  • Now stir the pudding into the butter, tablespoon at a time.

Ganache:

  • Break the chocolate into pieces or chop it into small pieces. Bring the cream to the boil in a saucepan and then remove the saucepan from the stove.
  • Add the chocolate and stir thoroughly with a whisk until all of the pieces have dissolved.
  • Then transfer the ganache and store it at room temperature or in a cool room (15-18 ° C).
  • The consistency of the ganache should be spreadable.

Layer cake:

  • Cut the light dough in half with a pie saw.
  • Put a base on a cake plate.
  • Brush each with 1/3 of the mango buttercream. Press fresh raspberries into the buttercream and fill with the remaining bases and the remaining cream and raspberries.
  • Spread the ganache on the cake (cover the whole with the ganache).
  • Then cover the cake with the fondant blanket and decorate with the cut out fondant violets as desired.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 35.5gProtein: 2gFat: 14.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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